This is a very tasty dish and easy to make. I am serving this with a Parmesan roasted cauliflower side dish that is sweet and nutty, and fantastic. The lemony flavor of this dish works great with the beef and the cauliflower side.
1# hanger or skirt steak
Kosher salt, freshly ground pepper
3 Tbsp. olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes
4 small carrots, peeled, cut into 1/4" slices
1 small fennel bulb, cut into 1/4" wedges
1/4 lemon, ends trimmed, seeded, finely chopped (with skin)
2 C. low-sodium chicken broth
1 C. Quinoa
1/2 C. green olives, pitted, halved
1/4 C. sprigs cilantro
Season steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak until medium-rare, about 4 minutes per side (or 2 minutes per side if using skirt steak). Transfer steak to a plate.
Wipe out skillet; add remaining 2 tablespoons oil and heat over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until garlic begins to brown, about 1 minute. Add carrots, fennel, and lemon; season with salt and pepper. Cook, tossing occasionally, until vegetables are crisp-tender, about 4 minutes.
Add broth to skillet and bring to a boil. Stir in quinoa. Reduce to a simmer and cook until all liquid is absorbed, about 10-15 minutes. Remove from heat; cover and let stand 5 minutes. Add olives, season with salt and pepper, and fluff quinoa with a fork. Slice steak against the grain; fold into quinoa.
Divide lemon quinoa among warm plates, drizzle with oil, garnish with cilantro, serve and Enjoy!
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