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quinoa mushroom garlic steak

Quinoa Mushroom Garlic Steak Bake

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Medium saucepan
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Mixing bowl
  • 1 Whisk
  • 1 aluminum foil sheet
  • 1 Tongs

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups beef broth low sodium
  • 1 1/2 pounds flank steak trimmed
  • 8 ounces cremini mushrooms sliced
  • 1 small yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon kosher salt divided
  • 2 tablespoons olive oil divided
  • 1 tablespoon unsalted butter
  • 1/4 cup dry white wine optional
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Preheat the oven to 375°F and lightly oil a 9x13-inch baking dish.
  • Rinse the quinoa under cold water, drain well, and spread it evenly in the baking dish.
  • Warm the beef broth in a saucepan until hot but not boiling.
  • Season the steak on both sides with 0.75 teaspoon kosher salt, black pepper, smoked paprika, and oregano.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  • Sear the steak 2–3 minutes per side to develop a brown crust, then transfer to a cutting board to rest.
  • Reduce heat to medium, add the remaining 1 tablespoon olive oil and butter, and cook the onions for 2 minutes until translucent.
  • Add the mushrooms and cook 4–5 minutes until they release moisture and begin to brown.
  • Stir in the garlic and thyme for 30 seconds until fragrant.
  • Deglaze the skillet with white wine (if using), scraping up browned bits, and simmer 1 minute to reduce slightly.
  • Pour the mushroom-onion mixture evenly over the quinoa in the baking dish.
  • Pour the hot beef broth over everything, then gently stir to distribute.
  • Slice the rested steak against the grain into 1/2-inch strips and nestle the pieces on top of the quinoa mixture.
  • Cover the dish tightly with foil and bake for 25 minutes.
  • Remove the foil, sprinkle Parmesan evenly, and bake uncovered for 10–12 minutes until the quinoa is tender and liquid is absorbed.
  • Remove from the oven, tent loosely with foil, and rest 10 minutes.
  • Garnish with chopped parsley, taste, and adjust salt if needed before serving.

Notes

Rinsing quinoa removes bitterness, and warming the broth helps it start cooking evenly in the oven. Searing the steak first locks in juices and adds fond for flavor; avoid overcooking by keeping sear time short since it finishes in the oven. If you prefer medium-rare steak, sear more aggressively and lay slices on top during the final uncovered bake only. Cremini or baby bella mushrooms hold texture best, but button mushrooms work too. Keep the baking dish covered for the first bake to steam the quinoa; if liquid remains after the uncovered bake, rest a few extra minutes as quinoa continues absorbing. Substitute chicken or vegetable broth if desired, and swap Parmesan with Gruyère for a richer finish. Leftovers reheat well with a splash of broth, and the dish can be prepped ahead up to step 12 and refrigerated, adding 5–10 minutes to bake time.
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