This nutritious meal would be perfect when enjoyed alfresco this summer! We've used rump steak for a more economical choice, but you can use any cut of steak you like. It would also work well with grilled chicken or prawns.
The quinoa is toasted to give it an extra nutty flavour and then tossed in a honey, chilli and lemon dressing.
4 x 150g rump steaks (about 21/2cm/1in thick), fat trimmed
1
garlic clove, peeled
25g
fresh coriander
15g
fresh parsley
25g
fresh oregano, leaves picked
1/2tsp.
chilli flakes
juice of 1/2 lemon
1/2tsp.
agave syrup or runny honey
4
large, ripe tomatoes, thickly sliced
Directions
Step 1
Toast quinoa in a large deep frying pan (that has a lid) over medium heat for 3min. Add stock and bring to the boil. Reduce heat, cover and simmer for 12-15min until quinoa is tender and has absorbed the stock. Empty into a serving bowl and set aside.
Step 2
Preheat oven to 200°C (180°C fan) mark 6. Brush tortillas on both sides with a little oil and slice into 2cm (¾in) wide strips. Arrange on a baking sheet, sprinkle with salt and bake for 5-7min until golden. Set aside to cool.
Step 3
Meanwhile, rub cumin into the steaks and season. Heat 1tbsp of the oil in a large frying pan over medium-high heat. Cook steaks for 2-3min per side (depending on thickness) for medium meat, or longer/ shorter, if you like. Set steaks aside to rest.
Step 4
In a food processor, whiz the remaining oil, garlic, herbs, chilli flakes, lemon juice, syrup or honey and 2tbsp water until smooth. Season to taste. Reserve 4tbsp dressing and stir remaining through the quinoa. Toss through tomatoes.
Step 5
Slice steak and arrange on top of salad, then drizzle with reserved dressing and serve with toasted tortilla strips
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