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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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