Mouthwatering Paleo Mexican Dinner: Grilled Chimichurri Steak, Zesty Cilantro Lime Quinoa, and Roasted Vegetable Medley

Allergens

N/A (gluten-free, dairy-free)

Ingredients

• 4 (6 oz) grass
• fed beef steaks
• 1 cup uncooked quinoa
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
• 1 cup fresh cilantro
• 1 lime
• 3 cloves garlic
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a food processor, blend cilantro, lime juice, garlic, salt, and pepper until smooth. Gradually add olive oil while blending.
3. Season steaks with salt and pepper. In a large skillet, sear steaks for 2 minutes per side, then transfer to the oven to finish cooking (10 15 minutes for medium rare).
4. Cook quinoa according to package instructions. Once cooked, stir in half of the chimichurri sauce.
5. Toss mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 25 minutes until tender.
6. Slice steaks against the grain and serve alongside quinoa and roasted vegetables. Drizzle remaining chimichurri sauce over the steak and quinoa.

Chef’s Insight

Allow the steak to rest for a few minutes before slicing to ensure maximum juiciness and flavor.

Notes

For a more complex flavor profile, consider marinating the steak before cooking.