Paleo Bowl
inspired by, Salt Hank
Serves: 2 to 4
Prep and cook time: 1 hr 15 mins.
Skill level: simple, but takes time
Cooking method: saucepan, cast iron skillet
ingredients:
1½ cups quinoa
½ pound skirt steak
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
2 bell peppers, thinly sliced (get 2 different colors)
1 white onion, thinly sliced
2 boneless, skinless chicken breasts tablespoon Tony Chachere's Creole Seasoning
4 cups spring mix lettuce
1 cup Pickled Onions (see my Pickled Onion recipe in “Sides”)
avocado, pitted, peeled, and sliced 1 cup Chimichurri (see my chimichurri recipe in “Sides”)
Sriracha, for serving
instructions:
Rinse the quinoa in a fine-mesh sieve. Bring 3 cups of water to a boil in a medium saucepan, then add the quinoa. Reduce the heat to low and simmer, covered, stirring occasionally until all the liquid is absorbed, about 15 minutes. Set aside.
Rinse the quinoa in a fine-mesh sieve. Bring 3 cups of water to a boil in a medium saucepan, then add the quinoa. Reduce the heat to low and simmer, covered, stirring occasionally until all the liquid is absorbed, about 15 minutes. Set aside.
Preheat the oven to 400°F.
Pat your steak dry and season heavily with salt and pepper. Heat a medium skillet over high heat for 10 minutes. Add 1 tablespoon of the oil and lay your steak down, away from your body as it is hot. Press down to ensure full surface contact. Wait 3 minutes to sear well, then flip. After another 3 minutes your steak should be medium rare. Set aside.
Add your bell peppers and onion to the pan to deglaze, mixing occasionally. Cook until softened, about 10 minutes. Set aside.
Season your chicken heavily with the Creole Seasoning. Heat the remaining 1 tablespoon of oil in a medium pan over medium-high heat and sear the chicken, 3 to 4 minutes on each side. Transfer the chicken to the oven to finish cooking, about 15 minutes.
Slice your steak and chicken.
Fill your bowls up by putting quinoa on the bottom, followed by a layer of spring mix and pickled onions on top of that. Mix the spring mix and pickled onions.
Add pockets of your steak, chicken, avocado, and sautéed onions and peppers, then top with several large spoonfuls of Chimichurri and a big zigzag squirt of sriracha. Garnish with additional pockets of pickled onion and serve.
grandpa’s thoughts:
This recipe is fabulous. The first time I made it, it was a hit. Then my daughter requested it for her birthday dinner. Everyone loved it. The flavors are out of this world and they taste even better for leftovers.
It takes a little time to compile all the goods and get everything ready, but you will love it. Prep ahead and make the Picked Onions and Chimichurri.