Cooking Instructions

1. Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked then drain. Return to the pan and set aside.
2. Make the chimichurri; finely chop the parsley and chilli (remove the seeds for less heat). Finely chop or crush the garlic. Thinly slice the spring onions, keeping the white and green parts separate. Finely dice the tomatoes. Add a small handful of the tomatoes to the bowl, along with the parsley, chilli, garlic and spring onion greens. Mix in the vinegar, oregano and 2 tbsp olive oil, then season to taste with a pinch of sea salt.
3. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Season the steaks with sea salt. Once hot, add the steak to the pan and cook (as a guide: 5-6 mins per side for medium-rare, or 6-7 mins for well-done). Quickly seal the edges of the steak, then leave to rest.
4. Make the quinoa salad; drain the sweetcorn. Rinse and roughly chop the spinach. Add the sweetcorn, spinach, remaining tomatoes and spring onion whites to the cooked quinoa. Season with salt and pepper and mix well.
5. Pour any steak resting juices into the chimichurri sauce. Thinly slice the steaks against the grain, then serve with dollops of chimichurri and the quinoa salad alongside.