Brazilian Steak and Grilled Sweet Potato Fry Quinoa Bowl with Spicy Coconut Tomato Sauce. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 1 hour and 15 minutes Prep Time 45 minutes Cook Time 30 minutes Rating 4.85 out of 5 stars (19) Ingredients 4 servings 1 1/2 pounds flank or skirt steak1/2 cup olive oil1/3 cup lime juice2 cloves garlic (minced or grated)2 fresno chilies or jalapenos (seeded + diced)1 1/2 tablespoons hot or smoked paprika2 teaspoons fresh ginger (grated)1 teaspoon ground cumin1/2 teaspoon salt + pepper (plus more if needed)1/2 cup fresh cilantro (chopped)1 ripe heirloom tomato (or 2 smaller tomatoes (you want then to have a lot juice)1/3 cup canned coconut milk1 cup uncooked quinoa2 cups coconut milk1 ounce can black beans (rinsed + drained, 14)2 ears grilled corn*sliced bell peppers (fresh tomatoes + herbs (for serving)2 medium sweet potatoes (cut into wedges)2 tablespoons olive oilsalt + pepper (to taste)2 slice yellow plantains (into 1/2 inch rounds)oli (for frying) Calories DinnerIntermediateHealthyFryingVegetablesBoilingGrainsGrillingSpicySouth AmericanSavoryCrispyMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Add the steak to a gallon size ziplock bag or glass pyrex dish. Step 2 In a bowl, combine the olive oil, lime juice, garlic, chili peppers, paprika, ginger, cumin, salt, pepper and cilantro. Pour about half of the sauce over the steak (the rest will be used for the tomato sauce). Rub the marinade all over the steak making sure the steak is well coated. Seal the bag or cover the pyrex pan and place in the fridge for at least 2 hours or up to overnight. Step 3 Grab the tomato and finely chop it until it is practically a sauce. Scoop the tomato up and add it to the bowl with the remaining sauce (the sauce that has never touched the steak). Add the coconut milk and mix until combined. Season lightly with salt + pepper. Cover and store in the fridge before serving. Bring to room temp before serving. Step 4 To make the quinoa, add the coconut milk to a sauce pan and bring to a low boil. Watch closely as it boils over fast. Once the milk is boiling, add the quinoa, cover and reduce the heat to low. Simmer over low heat for about 20 minutes. Fluff with a fork and keep warm. Step 5 To make the fries + grilled the steak, preheat the grill to high heat. Bring a large pot of salted water to a boil. Add the sweet potato wedges and boil for about 5 minutes or until just fork tender. Remove from the water and drain. Toss the sweet potatoes with olive oil, salt + pepper. Step 6 When ready, place the steak on one side of the grill and the sweet potatoes wedges on the other. Grill each for about 3-4 minutes per side or until charr marks appear. If your sweet potatoes wedges are thin or your grill is really hot, they will cook faster, so watch them closely. Also, if your grill is small, grill the steak first and then the potatoes. Step 7 Allow the the steak to rest 5-10 minutes before slicing. Step 8 To serve, divide the quinoa among plates or bowls. Add the sliced steak, sweet potato wedges, black beans and plantains (recipe below). Top with grilled corn, bell peppers, fresh tomatoes and cilantro or your favorite herb Step 9 Plantains Step 10 Heat an inch or so of oil in a medium skillet over medium heat. Once the oil is hot add the plantains and fry for 2-3 minutes per side or until just lightly golden. Remove and drain on paper towels. Now transfer the plantains to a cutting board and, using the back of a wooden spoon, smash them down into round disks. Return the plantains to the hot oil and fry another 2-3 minutes on each side or until they are golden and crispy. Remove to a paper towel lined plate and sprinkle with salt.
