I love this dish, it’s clean and fresh and summery, steak cooked on the BBQ has so much flavor and juiciness you could eat it on it’s own and feel very satisfied. But sides I believe make a dish what it is and what better than to utilize this delicious super food, quinoa. A very versatile little grain like seed that loves being cooked in stock or water and basically you can team it with just about anything!I found this recipe on taste.com.au. This yummy dish also has one of my favorite naughty things, butter! I usually have home-made flavored butters in the freezer , ready to compliment any meat or fresh bread such as garlic or herb or the one featured here, sun-dried tomato, chives and garlic…..drooling, I have included a recipe for this too at the bottom of the page! I hope you enjoy making this very simple yet tasty meal for 2 or 4 mouths depending on the size of your appetite!
You will need……
2-4 Scotch fillet or lean rump steaks
olive oil spray
1 cup white quinoa, rinsed well
2 medium carrots, peeled and diced
1/3 cup orange juice
1/3 cup finely chopped fresh flat – leaf parsley
1/4 roughly chopped fresh mint leaves
2 green or spring onions, finely sliced
2 tsp extra virgin olive oil
How to do it………
Turn on the BBQ or fry pan so it’s very hot in readiness for your steak! Place the quinoa and 2 cups of cold water in a saucepan over a high heat, bring to the boil, reduce heat and simmer covered for about 10 minutes or until tender and water had been absorbed, rinse and drain well.
While quinoa is simmering, spray steak with olive oil spray and season well, cook steaks to your liking and set aside wrapped loosely in foil to rest.
Lightly spray a frying pan or wok with olive oil spray and over a medium heat cook carrots until just tender, about 4 minutes, then move them into a salad bowl to cool. Add cooked quinoa, orange juice, parsley, mint, spring onion, olive oil to carrots and gently combine. Season with sea salt and freshly cracked pepper!
Spoon into a large flat bowl or plate, top with your beautiful fillet steak and a generous knob of butter…..enjoy!
Sundried tomato butter…..
Place 250g block of softened butter into a mixing bowl, add about 6 finely chopped sun-dried tomatoes ( the dry kind with no oil) add 1 tbsp of chopped chives and 2 crushed garlic cloves, combine all ingredients well. Wrap butter mixture in cling film, make into a log shape and store in the freezer. Whenever the butter is required, remove from the cling film, slice, re-wrap and pop back in freezer for next time!