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Sweet Chilli Denver Steaks with Quinoa Salad
Spice up your life with juicy British beef steaks – dressed in a homemade sweet chilli and garlic marinade. For the base? A vibrant quinoa salad, with crunchy carrots, sugar snap peas and spinach. Sprinkle with sesame seeds to finish.
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 80g quinoa (Quinoa 100%)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp black sesame seeds (Sesame)
- 1 chilli
- 2 Denver steaks
- 80g sugar snap peas
- 2 carrot
- 3 garlic clove
- 4cm fresh ginger
- 25g honey
- 20g baby spinach
Nutritional Information
Calories: 534
Protein: 46g
Carbs: 52g
Fat: 16g
Ingredients
- 80g quinoa (use half) (quinoa (100%))
- 4cm fresh ginger (use half)
- 2 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 20g baby spinach (use half)
- 1 chilli (use half)
- 2 carrot
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 3 garlic clove
- 25g honey (use half)
- 1 Denver steak
- 80g sugar snap peas (use half)
- 2 tbsp rice wine vinegar (use half)
Nutritional Information
Calories: 575
Protein: 46g
Carbs: 63g
Fat: 17g
Sweet Chilli Denver Steaks with Quinoa Salad
Spice up your life with juicy British beef steaks – dressed in a homemade sweet chilli and garlic marinade. For the base? A vibrant quinoa salad, with crunchy carrots, sugar snap peas and spinach. Sprinkle with sesame seeds to finish.
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Cooking Instructions
- Heat a large saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked.
- Make the dressing; finely chop or crush the garlic and ginger. Finely dice the chilli (remove the seeds for less heat). In a small bowl mix the garlic, ginger, chilli, vinegar, 2 tbsp water, honey and half of the sesame seeds. Coarsely grate the carrots. Rinse the spinach.
- Heat a medium frying pan with 2 tsp oil on medium-high heat. Season the steaks with sea salt and black pepper. Once the pan is hot, add the steaks and cook until golden brown (as a guide: 2-3 mins on each side for medium rare or 4-5 mins on each side for well done). In the last minute of cooking, pour the sesame dressing over the steaks. Quickly seal the edges of the steak, then remove from the heat and leave to rest. Slice against the grain before serving.
- In the final 3 mins of simmering the quinoa, add the sugar snap peas. Once cooked, drain together, return to the pan and add the carrot, spinach and tamari. Season with sea salt and black pepper.
- Serve on plates, topped with the sliced steak. Drizzle over the hot chili dressing from the pan and remaining sesame seeds.
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