• 

  flank steak

  16 oz
• 

  extra virgin olive oil

  1 tbsp
• 

  salt to season
• 

  ground black pepper to season

Salsa Criolla (Onion Relish)

• 

  red onions thinly sliced half-moons

  4 oz
• 

  red and yellow bell peppers thinly sliced

  2 oz
• 

  jalapeño pepper halved, thinly sliced, (seeds optional)

  1
• 

  fresh cilantro leaves only, chopped

  5 sprigs
• 

  limes juiced

  4
• 

  salt to taste

  ¼ tsp
• 

  ground black pepper

  ⅛ tsp

Aji Verde Sauce

• 

  Parmesan cheese

  1 oz
• 

  garlic clove

  1
• 

  cilantro leaves and tender stems (approx. 1.5 oz)

  1 bunch
• 

  mayonnaise

  4 oz
• 

  jalapeño pepper stem removed, (seeds optional)

  1
• 

  vegetable oil

  1 oz
• 

  lime juice

  ½ oz
• 

  salt to taste

  ¼ tsp

Quinoa and Steak

• 

  water

  35 oz
• 

  salt plus extra to season

  ½ tsp
• 

  uncooked quinoa

  8 oz
• 

  fingerling potatoes halved

  10 oz
• 

  large eggs

  4
• 

  extra virgin olive oil

  2 tsp
• 

  ground black pepper to season
• 

  mixed salad greens

  8 oz