Name: Spiced steak with carrot and quinoa salad jar
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 large carrots, roughly chopped; 1 red onion, sliced into wedges; 2 tablespoon honey; 1 tablespoon cumin seeds; 80 millilitre olive oil; 70 gram mixed coloured quinoa, rinsed; 2 x 280g porterhouse steaks, trimmed, at room temperature; 1 teaspoon cracked black pepper; 1 teaspoon dried chili flakes; 100 gram baby rocket leaves; 1/2 bunch coriander, leaves picked; juice and zest of 1 lemon; 1/4 cup whole roasted almonds, chopped

Spiced steak with carrot and quinoa salad jar

Combine tender spiced steak, zesty roasted carrots and fresh quinoa in this new take on an old favourite from Courtney Roulston's book 'Salads in a jar'.

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

3 large carrots, roughly chopped

1 red onion, sliced into wedges

2 tablespoon honey

1 tablespoon cumin seeds

80 millilitre olive oil

70 gram mixed coloured quinoa, rinsed

2 x 280g porterhouse steaks, trimmed, at room temperature

1 teaspoon cracked black pepper

1 teaspoon dried chili flakes

100 gram baby rocket leaves

1/2 bunch coriander, leaves picked

juice and zest of 1 lemon

1/4 cup whole roasted almonds, chopped

Method

1.Preheat oven to 200°C. Combine the carrots, onion, half of the honey, half of the cumin seeds, 20ml of olive oil and a pinch of the sea salt flakes in a large bowl. Toss to coat, then spread out mixture onto a lined oven tray. Roast for 20min or until the carrots are tender and fragrant. Remove from the oven and set aside to cool.

2.Meanwhile, place the quinoa in a small pot over a medium-high heat and cover with 160ml of cold water. Bring up to the boil, then turn heat down to a gentle simmer, cover and cook for 12-14 minutes, or until the quinoa is fluffy and all liquid has been absorbed. Set aside to cool.

3.Heat a non stick frying pan over medium-high heat. Coat the steak in the remaining cumin seeds, black pepper, dried chili flake, 20ml of the olive oil and a pinch of the sea salt flakes. Cook the steak for 2-3 minutes each side, or until cooked to your liking. Remove the steak from the heat and allow to rest for 5 minutes before slicing into strips.

4.Whisk together the lemon juice, lemon zest, remaining honey, remaining 40ml of olive oil and a pinch of sea salt flakes until well combined. Toast the lemon dressing through the cooked quinoa and place into the base of serving jars. Layer the roast carrots, coriander, steak slices, rocket and almonds on top of the quinoa.

Women's Weekly Food