Categories: August2018, Quinoa, Steak, Sweet Potatoes

Ingredients

• 1/4 cup lime juice
• 3 Tbs EVOO
• 1 Tbs LS Soy sauce
• 2 tsp ground cumin
• 3/4 tsp salt, divided
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 lb beef skirt steak, cut crosswise into 2 pieces
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cilantro
• 3/4 cup red quinoa, rinsed and drained
• 1 small garnet sweet potato, peeled and cut into 1/2 inch cube
• 1 large ear corn, shucked and kernels shaved from the cob
• 2 cups baby spinach or arugula leaves, lightly packed
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Directions

1. In a bowl, whisk together the lime juice, olive oil, soy sauce, cumin, 1/4 tsp salt, black pepper, and cayenne. Pour 1/4 cup mixture into a zip-lock bag. Add the beef to the bag and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Add the tomatoes and cilantro to the remaining lime juice mixture and set aside.

2. In a small saucepan, combine 1 1/2 cups water with the quinoa and the remaining 1/2 tsp salt, stir to combine. Put the sweet potatoes and corn in the pan but do not stir. Bring to a boil over high heat. Cover, reduce heat to low, and simmer until water is absorbed and the grains and sweet potato are tender, 15 minutes. Remove from heat, stir in the spinach and let stand covered for 10 minutes.

3. Pre-heat grill to medium-high heat. Discard the marinade and place skirt steak on the grill. Grill until the steak is medium rare (140 F), 3-4 minutes/side. Do not overcook or the meat will be tough. Transfer the meat to a cutting board, loosely cover with foil and let rest for 10 minutes.

4. Thinly slice the meat against the grain. Arrange the quinoa on 4 plates, and place the steak on top. Drizzle with remaining lime-tomato dressing and serve.

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