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Grilled skirt steak with yellow ají pepper quinoa risotto
- 200 g skirt steak
- ½ onion, chopped
- 1 garlic clove, minced
- 5 tablespoons yellow ají pepper cream (not spicy)
- 5 tablespoons white wine
- 120 g quinoa previously cooked for 12 minutes
- 3 tablespoons cream
- 3 tablespoons grated parmesan cheese
- 15 g butter
- 3 green cooked asparagus
- 50 g sautéed wild mushrooms and champignons
- Chicken broth
Slowly cook the onion and the garlic in a pan with olive oil until it almost forms a paste. Add the yellow ají pepper cream and cook a few more minutes until it thickens slightly; deglaze with white wine.
Add the quinoa and broth, cook down a little, and then add the cream, cheese, butter and adjust the seasoning. Serve with asparagus and champignons, accompanied by the grilled skirt steak.