Spice-rubbed steak with carrot and quinoa salad

This spice-rubbed steak and quinoa salad is fast, fresh and fabulous.

Recipe «Spice-rubbed steak with carrot and quinoa salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 4 carrots, peeled, cut into 1cm-thick wedges, 1 red onion, cut into 2cm-thick wedges, 80ml honey, 2 cloves garlic, finely chopped, 2 tsp chilli flakes , 2 1/2 tbsp ground cumin, 60ml olive oil, 70g white quinoa , 2 tsp black peppercorns, 1 tbsp salt flakes, 4 x 250g porterhouse steaks, trimmed, at room temperature, 100g baby rocket leaves, 1 bunch coriander, leaves picked, 40g pine nuts, roasted, plus extra, to serve, 1 lemon, zested, juiced.

Ingredients:

• 4 carrots, peeled, cut into 1cm-thick wedges 
• 1 red onion, cut into 2cm-thick wedges 
• 80ml honey 
• 2 cloves garlic, finely chopped 
• 2 tsp chilli flakes 
• 2 1/2 tbsp ground cumin 
• 60ml olive oil 
• 70g white quinoa 
• 2 tsp black peppercorns 
• 1 tbsp salt flakes 
• 4 x 250g porterhouse steaks, trimmed, at room temperature 
• 100g baby rocket leaves 
• 1 bunch coriander, leaves picked 
• 40g pine nuts, roasted, plus extra, to serve 
• 1 lemon, zested, juiced 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. In a large bowl, combine carrot mixture, quinoa, baby rocket leaves, coriander leaves, pine nuts and lemon zest and juice. Gently toss to combine.
6. 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.