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chickpea quinoa crusted steak strips

Chickpea Quinoa Crusted Steak Strips

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine Fusion
Servings 4 servings

Equipment

  • 2 Mixing bowl
  • 1 Shallow dish
  • 1 Baking sheet
  • 1 Wire rack
  • 1 large skillet
  • 1 Tongs
  • 1 Whisk
  • 1 measuring cup
  • 1 Measuring spoon
  • 1 instant-read thermometer

Ingredients
  

  • 1 pound flank steak trimmed
  • 1 cup cooked quinoa cooled
  • 1/2 cup chickpea flour
  • 1/4 cup Parmesan cheese grated
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs beaten
  • 2 tablespoon Dijon mustard
  • 2 tablespoon milk
  • 3 tablespoon olive oil divided
  • 1 tablespoon fresh parsley chopped
  • 1 lemon cut into wedges

Instructions
 

  • Pat the flank steak dry and slice it against the grain into 1/2-inch wide strips.
  • In a shallow dish whisk eggs, Dijon mustard, milk, and 1 tablespoon olive oil until smooth.
  • In a mixing bowl combine cooked quinoa, chickpea flour, Parmesan, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
  • Dip steak strips into the egg mixture, letting excess drip, then press into the quinoa-chickpea mixture to coat on all sides.
  • Place coated strips on a wire rack set over a baking sheet and let rest 5 minutes to help the crust adhere.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  • Sear steak strips in batches 2 to 3 minutes per side until crust is golden and internal temperature reaches 130-135°F for medium-rare.
  • Transfer cooked strips to a clean wire rack and rest 5 minutes.
  • Sprinkle with chopped parsley and serve with lemon wedges.

Notes

For best results, use cooled, dry, separate grains of quinoa so the crust crisps instead of steaming; if your quinoa is freshly cooked, spread it on a tray to dry for 10 minutes or toast it briefly in a dry skillet to remove moisture. Cutting the steak against the grain keeps the strips tender, and an instant-read thermometer helps prevent overcooking—pull at 125°F for rare or 140°F for medium. Work in batches to avoid crowding the pan, add a touch more oil if the skillet looks dry, and keep finished strips on a rack so the underside stays crunchy. You can swap flank steak for skirt or sirloin, and add heat with a pinch of cayenne in the coating.
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