Seared steak with mediterranean vegetables and quinoa, with tender peppers, juicy steak and a garlic & yogurt sauce. Have I got your attention? This is a recipe I have been cooking for some time, it developed from a recipe I found in a cookery magazine and has changed a little bit over the last few years. It’s the type of meal I like to make for celebrations, like Valentine’s night I guess, but when I still want to have something a little on the healthy side.
We’ve been doing really well with our eat less meat mission, but now I am craving some red meat! Sorry my vegetarian friends, but I just need some meat! To be honest we only have red meat maybe once a month and steak is a treat for us. It seems to have become a bit of a Valentine’s tradition though, for us to have steak for dinner that night, not that we buy into the whole Valentine’s thing, I mean there will be cards etc but meals out, no thanks!
This recipe is great for dinner or lunch, it would make a lovely Valentine’s meal if you’re into that sort of thing! Just be wary of that garlic in the yogurt sauce, so maybe not a great choice for a first date dinner or early days couples, unless of course your date doesn’t mind the smell of garlic, and if thats the case well hang onto them, they are the best kind of people 😉
You can choose whichever cut of steak you like here, fillet steak works great too. This recipe would be really great on the bbq, if you are lucky enough to have that kind of weather right now! This recipe was inspired by and roughly adapted from a much loved recipe I found in Delicious Magazine, you can find it here.
- High in iron
- High in selenium
- Very high in vitamin B6
- Very high in vitamin B12
- High in vitamin C
- High in zinc
- High in protein
- Gluten free
- High in fiber
- ½ tbs fresh thyme leaves + 2 sprigs of thyme
- 4 tbs olive oil
- 1 clove of garlic, minced
- 3 heaped tbs greek yogurt
- Sea salt
- Freshly ground black pepper
- 400g sirloin steak
- 2 medium courgettes (300g) cut lengthways in to strips about 1cm thick
- 2 red peppers, cut lengthways into quarters
- 1 yellow pepper, cut lengthways into quarters
- 4 spring onions
- 100g quinoa (dry weight)
- Place the thyme leaves in a small bowl or a use a pestle and mortar, add the olive oil and then bruise the thyme leaves with the pestle or the back of a small spoon, so the oil turns a little green, but not into a paste. Season with sea salt and freshly ground black pepper.
- Add the garlic, a pinch of sea salt and some thyme leaves to the greek yogurt, mix well and set aside until you are ready to use it.
- Heat a large griddle pan over a high heat until it is smoking, then turn the heat down to medium. Start with the peppers and lightly brush each side with the oil and place on the pan, cook for about 7 minutes each side, place on a baking tray and keep them warm in a low heat oven.
- While the peppers are cooking, boil a saucepan of water and cook the quinoa.
- Then continue with the courgettes and finely the spring onions.
- When all the vegetables are cooked, brush each side of the steaks with the leftover thyme oil, cook your steak according to your taste, and let it rest for about 10 minutes.
- Plate up the quinoa and vegetables on a large serving dish, top with the steak and serve with the garlic & thyme yogurt.