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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 673 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 cloves garlic
  • 2 pints grape tomatoes
  • 1 small bunch Italian (flat-leaf) parsley
  • 2 lemons
  • 1 cup quinoa
  • 2 shallots
  • 1 ½ lb striploin (New York strip) steak
  • 2 yellow bell peppers
  • black pepper
  • cayenne pepper
  • coriander, ground
  • extra virgin olive oil
  • salt
  • virgin coconut oil

Instructions

  1. In a small bowl combine spices. Pat the steak dry with paper towel, season both sides with spice mixture, and set aside.
    • 1 tsp coriander
    • 1 tsp salt
    • ½ tsp cayenne pepper
    • 1 ½ lb striploin (New York strip) steak
  2. In a small saucepan, combine quinoa and water; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    • 1 cup quinoa
    • 2 cup water
  3. Wash and dry the fresh produce.
    • 2 yellow bell peppers
    • 1 small bunch Italian (flat-leaf) parsley
    • 2 lemons
    • 2 pints grape tomatoes
  4. Peel and mince shallot and garlic. Add both to a medium bowl.
    • 2 shallots
    • 2 cloves garlic
  5. Grate zest from half of the lemon; juice the entire lemon. Place zest and juice into the bowl with the garlic and shallot. Add olive oil, salt, and pepper; whisk to combine the dressing.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  6. Halve the grape tomatoes and add to the bowl with the dressing.
  7. Preheat a grill pan or regular skillet over medium-high heat.
  8. Medium dice the bell pepper and add to the bowl with the dressing and tomatoes.
  9. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 4 tsp virgin coconut oil
  10. Place seasoned steaks on the pan and cook until preferred degree of doneness, 3-4 minutes per side for medium. Remove steaks from the pan and allow to rest for 5 minutes.
  11. Shave parsley leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the vegetables.
  12. Once the quinoa is finished, fluff with a fork and add to the bowl with the dressing and vegetables. Toss to combine.
  13. To serve, slice steak into thin strips and divide between plates along with the salad. Enjoy!

Nutrition per Serving

Calories
673
Fat
37g
Net Carbs
36g
Protein
45g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • grill pan, outdoor grill, or skillet
  • measuring cups
  • measuring spoons
  • mixing bowls
  • small saucepan
  • stirring spoon
  • tongs
  • whisk or fork