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Aged Sirloin Steak, Quinoa Salad With Honey Onion Dressing

Aged Sirloin Steak, Quinoa Salad With Honey Onion Dressing

Ingredients for One

  1. 150 grams aged grass fed beef sirloin steaks
  2. 30 grams baby spinach
  3. 0.5 tomatoes
  4. 1 onion
  5. 80 grams broccoli
  6. 1 tbsp roasted capsicum
  7. 1 tbsp walnuts
  8. 0.5 tbsp Dijon mustard
  9. 0.3 cups quinoa
  10. 1 tsp honey - PANTRY ITEM
  11. 0.5 tbsp red wine vinegar - PANTRY ITEM
  12. 1.5 tbsp extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams aged grass fed beef sirloin steaks
  2. 60 grams baby spinach
  3. 1 tomatoes
  4. 1 onion
  5. 160 grams broccoli
  6. 2 tbsp roasted capsicum
  7. 2 tbsp walnuts
  8. 1 tbsp Dijon mustard
  9. 0.75 cups quinoa
  10. 2 tsp honey - PANTRY ITEM
  11. 1 tbsp red wine vinegar - PANTRY ITEM
  12. 3 tbsp extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams aged grass fed beef sirloin steaks
  2. 120 grams baby spinach
  3. 2 tomatoes
  4. 1 onion
  5. 320 grams broccoli
  6. 4 tbsp roasted capsicum
  7. 4 tbsp walnuts
  8. 2 tbsp Dijon mustard
  9. 1.5 cups quinoa
  10. 4 tsp honey - PANTRY ITEM
  11. 2 tbsp red wine vinegar - PANTRY ITEM
  12. 6 tbsp extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams aged grass fed beef sirloin steaks
  2. 180 grams baby spinach
  3. 3 tomatoes
  4. 2 onion
  5. 480 grams broccoli
  6. 6 tbsp roasted capsicum
  7. 6 tbsp walnuts
  8. 3 tbsp Dijon mustard
  9. 2.25 cups quinoa
  10. 6 tsp honey - PANTRY ITEM
  11. 3 tbsp red wine vinegar - PANTRY ITEM
  12. 9 tbsp extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Prep:

  1. pop a pan with a little salted water onto boil
  2. soak quinoa in cold water
  3. wash spinach
  4. wash and cut broccoli into florets
  5. wash and chop tomatoes
  6. peel and thinly slice onions
  7. pat steaks dry and season with salt and pepper

Method:

  1. Rinse quinoa. Combine 1 cup of washed quinoa to 1 1/2 cups water, add a very small pinch of salt and bring to the boil. Reduce the heat to very low and cover with a lid. Simmer quinoa over a low heat for 15 minutes or until all the water has been absorbed then turn off the heat. Fluff with a fork to separate grains. Keep warm.
  2. Add broccoli to boiling water and cook for 3-4 minutes until just tender. Drain and set aside.
  3. To make dressing, heat olive oil in a saucepan over a medium to high heat. Add onion. Cook, stirring for about 5 minutes, or until golden brown. Add tomatoes and cook for a further few minutes until softened. Stir in vinegar, honey, mustard and more olive oil. Season well with salt and pepper. Remove from heat. Cover to keep warm.
  4. Heat an oiled, large, non-stick frying pan over a high heat. Add steaks and cook for about 3 to 4 minutes on each side, for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes. Thickly slice.
  5. Combine quinoa with spinach, broccoli, capsicum, walnuts and half the dressing.
  6. Serve quinoa mixture topped with steak and remaining dressing.
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