Categories: Trader Joes

Ingredients

• 1 lb TJ’s Herb & Garlic Seasoned Sirloin Steak with Chimichurri Sauce
• 1 bag TJ’s Organic Tuscan Kale
• 6 Tablespoons TJ’s Pesto Quinoa
• 1 TJ’s Red Bell Pepper
• 3 oz TJ’s Crumbled Feta

Directions

1. Bring a small pot of water to boil. Place chimichurri sauce packet in boiling water for 10-15 seconds. Set packet aside.

2. Grill steak on medium-high heat for 6-8 minutes on each side or until desired doneness. Let steak rest for 2 minutes before slicing.

3. Remove stems from the kale and slice the bell pepper into thin strips. In a large bowl, combine kale and pesto quinoa. Mix with your hands until well incorporated. The pesto will form a light dressing over the kale. Add bell pepper and feta and mix again, then top with sliced steak. Drizzle with desired amount of chimichurri sauce. Enjoy!

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