NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.25 cup dry quinoa

1 tbsp olive oil

1 medium red bell pepper

0.25 medium red onion

1 cup kale

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Rinse the dry quinoa under cold water and place in a small pot with 0.5 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 2

  Season the flank steak evenly on both sides with garlic powder, sea salt, and black pepper.

• 3

  Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat. Sear the flank steak for 4 to 5 minutes per side for medium-rare.

• 4

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

• 5

  In the same skillet, add the remaining 0.5 tbsp of olive oil. Sauté the sliced red bell pepper, red onion, and kale for 5 minutes until the vegetables are tender and slightly caramelized.

• 6

  Divide the cooked quinoa into a bowl, top with the sautéed vegetables and sliced steak, and drizzle with fresh lemon juice before serving.