YOUR SOLIN GENERATED RECIPE
Herb-Seared Churrasco with Fresh Pico Quinoa Bowl
Enjoy a vibrant blend of thinly sliced herb-seared flank steak paired with a lively quinoa bowl bursting with fresh pico flavors. The steak is masterfully seasoned with aromatic herbs and citrus notes while the quinoa base is mixed with black beans, cherry tomatoes, red onion, and cilantro, finished with a squeeze of lime. This dish offers a satisfying combination of hearty protein, zesty freshness, and wholesome grains.
INGREDIENTS
4 ounces Flank Steak (Churrasco)
1 teaspoon Olive Oil
1/2 cup Cooked Quinoa
1/4 cup Black Beans
1/2 cup Cherry Tomatoes
2 tablespoons Red Onion
2 tablespoons Fresh Cilantro
1 tablespoon Lime Juice
Pinch Mixed Dried Herbs (Rosemary, Thyme)
Salt and Black Pepper to taste
PREPARATION
Pat the flank steak dry and season both sides with salt, black pepper, and a pinch of mixed dried herbs.
Heat the olive oil in a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare, adjusting the time based on your preferred doneness.
Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
While the steak rests, in a bowl mix the cooked quinoa, black beans, cherry tomatoes, red onion, and cilantro. Drizzle with lime juice and toss gently to combine.
Plate a serving of the pico quinoa bowl and top with slices of the herb-seared churrasco. Serve immediately.