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. YEAH!!
Come on, I totally want that Brazilian Steak and Grilled Sweet Potato Fry Quinoa Bowl… I mean, don’t you???
