• 2lbs. flank steak, skirt steak or lamb (the grass fed stuff is dynamite and the way they do things in Argentina too)
• 1/3 cup extra virgin olive oil
• 1 head of romaine or your favorite lettuce
• 2 medium sized tomatoes or two handfuls of cherry tomatoes
• 1/2 red onion or large shallot (optional)
• 4 oz. fresh Mozzarella (or substitute 4 oz. heart of palm or one small avocado)
• Sea salt or kosher salt
• Black pepper
MEAL PREP STRATEGY AND TIPS
1. About an hour before grilling, season the meat and let it come up to room temperature.
2. If cooking outside, get a grill nice and hot — also make sure it’s nice and clean!
3. Wash and prep the vegetables.
4. Add hot water to quinoa.
5. If cooking the meat indoors, remember to not crowd the pan.
6. Let the meat rest 10 minutes before slicing or serving (if slicing to share, cut against the grain).
7. Enjoy your alfajores for dessert.
• Est. prep and cook time: 60-80 minutes
• Meal can be divided in half to serve 2
• Tbsp. = tablespoon Tsp. = teaspoon