Prep 20 minutes (plus 1 hour refrigeration)
Cook 20 minutes
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons brown sugar
1 teaspoon ground coriander
1 teaspoon fresh thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
800g beef rump steak
3/4 cup white quinoa, rinsed, drained
2 tablespoons extra virgin olive oil
1 cup shredded red cabbage
1 cup shredded iceberg lettuce
2 long red chillies, seeded, cut into thin matchsticks
1 cup fresh coriander leaves
2 green onions, thinly sliced
3/4 cup bean sprouts, trimmed
1/4 cup lemon juice
Pinch of caster sugar
1. Combine paprika, cumin, brown sugar, ground coriander, thyme, garlic powder and onion powder in a small bowl. Place steak in a shallow glass or ceramic bowl. Rub spice mixture all over steak. Cover. Refrigerate for 1 hour to allow flavours to develop.
2. Place quinoa and 1 cup water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 to 12 minutes or until liquid is absorbed and quinoa is tender. Refresh under cold water. Drain well.
3. Heat a chargrill pan or large frying pan over medium-high heat. Drizzle steak with half of the oil. Season with salt and pepper. Cook for 2 to 3 minutes each side, for medium, or until cooked to your liking. Set aside for 5 minutes to rest.
4. Meanwhile, toss quinoa, cabbage, lettuce, chilli, fresh coriander, green onion and bean sprouts in a bowl. Whisk lemon juice with remaining oil and caster sugar. Drizzle over salad. Toss to combine.
5. Slice steak. Arrange steak on salad. Serve.
Tools of the Trade
When you’ve got multiple pots and pans on-the-go, you’ll feel so confident using the AEG 900mm Flexibridge Hob-to-Hood Induction Cooktop – available from Harvey Norman.