Spice Rubbed Steak With Carrot And Quinoa Salad

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This spice-rubbed steak and quinoa salad is fast, fresh and fabulous.

The ingredient of Spice Rubbed Steak With Carrot And Quinoa Salad

• 4 carrots peeled cut into 1cm thick wedges
• 1 red onion cut into 2cm thick wedges
• 80ml 1 3 cup honey
• 2 cloves garlic finely chopped
• 2 teaspoons chilli flakes
• 2 1 2 tablespoons ground cumin
• 60ml 1 4 cup olive oil
• 70g 1 3 cup white quinoa see note
• 2 teaspoons black peppercorns
• 1 tablespoon salt flakes
• 4 x 250g beef porterhouse steaks trimmed at room temperature
• 100g baby rocket leaves
• 1 bunch coriander leaves picked
• 40g 1 4 cup pine nuts roasted plus extra to serve
• 1 lemon zested juiced

The Instruction of spice rubbed steak with carrot and quinoa salad

• preheat oven to 200c fan forced line a large oven tray with foil combine carrots onion honey garlic 1 teaspoon chilli 2 teaspoons cumin and 2 tablespoons olive oil in a bowl season with salt and freshly ground black pepper and toss to combine spread in a single layer on oven tray bake for 20 minutes tossing halfway or until carrots are tender
• meanwhile bring 160ml water to the boil in a small saucepan over high heat add quinoa and bring to a simmer reduce heat to low cover with a lid and cook for 10 minutes or until water is absorbed and quinoa is tender remove from heat and stand covered for a further 5 minutes set aside
• meanwhile process peppercorns salt flakes remaining 1 teaspoon chilli and remaining 2 tablespoons ground cumin in a food processor to a rough powder alternatively use a mortar and pestle rub half the spice mix all over steaks
• heat remaining 1 tablespoon oil in a large frying pan over mediumu2013high heat add steaks and cook for 3 minutes turn and cook for a further 2 minutes for mediumu2013rare or until cooked to your liking remove from heat loosely cover with foil and rest for 5 minutes
• in a large bowl combine carrot mixture quinoa baby rocket leaves coriander leaves pine nuts and lemon zest and juice gently toss to combine
• place carrot and quinoa salad on a large platter thinly slice steaks on the diagonal and place over salad scatter with extra pine nuts and spice mixture to serve

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