Serves 4 People
10 Mins Prepartation
20 Mins Cooking
INGREDIENTS
4 x 200g beef sirloin steaks
1 tbsp dried mixed Italian herbs
1 tsp smoked paprika
½ tsp dried chilli flakes
2 tbsp olive oil
1 cup (150g) quinoa
300g butternut pumpkin, peeled, cut into 2cm pieces
1 bunch asparagus, peeled into ribbons
Parsley leaves, lemon wedges, to serve
METHOD
Preheat a char-grill pan or barbecue over medium-high heat. Brush steaks with half the oil and sprinkle with dried herbs and spices. Season and cook steaks for 4-5 minutes each side or until cooked to your liking. Rest steaks on a plate loosely covered with foil for 5 minutes.
Meanwhile, prepare quinoa according to packet instructions. Drain.
Microwave pumpkin on HIGH (100%) for 2-3 minutes or until just tender. Drain. Place quinoa, pumpkin and asparagus in a large bowl. Drizzle with remaining oil. Sprinkle with parsley leaves
Serve steaks with quinoa salad and lemon wedges.
TIPS
Beef sirloin is also sold as strip loin, porterhouse or New York cut steak.
Beef rump, scotch or eye-fillet steak would also work well in this recipe.
Resting your steak will lock in cooking juices and maximise tenderness.
You can buy pre-cut pumpkin from the supermarket or green grocer to save time.
Omit chilli flakes for a kid-friendly meal.
