The finished recipe. Steak and Quinoa Bowl with ChimichurriIngredients 1 to 6. 150 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 130 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.). 100 g Cherry tomatoes. 30 g Red onion. 8 g Olive oil (All of it goes into the chimichurri. The steak is cooked in a dry pan.). 1 tbsp Red wine vinegarIngredients 7 to 10. A big handful, finely chopped Fresh parsley. 1 tsp Dried oregano. 1 clove, about 3 g Garlic. A pinch Chilli flakesStep 1. Stir the parsley, oregano, crushed garlic, chilli flakes, vinegar and oil together with a pinch of salt. Leave it to sit while you cook.Step 2. Take the steak out of the fridge twenty minutes ahead, pat it dry and salt it. Get a pan smoking hot and cook it for two and a half minutes a side for medium-rare on a 2 cm steak. Rest it five minutes.Step 3. Halve the tomatoes and slice the onion thinly. Toss them through the quinoa with a spoon of the chimichurri.Step 4. Slice the steak across the grain and lay it over the quinoa, with the rest of the sauce spooned on top and the resting juices poured over.
Fuel8
