As Spring is in the air I felt it was time for salad. I love salad. Whenever I eat it a large bowl my husband will call me the rabbit. He makes me laugh when he says it. Although Spring can be warm I still like to eat a warm meal during this time. By adding steak to the dish I have provided myself with plenty of protein. Plus the salad has a lot of nutrients too. To me this is a perfect meal for a cooler Spring day. I hope you enjoy it as much as I did.
Serves 2
Equipment
- Small mixing bowl
- Tablespoon
- Teaspoon
- Stirring spoon
- Colander
- Small saucepan
- Sharp knife
- Chopping board
- Large mixing bowl
- Frying pan
- Fish slice
Serves 2
Ingredients for the dressing
- Olive oil x 2 – 4 tbsp
- Apple cider vinegar x 2 – 4 tsps
- Rosemary x 3 – 4 sprigs
- Garlic granules x 1 -2 tsps
- Salt and pepper to taste
Method
- Remove the leafs from the stalk of the rosemary by hold the top and pulling the leafs downwards.
- Chop the leafs finely.
- In the small mixing bowl add the olive oil, apple cider vinegar, chopped rosemary, garlic granules and salt and pepper to taste.
- Mix these ingredients to taste.
- Check for seasoning and set to one side.
Ingredients for the salad
- Steak x 500g
- Olive oil x 1 – 2 tbsps
- Salt and pepper to taste
- Quinoa x 150g
- Chicken or vegetable stock or bone broth x 400 – 500mls
- Rocket x 2 – 4 handfuls
- Cherry tomatoes x 2 handfuls
- Cucumber x 1/2
Method for the salad
- Start by measuring two centimetres on a wooden spoon.
- Measure your quinoa and pour it into the sieve.
- Wash the quinoa through twice under a tap.
- Put the washed rice into a saucepan.
- Flatten the rice down as much as possible until it’s all even spread across the base of the pan.
- Place the wooden soup on top of the quinoa.
- Now carefully pour over the water until it’s level with the line on the spoon.
- The water should be 2 centimetres above the above the top of the quinoa.
- Next put the hob on to a high heat and bring the water to the boil.
- Put the lid on and once it boils turn the heat down to a low simmer.
- Leave to cook for 20 – 30 minutes.
- Do not remove the lid during the cooking process.
- When the water looks like it has been absorbed by the quinoa then lift the lid.
- Give the rice a stir and if there is still water in the bottom pop the lid back on for five more minutes.
- Continue to do this until all the water has evaporated.
- Remove the lid completely and give the quinoa a stir.
- Set aside for a few minutes.
- Prepare the main dish and add the quinoa.
- Place the rocket into the large mixing bowl.
- Slice the tomatoes in half and add them to the rocket.
- Next cut the cucumber lengthways into quarters and then slice the quarters.
- Put the cucumber into the bowl and add the quinoa on top.
- Mix these ingredients together and set to one side.
- Remove all the packaging from the and leave to sit at room temperature for 30 minutes.
- Once the thirty minutes is over place the steak onto a chopping board.
- With the sharp knife cut 1/2 inch slits between the fat and the meat.
- Spread oil on one side of the steak.
- Next season the same side with salt and pepper.
- It will help to stop the steak from curling while it’s cooking.
- Put the frying pan onto a high heat on the hob.
- Add the oil to the pan.
- Leave until the pan is very hot, it should start to smoke around the outside of the pan.
- Place the steak into the frying pan and fry for two minutes.
- While it’s frying add oil and salt and pepper to taste to the other side of the steak.
- The steak needs to get very hot for about 2 minutes.
- Then turn it over and turn the heat down to a medium heat.
- Cook on the other side for two more minutes.
- Make sure the fat on the steak is golden brown as it will ensure the outside in done.
- This method cooks a medium to rare steak.
- If you like it medium or well done then you need to leave it in the pan for longer.
- Keep turning the heat down gradually and the outside won’t burn but the inside will cook.
- It will hopefully be crispy on the outside and smooth on the inside.
- Cook for 4 – 6 minutes for medium and 6 – 8 minutes for well done.
- Then remove the steak from the pan and leave it to rest for another 5 – 10 minutes.
- It helps to make it even juicer when it’s left to rest.
- Pour the dressing over the salad and toss these ingredients together.
- Now go back to the steak and slice it.
- Then serve with the salad.
- Finally enjoy.
Steak Quinoa Salad was a delicious dish. The quinoa and steak can be made the day before. Then stored in the fridge overnight for a very quick dinner the next day. This was so tasty when I made it but the leftovers were also good the next day too. Personally I wouldn’t freeze a salad as I think Spring food is best cooked fresh. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 