Grilled Skirt Steak & Quinoa Risotto

Ingredients:

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

Method

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.