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How to make Spice rubbed steak with carrot and quinoa salad

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 Heat remaining 1 tablespoon oil in a large frying pan over medium–high heat. Add steaks and cook for 3 minutes. Turn and cook for a further 2 minutes for medium–rare or until cooked to your liking. Remove from heat, loosely cover with foil and rest for 5 minutes.
  • Step 5 In a large bowl, combine carrot mixture, quinoa, baby rocket leaves, coriander leaves, pine nuts and lemon zest and juice. Gently toss to combine.
  • Step 6 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.