Ingredients: 2 flat iron steaks, bunch parsley, oregano, 1 clove garlic, 1 lime, 1 shallot, 1 rutabaga, 3/4 c quinoa, 1 bouillon cube, 4 mini bananas, 1 tsp cinnamon, honey, 2 tsp cumin, 2 pats butter
1. Preheat oven to 425F.
2. Peel rutabaga and carrot. Dice into 1/2 inch pieces (half or quarter carrot as necessary). Lightly coat rutabaga and carrot with 1/2 to 1 Tbsp olive oil, spread on baking sheet, and sprinkle with 2 tsp cumin. Bake for 20-25 minutes, tossing halfway through.
3. In a medium pot, add 3/4 c quinoa, 1 1/2 c water, and bouillon cube. Bring to boil over high heat and reduce to a simmer for about 15 minutes until liquid is cooked out and quinoa is tender.
4. Rise and finely chop oregano and parsley. Peel and finely mince shallot and clove of garlic. In a small bowl, combine chopped oregano and parsley, minced garlic and shallot, juice of 1 lime, and a dash of salt and pepper (for a less rustic chimichurri, blend ingredients in a food processor). Set aside.
5. Preheat pan to medium heat with 1 Tbsp olive oil. Remove steaks from packaging, pat dry with paper towels, and season both sides with salt and pepper. Cook steaks in preheated pan for 3-5 minutes per side (add more time for a medium-well or well done steak). Set steaks aside and cover with aluminum foil or another plate. Allow steaks to rest at least 5 minutes.
6. Remove rutabagas and carrots from oven, season to taste with salt and pepper. Slice rested steaks. Place sliced steak and juices on a bed of quinoa, then top with chimichurri sauce.
Cinnamon Caramelized Bananas
1. Peel and slice bananas into 1/4 to 1/2 inch pieces on a slight diagonal. Preheat pan to medium heat with 2 pats butter.
2. Cook bananas 5-7 minutes, stirring regularly, until lightly browned and warmed through. Remove from heat, drizzle with packet of honey and sprinkle with 1 tsp cinnamon. Serve warm.