Lunch

Steak and Quinoa Bowl with Chimichurri

Name: Steak and Quinoa Bowl with Chimichurri
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 150 g Rump steak, fat trimmed; 130 g Cooked quinoa; 100 g Cherry tomatoes; 30 g Red onion; 8 g Olive oil; 1 tbsp Red wine vinegar; A big handful, finely chopped Fresh parsley; 1 tsp Dried oregano; 1 clove, about 3 g Garlic; A pinch Chilli flakes

Rump steak sliced over quinoa, tomatoes and red onion with a sharp parsley and oregano chimichurri. 40 g of protein for 450 kcal.

Calories: 450kcal
Protein: 40g
Fat: 17g
Carbs: 34g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Sulphites

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Rump steak, fat trimmed150 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Cooked quinoa130 g
Cooked weight. Dry quinoa roughly triples.
Cherry tomatoes100 g
Red onion30 g
Olive oil8 g
All of it goes into the chimichurri. The steak is cooked in a dry pan.
Red wine vinegar1 tbsp
Fresh parsleyA big handful, finely chopped
Dried oregano1 tsp
Garlic1 clove, about 3 g
Chilli flakesA pinch

Method

Stir the parsley, oregano, crushed garlic, chilli flakes, vinegar and oil together with a pinch of salt. Leave it to sit while you cook.
Take the steak out of the fridge twenty minutes ahead, pat it dry and salt it. Get a pan smoking hot and cook it for two and a half minutes a side for medium-rare on a 2 cm steak. Rest it five minutes.
Halve the tomatoes and slice the onion thinly. Toss them through the quinoa with a spoon of the chimichurri.
Slice the steak across the grain and lay it over the quinoa, with the rest of the sauce spooned on top and the resting juices poured over.

Worth knowing

The resting juices are worth as much as the sauce. Slice too early and they end up on the board.
Rump is the cheapest steak that works here and one of the leanest once trimmed. Sirloin adds about 15 kcal at this weight; ribeye adds a great deal more.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.