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Grilled Beef Steak with Chimichurri and Quinoa-Free Pilaf
Grilled Beef Steak with Chimichurri and Quinoa-Free Pilaf

Grilled Beef Steak with Chimichurri and Quinoa-Free Pilaf
A succulent grilled beef steak served with a vibrant chimichurri sauce and a quinoa-free pilaf.
Grilled Beef Steak with Chimichurri and Quinoa-Free Pilaf

To provide a high-protein, energy-rich meal to support muscle recovery and energy replenishment after morning training.

Ingredients:
1
Servings
  • 200
    g
     beef steak
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 30
    g
     parsley
  • 2
    tbsp
     red wine vinegar
  • 100
    g
     brown rice
  • 100
    g
     cherry tomatoes
  • 1
    item
     red bell pepper
  • 1
    item
     onion
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Grilled Beef Steak with Chimichurri and Quinoa-Free Pilaf
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the beef steak with salt and black pepper.
  3. Grill the steak for about 4-5 minutes on each side or until desired doneness.
  4. In a blender, combine olive oil, garlic, parsley, red wine vinegar, and a pinch of salt to make chimichurri sauce.
  5. Cook brown rice according to package instructions.
  6. In a pan, sauté chopped onion and red bell pepper until soft.
  7. Add cherry tomatoes and cooked brown rice to the pan and stir well.
  8. Serve the grilled steak topped with chimichurri sauce alongside the pilaf.
Nutrition Per Serving 650 g Per 100g
Energy 900 kcal 138 kcal
Protein 60 g 9.2 g
Fibre 8 g 1.2 g
Salt 2 g 0.3 g
Sugar 10 g 1.5 g
Carbohydrates 80 g 12.3 g
Fat 50 g 7.7 g
  • 200
    g
     beef steak
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 30
    g
     parsley
  • 2
    tbsp
     red wine vinegar
  • 100
    g
     brown rice
  • 100
    g
     cherry tomatoes
  • 1
    item
     red bell pepper
  • 1
    item
     onion
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the grill to medium-high heat.

Season the beef steak with salt and black pepper.

Grill the steak for about 4-5 minutes on each side or until desired doneness.

In a blender, combine olive oil, garlic, parsley, red wine vinegar, and a pinch of salt to make chimichurri sauce.

Cook brown rice according to package instructions.

In a pan, sauté chopped onion and red bell pepper until soft.

Add cherry tomatoes and cooked brown rice to the pan and stir well.

Serve the grilled steak topped with chimichurri sauce alongside the pilaf.

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