Peruvian Steak Bowl with Aji Verde
TM6

Peruvian Steak Bowl with Aji Verde

4.9 (17 ratings)

Ingredients

  • 16 oz flank steak
  • 1 tbsp extra virgin olive oil
  • salt, to season
  • ground black pepper, to season

Salsa Criolla (Onion Relish)

  • 4 oz red onions, thinly sliced half-moons
  • 2 oz red and yellow bell peppers, thinly sliced
  • 1 jalapeño pepper, halved, thinly sliced, (seeds optional)
  • 5 sprigs fresh cilantro, leaves only, chopped
  • 4 limes, juiced
  • ¼ tsp salt, to taste
  • ⅛ tsp ground black pepper

Aji Verde Sauce

  • 1 oz Parmesan cheese
  • 1 garlic clove
  • 1 bunch cilantro, leaves and tender stems (approx. 1.5 oz)
  • 4 oz mayonnaise
  • 1 jalapeño pepper, stem removed, (seeds optional)
  • 1 oz vegetable oil
  • ½ oz lime juice
  • ¼ tsp salt, to taste

Quinoa and Steak

  • 35 oz water
  • ½ tsp salt
  • 8 oz uncooked quinoa
  • 10 oz fingerling potatoes, halved
  • 4 large eggs
  • 2 tsp extra virgin olive oil
  • salt, to season
  • ground black pepper, to season
  • 8 oz mixed salad greens

Nutrition
per 1 portion
Calories
3586 kJ / 857 kcal
Protein
46 g
Carbohydrates
63 g
Fat
47 g
Saturated fat
10 g
Fiber
9 g
Sodium
900 mg

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