Dinner Tonight - Steak with Quinoa Pilaf, Fresh Fruit (30 min)

Tonight I served New York Strip steak with quinoa pilaf.

As you've probably gathered from my last post, we like steak. This is a little funny since I was a vegetarian for 10 years before I met my husband. I married a meat and potatoes man (he hates when I say that, but it's true) - if you can't beat 'em, join 'em, I guess.

For those of you who are unfamiliar with quinoa (pronounced "keen-wah"), it is the seed of a leafy plant related to spinach. Quinoa is an excellent source of protein - 12% to 18%. It is considered a complete protein, supporting muscle growth. It has been called a "superfood," a "wonder food," and it is easy on the stomach. You can read more about it here.

Enough said. Sounds like something my family should be eating. Quinoa is really flexible - it can be treated much like rice or couscous.

Quinoa pilaf is the recipe featured on the back of the box of quinoa that I bought today from Ancient Harvest (look for it in the "organic" section of your local supermarket).

I won't repeat it here, but you can read it on the box or on their website, here.


Shopping list for a family of four (possibly with leftovers for lunch):

• 1 box of Ancient Harvest's Traditional Quinoa (you'll only need 1 cup)
• 1/4 cup diced organic red pepper (probably 1/2 of a medium-sized red pepper)
• 1/4 cup diced organic green pepper (probably 1/2 of a medium-sized green pepper)
• 1 slice of organic onion, diced (or green onion)
• 1 cup sliced or slivered almonds
• 1/2 cup carrots, diced
• organic butter
• dried organic spices: garlic powder, salt, pepper, oregano
• 2 lbs New York Strip steak, sliced thin (each steak is sliced to make two thinner steaks)
• orange juice
• organic extra virgin olive oil

Directions:

1. Start the quinoa to boil (1 cup of quinoa, 2 cups water, 1 tbs butter, salt). Dice the onion and peppers. Once the quinoa is boiling, reduce to simmer for about 15 minutes.

2. In a large bowl, put 1/2 cup orange juice, 1/4 cup olive oil, salt, pepper, garlic powder. Wisk with a fork until mixed. Rinse the steaks and place in the bowl, making sure they are all well dipped in the marinade. (You could actually do this 1/2 hour beforehand and let them soak, but I never remember to do this and they turn out great anyway.)
3. Put the diced vegetables in a pan on medium heat with 2 tbs butter, salt, pepper, garlic powder, oregano. Stir regularly until onion is translucent and vegetables are cooked but not mushy. When the quinoa is done simmering, fluff, recover and set it aside. Check the diced vegetables - when they are done, mix the quinoa into them, cover and and set aside.








4. Heat your range-top grill to medium and put the steaks on to cook. Turn them after about 5 minutes.
After another five minutes, take their temperature at the thickest points. When they reach 145 degrees F, they are safe to eat. After that, it's personal preference. I like to let them get to 165 degrees but my husband likes them on the rare side. Pull them off once they've reached the temp you desire.

5. Plate the meal, prepare the fruit and drinks.

Done!