Argentine Beef Quinoa Bowl with Chimichurri

Grilled skirt steak slices over paprika‑quinoa, black beans, and roasted peppers, drizzled with fresh chimichurri.

Ingredients

• 12 oz skirt steak
• 1 tbsp olive oil, 1 tsp smoked paprika, salt & pepper
• 1 cup quinoa, rinsed
• 2 cups broth (for quinoa)
• 1 cup black beans, warmed
• 1 roasted red pepper, sliced
• Chimichurri
• 1/2 cup parsley, 2 tbsp oregano, 1 garlic clove, 3 tbsp olive oil, 2 tbsp red‑wine vinegar, pinch chili flakes, salt

Instructions

1. PREP AHEAD
2. - Rinse quinoa; warm 2 cups broth.
3. - Rub steak with olive oil, smoked paprika, salt, pepper.
4. - Rinse black beans; drain roasted red pepper and slice.
5. - Blend chimichurri: parsley, oregano, garlic, olive oil, vinegar, chili flakes, pinch salt; set aside.
6. COOKING STEPS
7. 1. Simmer quinoa in warm broth 15 min; cover, rest 5 min. Fluff and keep warm.
8. 2. Heat grill or grill-pan to high; grill seasoned skirt steak 3 min each side for medium-rare. Rest 5 min, then slice thin against grain.
9. 3. Assembly: spoon quinoa into bowls; arrange black beans, roasted pepper strips, and sliced steak on top.
10. 4. Drizzle vibrant chimichurri generously over steak and grains. Serve warm or at room temperature.
11. (Active time ≈ 25 min | Total ≈ 35 min)

Nutrition Facts