Spiced Steak with Carrot & Quinoa
4
peopleServes
15
minutesPreparation Time
30
minutes OvenCooking Time
Ingredients
- 4 carrots peeled and cut into thick wedges
- 1 red onion, cut into wedges
- 1/3 cup (80 mL) honey
- 2 tsp McCormick Garlic Powder
- 1 tsp McCormick Chilli Flakes
- 4 x 200 g beef steaks
- 1/2 cup cooked quinoa, cold
- 100 g baby rocket & spinach leaves
- 1/4 cup pine nuts
- Steak Rub
- 2 tbsp McCormick Coriander Leaf
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 1 tbsp oil
Directions
- Preheat oven to 180°C.
- Combine carrots, onion, honey, McCormick Garlic Powder and Chilli Flakes on a greaseproof paper lined baking tray and cook for 15 minutes or until carrots are tender. Allow to cool.
- Rub the steaks with McCormick Coriander Leaves, seasoning to taste with McCormick Sea Salt and Black Pepper. Heat oil in a large frypan and cook steaks 3 minutes each side. Remove and rest for 10 minutes then slice.
- In a large bowl toss together the seasoned carrots, sliced steaks, quinoa, spinach & rocket leaves, pine nuts and then serve.
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