Grilled Lean Beef Steak with Roasted Brussels Sprouts and Quinoa

Ingredients

• Lean beef sirloin steak 5 oz
• Brussels sprouts 1 cup
• Cooked quinoa 0.5 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the Brussels sprouts. Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts under cold water, then trim the stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and develop a nice caramelized surface.
2. Roast the Brussels sprouts. Place the halved Brussels sprouts on a baking sheet. Drizzle with half a tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly. Spread them out in a single layer and roast in the preheated oven for about 20 minutes, turning halfway through, until they are tender and golden brown.
   Tip: Roasting at a high temperature helps bring out the natural sweetness and crispiness.
3. Prepare the quinoa. If you don’t have cooked quinoa ready, rinse 0.25 cup of dry quinoa under cold water. Cook it according to package instructions (usually 1 part quinoa to 2 parts water, simmered for 15 minutes). Once cooked, fluff with a fork and set aside. For this recipe, use 0.5 cup of cooked quinoa.
   Tip: Cooking quinoa in vegetable or chicken broth adds extra flavor.
4. Prepare the steak. Take the 5 oz lean beef sirloin steak out of the refrigerator and let it sit at room temperature for about 10 minutes. This helps it cook more evenly. Pat the steak dry with paper towels. Season both sides with salt and black pepper.
   Tip: Drying the steak surface helps achieve a better sear.
5. Grill the steak. Heat a grill pan or outdoor grill over medium-high heat. Brush the steak lightly with the remaining half tablespoon of olive oil. Place the steak on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer it more cooked. Use tongs to flip the steak once. Avoid pressing down on the steak to keep it juicy.
   Tip: Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare.
6. Rest the steak. Remove the steak from the grill and place it on a plate. Cover loosely with foil and let it rest for 5 minutes. This allows the juices to redistribute for a tender, juicy steak.
   Tip: Resting is key to avoid dry steak.
7. Plate and serve. Place the cooked quinoa on your plate, add the roasted Brussels sprouts beside it, and slice the rested steak against the grain. Arrange the steak slices on the plate and serve immediately.
   Tip: Slicing against the grain makes the steak easier to chew.

Pro tips

• For extra flavor, marinate the steak in a mixture of garlic, lemon juice, and herbs for 30 minutes before cooking.
• If you don’t have a grill pan, a heavy skillet or cast iron pan works well for cooking the steak.