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Spiced Hanger Steaks with Spring Quinoa Salad
Ingredients
- ¼ small red onion, thinly sliced (2 oz)
- Kosher salt and black pepper
- 1 cup quinoa, rinsed
- 1 pound rumsteck, cut into 4 pieces
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 2 tablespoons, plus 1 teaspoon olive oil
- 1 tablespoon soy sauce
- Mixed salad "les crudettes irresistibles"
- Cherry tomatoes
- 2 ounces feta, crumbled
- Persil and chive
- 1 Greek yogurt
- 1/2 lime juice
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Directions
- Make a marinade for the steak with cumin, coriander, olive oil and soy sauce.
- Cook the quinoa in a pot of salted boiling water until just tender, 10 to 12 minutes. Drain and return to the pot to cool.
- As the quinoa cooks, make the steak. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side for medium-rare. Let rest for 5 minutes, then slice against the grain.
- While the steak rests, add the mixed salad, feta, cooked quinoa, onions and cherry tomatoes.
- Mix yoghurt with fresh herbs and lime juice.
- Serve the steak with the quinoa salad and the yoghurt dressing.
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