Steak with Sweetcorn & Quinoa Salad2018-07-31
- Servings : 4
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 10m
This salad is a wonderful idea for leftover steak.
- 1/2 tbsp ground cumin
- 1/2 tbsp dried oregano
- 1/4 tsp ground cayenne pepper
- 450g steak
- salt and freshly ground black pepper
- 60ml oil
- 300g sweet corn
- 200g quinoa, cooked
- 2 tbsps fresh parsley, roughly chopped
- 1/2 red onion, sliced
- 100g peas, blanched
- 1/2 cucumber, finely sliced
- 4 radishes, finely sliced
- 2 tbsps fresh lemon juice
Stir together the cumin, oregano, and cayenne pepper in a small bowl. Season steak with salt and pepper and rub with the spice mixture. Set aside.
In a pan, heat the oil over medium-high heat until lightly smoking. Add the steaks and cook, flipping every 1 minute, about 5 minutes total. Transfer steaks to a large plate, tent with foil, and let rest.
Meanwhile, combine the sweet corn, quinoa and parsley. Then combine the red onion, cucumber, peas and radishes.
Slice the steak into strips and serve with the corn and quinoa, and the pea and cucumber salad. Garnish with fresh parsley.