Peruvian Steak Bowl with Aji Verde

• 16 oz flank steak
• 1 tbsp extra virgin olive oil
• salt, to season
• ground black pepper, to season

Salsa Criolla (Onion Relish)

• 4 oz red onions, thinly sliced half-moons
• 2 oz red and yellow bell peppers, thinly sliced
• 1 jalapeño pepper, halved, thinly sliced, (seeds optional)
• 5 sprigs fresh cilantro, leaves only, chopped
• 4 limes, juiced
• ¼ tsp salt, to taste
• ⅛ tsp ground black pepper

Aji Verde Sauce

• 1 oz Parmesan cheese
• 1 garlic clove
• 1 bunch cilantro, leaves and tender stems (approx. 1.5 oz)
• 4 oz mayonnaise
• 1 jalapeño pepper, stem removed, (seeds optional)
• 1 oz vegetable oil
• ½ oz lime juice
• ¼ tsp salt, to taste

Quinoa and Steak

• 35 oz water
• ½ tsp salt
• 8 oz uncooked quinoa
• 10 oz fingerling potatoes, halved
• 4 large eggs
• 2 tsp extra virgin olive oil
• salt, to season
• ground black pepper, to season
• 8 oz mixed salad greens