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Grilled Flank Steak Grain Bowl

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by Chris Ratel

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Chef Chris has his team marinate, grill and hand dice flank steak and serve it atop a lightly dressed farro and rainbow quinoa grain salad, mixed with roasted sweet potatoes, sugar snap peas, carrots, cherry tomatoes for freshness. The grain and steak bowl is topped with spicy pepitas and served with a smoky-sweet chipotle lime dressing. This is a hearty, flavorful, protein-loaded meal that's perfect for lunch or dinner, hot or cold, any time of year.

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Nutritional facts

Protein

44g

Carbs

43g

Calories

810

Fat

50g

Ingredients

Roasted Pumpkin SeedsSesame OilFlank SteakCanola and Olive Oil BlendBrown SugarSweet PotatoesExtra Virgin Olive OilCarrotsCherry TomatoBlack PepperGarlicSugar Snap PeasAgave SyrupSweet PaprikaSugarOnionRed WineFarroKosher SaltMayonnaiseChipotle in AdoboLime JuiceGreen OnionTri-color QuinoaOrange JuiceRice WineCayenne PowderSoy Sauce

Reviews

4.2

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James Bass · 01/19/24

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About Chris Ratel

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Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.

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