Argentine Rib Eye Salad with Quinoa and Chimichurri Sauce
Ingredients
Chimichurri Lime Sauce Ingredients
- 4 tablespoons SupHerb Farms Fusions® Chimichurri SRP
- 2 tablespoons Lime Juice
- 1/4 cup Olive Oil
Salad Ingredients
- 1 tablespoon Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Cracked Black Pepper
- 4 ounces Rib Eye Steak — sliced thin
- 1 cup Quinoa — cooked
- 1/2 cup tomatoes — diced
- 1/4 cup cucumbers — diced small
- 2 tablespoons red onion — diced small
- 1 cup field greens
- 1/4 cup queso fresco
Categories
- Categories: Argentinian, South American
- Ingredients: Beef, Bowl, Entrees, Grains, Plant-Forward, Salads
Preparation
- Place all Chimichurri Lime Sauce ingredients well in a bowl and set aside.
- Place olive oil in large sauté pan and let heat.
- Season steak with salt and pepper and add to hot pan. Cook until medium rare or desired temperature then remove from pan.
- In a large bowl add field greens, top with quinoa, tomatoes, cucumbers and red onion. Place steak on salad, drizzle with Chimichurri lime sauce and top with queso fresco.
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