Servings: 4 servings per recipe
Tiny Little Chef Seasonings Used
- 1 large ribeye steak (10-12 ounces) use a good quality cut
- 1/2 -1 T. olive oil
- 2 T. TLC Taco the Town Seasoning
- 2 c. cooked quinoa
- 1 cucumber diced small
- 1 shallot diced small
- 1 red bell pepper diced small
- 1 roma tomato diced small
- 2 t. cilantro chopped (can use parsley)
- 1 T. olive oil
- 1 T. lemon juice
Cook quinoa according to package instructions.
Remove steak from the fridge, and combine olive oil and seasoning to create a "paste" and rub into the meat.
Cover and place steak in the fridge for the day or overnight, or leave at room temperature for an hour before cooking.
Grill or broil steak to desired internal temp.
Remove steak from the heat and let sit 5 minutes before cutting into thin strips.
In a bowl combine the quinoa and all diced veggies.
Add 1 T. olive oil and 1 T. of lemon juice and mix well.
Top salad with thinly sliced steak and fresh cilantro or parsley.
Calories: 238kcal | Carbohydrates: 25g | Protein: 10g | Fat: 11g