Gluten-Free Argentinian Beef Steak with Malbec Wine Reduction and Quinoa-Stuffed Bell Peppers

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 (6 oz each) beef tenderloin steaks 2 tbsp olive oil 1 tsp ground cumin 1 tsp paprika 1 tsp dried oregano Salt and black pepper, to taste 4 large bell peppers, halved and seeded 1 cup uncooked quinoa 2 cups water or chicken broth 1/2 cup red onion, chopped 1 cup cherry tomatoes, halved 1 cup baby spinach 1/4 cup fresh parsley, chopped 1/4 cup cilantro, chopped 3 cloves garlic, minced 1 cup Malbec wine 2 tbsp balsamic vinegar 1 tbsp brown sugar Salt and pepper, to taste

Instructions

1. In a large bowl, combine beef steaks, olive oil, cumin, paprika, oregano, salt, and black pepper. Mix well and marinate for at least 30 minutes.
2. Preheat oven to 375°F (190°C). Place bell peppers on a baking sheet and bake for 8 10 minutes until slightly softened. Remove from the oven, let cool, then stuff with cooked quinoa, red onion, cherry tomatoes, baby spinach, parsley, cilantro, and garlic.
3. In a large pan, sear marinated beef steaks over medium high heat for 2 3 minutes per side or until desired doneness. Remove from pan and let rest.
4. Add Malbec wine to the pan, scraping up any brown bits. Cook until reduced by half, then add balsamic vinegar and brown sugar. Simmer until sauce thickens. Season with salt and pepper to taste. e) Slice steaks and serve over stuffed bell peppers, drizzling with Malbec wine reduction sauce.

Chef’s Insight

The combination of spices used in the marinade enhances the natural flavors of the beef while the Malbec wine reduction sauce brings a depth of flavor that complements the gluten-free stuffed bell peppers perfectly.

Notes

Adjust the amount of brown sugar in the Malbec wine reduction sauce according to your desired sweetness level.