Grilled Sirloin Steak with Roasted Broccoli and Lemon-Herb Quinoa
Juicy grilled sirloin steak paired with tender roasted broccoli and a light, flavorful quinoa salad dressed with lemon and fresh herbs.
Ingredients
- Dry quinoa120 g
- Broccoli florets300 g
- Garlic4 cloves
- Fresh spinach50 g
- Garlic powder1 g
- Onion powder1 g
- Olive oil15 ml
- Salt2 g
- Black pepper1 g
- Lemon0.5 pcs
- Sirloin steak (raw weight)500 g
- Water or vegetable broth240 ml
- Fresh rosemary sprig1 pcs
- Fresh thyme sprig1 pcs
Instructions
- 1Step 1
Preheat oven to 200°C (400°F) for roasting broccoli. If grilling steak, preheat grill or grill pan over medium-high heat.
- 2Step 2
Rinse the dry quinoa under cold water. Combine quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
- 3Step 3
Toss broccoli florets with 5ml of olive oil, 2 minced garlic cloves, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
- 4Step 4
While broccoli roasts, mince the remaining 2 garlic cloves. In a small bowl, whisk together the juice from half the lemon, remaining 10ml olive oil, minced garlic, chopped fresh rosemary and thyme leaves, salt, and pepper.
- 5Step 5
Once quinoa is fluffed, gently stir in the fresh spinach and the lemon-herb dressing. The residual heat will wilt the spinach.
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