Spiced Sirloin with Quinoa, Sweet Pepper, Tomato, & Herb Salad

Directions

1. Season the steak: mix the spices, pat the steak dry, rub both sides with the blend, and set aside.
2. Rinse quinoa and combine with water in a small saucepan; bring to a boil, then lower the heat and simmer, covered, for 15 minutes. Remove from heat and let it rest, still covered, for 5 minutes.
3. Wash and dry all produce before chopping or slicing.
4. Make the dressing by peeling and mincing shallot and garlic, grating lemon zest, and juicing the lemon. Whisk in olive oil, salt, and pepper.
5. Add halved tomatoes to the dressing and toss gently to coat.
6. Preheat a grill pan or skillet over medium-high heat.
7. Add diced yellow pepper to the dressed tomatoes and toss to combine with the dressing.
8. When the pan is hot, add a drizzle of oil and swirl to coat; cook the steak to your preferred doneness, about 3–4 minutes per side for medium, then rest for 5 minutes.
9. Strip parsley leaves from stems, mince, and fold into the vegetables.
10. Fluff the cooked quinoa and add to the bowl with the vegetables and dressing; toss to combine.
11. Just before serving, slice the steak into thin strips and divide over the quinoa-salad plates.