This spice-rubbed steak and quinoa salad is fast, fresh and fabulous.
- Preheat oven to 200C fan-forced. Line a large oven tray with foil. Combine carrots, onion, honey, garlic, 1 teaspoon chilli, 2 teaspoons cumin and 2 tablespoons olive oil in a bowl. Season with salt and freshly ground black pepper and toss to combine. Spread in a single layer on oven tray. Bake for 20 minutes, tossing halfway, or until carrots are tender.
- Meanwhile, bring 160ml water to the boil in a small saucepan over high heat. Add quinoa and bring to a simmer. Reduce heat to low, cover with a lid and cook for 10 minutes or until water is absorbed and quinoa is tender. Remove from heat and stand, covered, for a further 5 minutes. Set aside.
- Meanwhile, process peppercorns, salt flakes, remaining 1 teaspoon chilli and remaining 2 tablespoons ground cumin in a food processor to a rough powder. Alternatively, use a mortar and pestle. Rub half the spice mix all over steaks.
- Heat remaining 1 tablespoon oil in a large frying pan over medium–high heat. Add steaks and cook for 3 minutes. Turn and cook for a further 2 minutes for medium–rare or until cooked to your liking. Remove from heat, loosely cover with foil and rest for 5 minutes.
- In a large bowl, combine carrot mixture, quinoa, baby rocket leaves, coriander leaves, pine nuts and lemon zest and juice. Gently toss to combine.
- Place carrot and quinoa salad on a large platter. Thinly slice steaks on the diagonal and place over salad. Scatter with extra pine nuts and spice mixture to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set