Garlic Butter Quinoa Steak Bowl
Equipment
- 1 medium saucepan with lid
- 1 Fine mesh strainer
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Small bowl
- 1 Wooden spoon
- 1 Tongs
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 1 cup quinoa rinsed
- 2 cup low-sodium chicken broth
- 1 1/4 pound sirloin steak 1-inch thick
- 1 1/2 teaspoon kosher salt divided
- 3/4 teaspoon black pepper divided
- 2 tablespoon olive oil divided
- 4 tablespoon unsalted butter softened
- 4 clove garlic minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes
- 2 cup broccoli florets bite-sized
- 1 red bell pepper thinly sliced
- 1 small red onion thinly sliced
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh chives chopped
- 1 teaspoon lemon zest
- 1/2 cup grated Parmesan optional
Instructions
- Rinse the quinoa in a fine-mesh strainer until the water runs clear.
- Combine quinoa and chicken broth in a saucepan, bring to a boil, reduce to low, cover, and simmer until fluffy and liquid is absorbed, 15 minutes; keep covered off heat.
- Pat the steak dry and season both sides with 1 teaspoon salt and 0.5 teaspoon black pepper.
- In a small bowl, mash together butter, minced garlic, lemon juice, red pepper flakes, parsley, chives, and lemon zest to make garlic butter.
- Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering.
- Sear the steak 3–4 minutes per side for medium-rare (or to desired doneness), then transfer to a board to rest 5 minutes.
- In the same skillet, add remaining 1 tablespoon olive oil and sauté broccoli, bell pepper, and red onion with remaining 0.5 teaspoon salt and 0.25 teaspoon pepper until crisp-tender, 5–6 minutes.
- Fluff quinoa with a fork and stir in half of the garlic butter until glossy.
- Slice the rested steak against the grain into thin strips.
- Divide quinoa among four bowls, top with sautéed vegetables and sliced steak, and dollop or drizzle remaining garlic butter over the steak.
- Sprinkle with Parmesan if using and serve immediately.
Notes
For best texture, rinse quinoa well to remove bitterness and let it steam covered for 5 minutes after cooking. Bring steak to room temperature for 20–30 minutes before searing for even cooking, and make sure the pan is very hot to develop a good crust without overcooking the interior. Adjust doneness by searing 1–2 minutes more per side for medium or reduce by 1 minute for rare, and use an instant-read thermometer (125°F rare, 130–135°F medium-rare, 140°F medium). Swap chicken broth for vegetable broth to keep it pescatarian-friendly if using alternative proteins, and vary vegetables with asparagus, zucchini, or spinach. The garlic butter can be made ahead and refrigerated up to 5 days or frozen in portions; toss some through the vegetables for extra richness.
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