Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 3 baby beetroots, finely sliced
- 80grams unsalted butter
- 1 carrot, peeled into ribbons
- 3 radishes, quartered
- 1 bunch thyme
- 1 lemon, juiced
- 4 scotch fillet steaks
- 1tablespoons olive oil
- 1 small garlic bulb, halved
- 1 cup organic tri colour quinoa
- 1/2 leafy mix salad leaves
Nutrition per serving
3200kJ
Protein
54.0grams
Sugars
7.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
For a new take on steak night, try this steak recipe with quinoa and salad. Scotch fillet, organic quinoa and leafy salad greens are a guaranteed hit.
Method
Step 1 of 5
Coat quinoa in 1 tsp oil in a microwave-safe bowl. Add 11/4 cups cold water, cover with a plate and microwave on high for 5 minutes. Stand, covered, for 5 minutes to steam. Use fork to separate grains.
Step 2 of 5
Meanwhile, season steaks.
Step 3 of 5
Heat butter in a large frying pan over high heat until butter begins to foam. Add remaining oil, thyme and garlic and cook, stirring, for 2 minutes or until aromatic. Push aromatics to one side of pan, then, working in batches, cook steaks for 4 minutes on one side. Turn and cook, basting with butter, for a further 4 minutes for medium rare or until cooked to your liking. Transfer steaks to a plate and cover with foil.
Step 4 of 5
Add lemon juice to pan, stirring to combine. Remove pan from heat. Place beetroot, carrot, radish and salad leaves in a large bowl. Add pan juices, tossing to coat.
Step 5 of 5
Slice steaks, top with thyme from pan and serve with quinoa and salad.
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