Beef and Grain Salad

Great for weekend lunch.This salad with grains and beef is a meal on its own. Nutritionally balanced and satisfying warm one dish recipe.

Prep – 30 min. Cook – 20 min. Serves 4.

Ingredients

• 3 x 200g Quality Mark sirloin steaks (about 2cm thick)

Grain salad

• ½ cup white quinoa, very well rinsed

• ½ cup Israeli couscous

• 2 corn cobs, husks and silks removed

• 4 small zucchini, cut into thick ribbons

• 1-2 handfuls baby spinach leaves

Dressing

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 4 tablespoons olive oil

• 1 tablespoon sesame seeds, white or black, toasted

• ¼ cup picked mint leaves, finely shredded

• ¼ cup walnuts or pine nuts, toasted, optional

• Rocket aioli (see tips & tricks)

Method

Salad

Place rinsed quinoa in a small heavybased saucepan with 3/4 cup cold water. Cover and bring to the boil, then reduce heat and simmer quinoa until the liquid is absorbed, about 15 minutes.

Place Israeli couscous into a saucepan of boiling salted water, reduce heat and simmer for 10 minutes, until soft but still retains some bite. Drain and rinse under cold water. Set both aside.

Heat barbecue grill until hot. Rub corn cobs with a dash of oil and season. Place on the hot grill and cook for 15 minutes, turning regularly. Set aside to cool a little, then stand cob on one end and using a sharp knife cut down to remove kernels.

Brush barbecue grill with a dash of oil and place on zucchini. Cook until just tender. Season and set aside with corn kernels.

Dressing

Place all ingredients in a small screw-top jar, season and shake well.

Beef

Rub steaks with a little oil, season and place on a hot barbecue grill. Grill for 3-4 minutes on each side for medium-rare. Remove from grill, cover and set aside to rest.

Place cooked quinoa and Israeli couscous in a large bowl, and using a fork, stir through the corn kernels, zucchini and spinach leaves. Pour over dressing, toss gently and place on a serving plate.

Slice sirloin steak and place on top of the grain salad and sprinkle with the sesame seeds, shredded mint and nuts if using. Pass a bowl of rocket aioli (see tips & tricks).

 

Tips & Tricks

Rocket aioli

Place a handful of rocket leaves in a small food processor and process until roughly chopped. Add 1 small clove crushed garlic, 1 tablespoon lemon juice and 1 egg yolk and process until combined. Slowly drizzle in 1/2 cup olive oil through the feed tube until the aioli is creamy. Season and place in a small bowl, cover and refrigerate.