Ingredients

The following ingredients have 4 Servings
  • 1 lb. of skirt steak
  • 3/4 cup fresh cilantro
  • 1/4 cup fresh oregano
  • 1 garlic clove
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon of olive oil
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper sliced
  • 1 cup quinoa
  • 2 cups water
  • 13.5 oz. can corn kernels, no salt or sugar added
  • 2 avocados, sliced
  • 4 cups green leaf lettuce, sliced
  • optional: top with salsa

Instruction

  • To a food processor add fresh cilantro, oregano, garlic clove, smoked paprika, red pepper flakes, red wine vinegar, olive oil, and fresh lime juice. Blend until smooth.
  • Add the skirt steak into a large ziplock bag with half the chimichurri mixture. Set the other half aside.
  • Mix the steak around so it is completely coated.
  • In the meantime add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to simmer and cook for 15 minutes.
  • While that is going, heat a large skillet to medium-high heat. Add the skirt steak to the pan. Cook each side for 5 minutes in a seared hot pan. Remove the steak from the pan and let rest for 5 minutes before thinly slicing.
  • Add 1 tablespoon of olive oil to the pan and Immediately add red onion, red pepper, yellow pepper, and green pepper to the pan the steak was just cooked in. Saute for 5 minutes on medium-high heat.
  • Assemble the bowls, add 1/2 cup of quinoa to a bowl, 1 cup of green leaf lettuce, half an avocado, corn, fajita steak, peppers, and onions, top with chimichurri sauce and/or salsa. SERVE!