Words cannot describe just how good this meal is.
Right off the bat I will say that this recipe has some steps, and yeah, I know that kind of sucks, BUT you can pick and choose what you want to add.
Umm, you kind of need everything though, cause this bowl is KILLER.
And really, nothing is hard to do at all. Everything is mostly cooked on the grill, aside from frying those plantains….which is semi annoying yes, but if you like fried plantains then it is SO worth every last oil spray burn you may or may not get. UGH. The battles of frying.
I just really want to stress though, that even though this recipe seems long, and may look too involved, it’s actually not…I know, I know, right.
Most of the ingredients go into the marinade for the steak and then half of that marinade gets turned into the most amazing no-cook tomato sauce/salsa thing. Oh my gosh, it’s SOOO good and so simple! I have actually been making the sauce to serve with pizza and pasta. It’s that good, but I like it best served atop the grilled steak. AND I kind of love any excuse to get to eat/cook/photograph those pretty heirloom tomatoes.
Clearly I am a tad obsessed.
Alright, so that is the steak and sauce. Those are the two MUST makes, and also the simplest parts to the bowl.
The third is the grilled sweet potatoes wedges. Now you have to make these too, like no arguing, but if you don’t want to mess with boiling them and then throwing them on the grill, you can obviously just cook them in the oven as well. Whatever will work best for you. I left the seasoning simple and just used olive oil, salt + pepper. They really don’t need anything else. Especially when paired with all the other great flavors going on in the steak + sauce.
For the rest of the bowl, while I personally feel you should leave nothing out, you CAN pick and choose what you want to make or not make. For a base I went with some coconut cooked quinoa (which from now on, I will always be cooking my quinoa in coconut milk!). It’s delicious with the steak if you ask me, but I love eating a grain alongside my meat…again, carbs!
For added color, texture and health, I also added black beans, grilled corn and fresh tomatoes. All summer favorites, all easy to prepare and all are simply the best!
Oh and of course the plantains. I know I touched on these a bit earlier, but really, if you have never tried fried plantains, now is so very much the time. I guess they are not really a “healthy” thing, since yeah, they are fried, BUT the rest of the bowl is full of healthy, colorful things, so one fried thing is OK if you’re asking me.
But you know I can figure out a way to justify pretty much anything…it’s a talent I tell ya.
And also, not only can you prepare this dinner now, in the middle of summer, but it’s also the perfect meal for fall too. Don’t ask why I am thinking about fall (cause I am freak…and sort of excited for it), but you know, I just want to put it out there that it’s kind of an every season meal.
Brazilian Steak and Grilled Sweet Potato Fry Quinoa Bowl with Spicy Coconut Tomato Sauce.
Servings: 4 Servings
Calories Per Serving: 1293 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Steak + No-Cook Tomato Sauce
- 1 1/2 pounds flank or skirt steak
- 1/2 cup olive oil
- 1/3 cup lime juice
- 2 cloves garlic minced or grated
- 2 fresno chilies or jalapenos seeded + diced
- 1 1/2 tablespoons hot or smoked paprika
- 2 teaspoons fresh ginger grated
- 1 teaspoon ground cumin
- 1/2 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 milk
- 1 cup uncooked quinoa
- 2 cups coconut milk
- 1 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 oil
- salt + pepper to taste
- 2 slice yellow plantains into 1/2 inch rounds
- oli for frying
- Add the steak to a gallon size ziplock bag or glass pyrex dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- Allow the the steak to rest 5-10 minutes before slicing.
- 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
- 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.
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*I either use leftover grilled corn or grill fresh corn while the steak is grilling **I like to begin cooking the plantains while the steak is grilling
Come on, I totally want that Brazilian Steak and Grilled Sweet Potato Fry Quinoa Bowl… I mean, don’t you???