Energy Blend Marinated Grilled Steak Bowl
Steak marinated in a strong brew of the energy blend with garlic and lime, grilled and served over a bright grain bowl — a South-American-inspired, energizing meal.
The green, grassy depth of yerba mate and guayusa makes the energy blend a surprisingly good marinade base for grilled meat — a nod to the mate-and-asado culture of the Southern Cone. Brewed strong and reduced, it adds an herbaceous, slightly smoky backbone to steak.
Brew the blend extra strong, then whisk it with garlic, lime, and a little oil. The peppermint and ginger in the blend keep the marinade lively, balancing the richness of the beef and helping it taste fresh off the grill.
Slice the rested steak thin and pile it over a grain bowl with greens, avocado, and a squeeze of lime. The blend's bright, minty notes echo through the whole dish, tying the protein to the fresh vegetables.
It's a fueling, protein-rich meal that feels energetic rather than heavy — exactly the spirit of the blend it's built around. Serve with extra lime wedges and a cold glass of the iced blend on the side.
Ingredients
- 2 steaks (flank or sirloin, about 500 g total)
- 3 cups strong energy blend tea (4 tbsp blend in 3 cups water)
- 4 cloves garlic, minced
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper
- 2 cups cooked quinoa or rice
- 1 avocado, sliced
- 2 cups mixed greens
How to make it
- 1Brew the energy blend extra strong and let it cool, then reduce 3 cups to about 1 cup over medium heat (about 10 minutes).
- 2Whisk the reduced tea with garlic, half the lime juice, olive oil, cumin, salt, and pepper to make the marinade.
- 3Coat the steaks and marinate in the fridge for at least 1 hour (up to 4).
- 4Grill or sear the steaks 3–4 minutes per side for medium-rare, then rest 5 minutes and slice thin.
- 5Build bowls with quinoa or rice, greens, and avocado; top with sliced steak and finish with the remaining lime juice.
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