Summer Garden Quinoa with Marinated Flank Steak.
So chimichurri quinoa with flank steak may be my new favorite thing!
And say hello to the best summer dinner ever.
Everything you want in this bowl, right here!
I love 2019. I love that we can throw whatever we want in a bowl, call it a “bowl” and have an acceptable dinner. Sure, I mean, maybe it wouldn’t happen like that if said bowl was filled with salted cookie dough ice cream, but this is almost as good.
You know that I’m a flank steak freak. Or, should I say that I basically only cook flank steak because that’s what we grew up eating and it’s what I gravitate to the most for easy weeknight meals. It’s easy, it’s simple, it’s flavorful, it cooks quickly – what more do I need?! Of course, I make it with chimichurri all the time.
The flank steak here is MAJORLY marinated. I used my mom’s marinade from when I was a kid – I posted the marinade recipe on the blog during the first week or so that I was blogging, so needless to say, the post is horrifying. Thankfully, I included the marinade recipe down below (because, hi, I don’t want to go look at a million other posts for recipes either!) and it’s one of those that we just love and adore on everything. It works on all cuts of meat, salmon steaks and even vegetables. It’s really delish.
And what I love about that marinade here is that it doesn’t take away from the chimichurri quinoa!
Yes, let’s get to that.
Can I just call it the chimi quinoa? Because that’s what I’m calling it in my head.
Also, excuse all the exclamation points. It’s a heavy exclamation point day over here.
ANYHOO. This is my new favorite way to flavor quinoa. I actually LOVE quinoa because it has that little pop of texture, but sometimes it’s just rather bland for my liking. This version is fantastic.
And the good news is that you can use pesto instead of chimichurri.
Right now in this late summer season, I’m making a batch of pesto or chimichurri every other week or so. I store the leftovers in the fridge to add a bit of oomph to our weeknight meals. It’s such a good way of changing things up by having a prepared sauce in the moment. However, I often find myself left with a lot of it. Using it up in ways like this? It’s such a great idea.
Together, the marinated steak and chimi quinoa are AMAZING. I love the combo. It’s a satisfying meal but also fairly light. Like, as light as steak can be, you know?
I know you know and that’s why I love you.
Chimichurri Quinoa with Flank Steak
Chimichurri Quinoa + Flank Steak Bowls
- 1 (2 pound) flank steak
- 1/3 cup low-sodium soy sauce
- 2 tablespoons olive oil
- 1/4 cup dry sherry
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 tablespoons fresh grated ginger
- pinch of kosher salt
- freshly ground black pepper
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 2 ears grilled corn, cut from the cob
- I like to take the flank steak and use a meat tenderizer on it - pound it out a few times all over. Place the flank steak in a baking dish or a ziplock bag. In a bowl, whisk together the soy sauce, olive oil, sherry, brown sugar, garlic, ginger, salt and pepper. Pour it over the flank steak and marinate anywhere from 30 minutes to 2 hour or even overnight!
- When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Remove the steak from the marinade and let the excess drip off. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This usually results in a medium doneness in my oven - but since the edges are thinner, they tend to be more well done.
- Allow the steak to rest for 10 minutes before slicing it thinly against the grain.
- While the steak is rest, toss the quinoa with 2 to 3 tablespoons of the chimichurri. This makes it so super flavorful!
- To serve the meal, scoop the quinoa in a bowl and toss with the cherry tomatoes and grilled corn. Top with the flank steak and drizzle with extra chimichurri. Devour.
- Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store the chimichurri sealed in the fridge for up to a week or so.
p.s. throw it whatever else you have in your garden!