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  • Recipe

    Eddie McDonald

    Steak, broccoli and quinoa salad with a coconut dressing

     
    Print this recipe
  • Ingredients
     
    • 200g white quinoa,
    • 500ml water
    • 1 x 3cm piece (15g) fresh ginger, sliced
    • ½ tsp dried chilli flakes
    • 60ml olive oil
    • 1 clove garlic, crushed
    • Approx 800g beef steak of your choice (we love fillet)
    • Sea salt and cracked black pepper
    • 40g unsalted cashews, lightly dry toasted
    • 2 x 175g pack tenderstem broccoli, trimmed

    • Coconut dressing
    • 125ml coconut milk
    • 60ml lime juice
    • 1 tablespoon grated fresh ginger
    Shop Fillet Steak
  • Method
     
    1. Preheat oven to 220°C/ Fan 200°C/ Gas 7. To make the coconut dressing, place the coconut milk, lime juice and grated ginger in a bowl and whisk to combine. Set aside.
    2. Place the quinoa, water and ginger slices in a medium saucepan over high heat and bring to the boil. Cover with a tight-fitting lid and reduce the heat to low. Cook for 10 minutes. Remove from the heat, discard the ginger and allow the quinoa to stand, covered, for 5 minutes. Remove the lid and set aside to cool completely.
    3. Heat a griddle pan over high heat. Place the chilli flakes, oil and garlic in a small bowl and mix to combine. Brush the steak and tender-stem broccoli with the chilli mixture and sprinkle with salt and pepper. Cook the steak to your liking, set aside and allow to rest for 10 minutes.
    4. Cook the tender stem broccoli in the char-grill pan for 2–4 minutes each side or until lightly charred and tender. Place the quinoa, tender-stem broccoli and cashews in a bowl and toss to combine. Thinly slice the beef and serve with the quinoa salad and coconut dressing.
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