Chimichurri Steak Quinoa Boxes

Ingredients

• 1 1/2 pounds sirloin steak (680 g)
• 2 cups cooked quinoa (370 g)
• 12 ounces green beans (340 g)
• 2 bell peppers, sliced (300 g)
• 3 tablespoons olive oil (42 g)
• 1 cup flat-leaf parsley (30 g)
• 2 tablespoons red wine vinegar (30 g)
• 2 garlic cloves, minced (6 g)
• 1 teaspoon dried oregano (1 g)
• 1/2 teaspoon red pepper flakes (1 g)
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon black pepper (1 g)

Instructions

1. Roast vegetables with space. Heat the oven to 425°F (220°C). Toss green beans and peppers with one tablespoon oil, half the salt, and pepper. Spread them on a large metal pan with visible gaps and roast until the beans blister in spots while the peppers remain plump.
2. Sear and rest the steak. Pat steak dry and season with remaining salt. Heat a heavy skillet over medium-high, add one tablespoon oil, and sear without moving until a deep brown crust develops. Turn and cook to the preferred center temperature. Transfer to a board and leave it undisturbed before slicing.
3. Chop a bright chimichurri. Finely chop parsley and garlic, then stir with vinegar, oregano, red pepper flakes, and remaining oil. The sauce should look loose and textured, not blended into a green paste. Taste for salt and acidity while it is still at room temperature.
4. Cool and pack in layers. Spread quinoa briefly on a tray until it no longer releases strong heat. Slice steak across the grain into similar strips. Divide quinoa, steak, green beans, and peppers among four containers. Spoon chimichurri into four sealed cups and add them only when every component is fully cool.

Notes

• Ingredient size affects timing, so favor even cuts while allowing naturally irregular arrangement.
• The decisive finished cue is a deeply browned steak surface, a rosy sliced center, and fully cold green chimichurri; wait for it before adding the final garnish.
• Refrigerate for 4 days and reheat portions gently, keeping fresh parsley separate until serving.

Nutrition Facts