12 - 16ozSteak - I used a ‘top round’ cut; leanflavorful and not too expensive
1cupQuinoa
2cupsBeef brothI use 2 bullion cubes instead
3tablespoonsOlive oil
1tablespoonButter
1poundCremini mushroomsthinly sliced
5clovesGarlicminced
8ozFresh ArugulaOr mix of Arugula & Baby Spinach
Salt and freshly ground black pepperto taste
Adobo seasoningoptional
Grated Parmesan to tasteoptional
Instructions
Preheat your oven to 350 degrees fahrenheit
Slice the mushrooms and remove the stems. Mince garlic and rough chop the arugula & set aside. Dissolve 2 bullion cubes in 2 cups hot water, or set aside 2 cups of beef broth
Take out your steak, pat it dry and season with salt, pepper & adobo (see our ‘The Perfect Steak’ post for details on getting that ideal sear)
In a saute pan heat one tablespoon of butter and one tablespoon of olive oil. Once the mixture starts to get bubbly place your steak in the hot pan and allow it to sear on each side for 4 to 5 minutes each. You’re looking for a nice, crisp, golden brown color.
Transfer your steak to the oven in an oven safe pan, but don’t clean the pan you cooked your steak in, you’ll be cooking the mushrooms and quinoa in it.
Let your steak continue to cook in the oven until it reaches your desired level of doneness. I prefer my steak medium rare. For a 12-16oz steak this will be about 10 to 15 minutes, but it’s best to check doneness using a meat thermometer using the below guidelines: Rare: 120 to 125 degrees F Medium Rare: 130 to 135 degrees FMedium: 140 to 145 degrees FMedium Well: 150 to 155 degrees FWell Done: 160 degrees F and above
In your original saute pan add another tablespoon of olive oil and toss in the garlic. When the garlic is fragrant add in the mushrooms and let them saute. After a few minutes add in a few tablespoons of water to ‘deglaze’ the pan.
Let the mushrooms cook until the are still firm but tender and transfer to a bowl leaving the liquid in the pan.
Add your two cups of broth to the saute pan along with the quinoa. Bring the quinoa to a boil over medium to high heat. Reduce the heat to low and cover and then simmer 15-20 minutes or until quinoa is tender and most of the liquid in the pan has been absorbed.
Once your steak has reached the desired temperature remove it from the oven and let it rest at least another 5 to 10 minutes. You want to let the meat rest as it will lose less juice when its cut and it will be juicier and tastier when you eat it.
Fluff the finished quinoa with a fork and then add the mushrooms back to the pan with the chopped arugula.
Allow the quinoa, mushrooms and arugula flavors to mix and the arugula to wilt and lightly cook then remove from the stove.
Slice your steak and serve! Add some parmesan on top for some extra flavor if desired.