Grilled Flank Steak Superfood Bowl
Chef Silvio's Flank Steak Bowl is packed with protein & an abundant array of nutritious ingredients. A quinoa salad laced with roasted corn and kale- an amazing source of Vitamin C, K, A to name a few. Roasted Sweet Potatoes are high in antioxidants, fiber as well as many other health benefits. Cucumbers provides hydration and supports digestion. Briny feta, a vibrant citrus dressing and toasted sunflower seeds finishes this dish.
Nutritional facts
Protein
37g
Carbs
63g
Calories
890
Fat
57g
Ingredients
Flank Steak, Canola and Olive Oil Blend, Sweet Potatoes, Rosemary, Red Wine Vinegar, Red Quinoa, Black Pepper, Cumin, Corn, Garlic, Honey, Dijon Mustard, Lemon Zest, Sweet Paprika, Feta Cheese, Kosher Salt, Cucumber, Apple Cider Vinegar, Kale, Lemon Juice, Orange Juice, Sunflower Seeds, Smoked Paprika
Reviews
4.2
Based on 68 reviews
Steak has to be heated separately. This is more of a side salad dish than a real meal.
Tawee · 05/07/25
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About Silvio Rodriguez
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
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