Ingredients
- 2tbs vegetable oil
- 1 onion, diced
- 2 garlic cloves, sliced
- 125g quinoa
- Sea salt
- 1tbs all-purpose seasoning
- 500ml chicken stock
- 1tbs vegetable oil
- 2 striploin steaks
- 3tbs peanut rayu
- Juice of half a lime, plus lime wedges for garnish
- 1tbs white wine vinegar
- Handful rocket leaves
- Preheat the oven to 180 degrees. Heat a heavy-based, oven-proof pan on the hob and add the oil. Add the onion and garlic and fry for three minutes until soft.
- Add the quinoa, season with salt, then add the all-purpose seasoning and stir it through. Cook for another minute, then add the stock.
- Bring to the boil, then place a lid on the pan and place the pan in the oven. Cook at 180 degrees for 30 minutes until all the liquid has evaporated and quinoa is fluffy to touch and soft. Remove from the pot at this stage and allow to chill.
- While the quinoa is cooling, cook the steaks. Heat a nonstick frying pan until it is smoking hot, then add the oil. Season the steaks liberally with sea salt, then brown on all sides in the pan. Use a meat thermometer to check the internal temperature of the steak and cook until they reach your desired temperature (aim for about 53 degrees for medium rare), getting a nice char on both sides. Then, remove the steaks and let them rest for five minutes.
- While the steaks are resting, make the dressing. Add the peanut rayu, lime juice and white wine vinegar to a blender and blend for three to four seconds to combine.
- To serve, spoon some baked quinoa on to serving plates and spread with the back of a spoon. Slice the steak and add on top, along with some rocket leaves, then drizzle over some rayu dressing. Serve with a wedge of lime.
