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Spiced Sirloin with Quinoa, Sweet Pepper, Tomato, & Herb Salad.

  • 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
  •  
    extra virgin olive oil
  •  
    salt
  •  
    virgin coconut oil
  • 1
    In a small bowl, mix together coriander, cayenne, and salt. Pat the steak dry with paper towel, season both sides with spice mixture, and set aside.
    1 tsp coriander
    ½ tsp cayenne pepper
    1 tsp salt
    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 the shallot; peel and mince the 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 onion. Add olive oil and 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 prefered 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!