By Blaire
Preheat your oven to 200°C (392°F).
Trim the ends of the Brussels sprouts and cut them in half. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
Place the Brussels sprouts in the oven and roast for about 20-25 minutes, or until they are crispy and golden brown, stirring halfway through the cooking time.
While the Brussels sprouts are roasting, rinse the quinoa under cold water. In a medium saucepan, add the quinoa with 200 ml of water and a pinch of salt. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan. Let the quinoa simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic cloves, minced, and sauté for about 1 minute or until fragrant.
Season the sirloin steak with salt and black pepper on both sides. Add the seasoned steak to the skillet with the garlic. Sear the steak for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preference.
Let the steak rest for about 5 minutes after cooking, then slice it against the grain for tenderness.
Serve the sliced steak alongside the roasted Brussels sprouts and fluffy quinoa.
How did this recipe turn out? Let others know!
to rate this recipe
This Dinner Main Course recipe is ready in 40 minutes and features Sirloin steak, Roasted Brussels sprouts, Quinoa and other delicious ingredients. Contains 700 calories total.
Preheat your oven to 200°C (392°F).
Trim the ends of the Brussels sprouts and cut them in half. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
Place the Brussels sprouts in the oven and roast for about 20-25 minutes, or until they are crispy and golden brown, stirring halfway through the cooking time.
While the Brussels sprouts are roasting, rinse the quinoa under cold water. In a medium saucepan, add the quinoa with 200 ml of water and a pinch of salt. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan. Let the quinoa simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic cloves, minced, and sauté for about 1 minute or until fragrant.
Season the sirloin steak with salt and black pepper on both sides. Add the seasoned steak to the skillet with the garlic. Sear the steak for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preference.
Let the steak rest for about 5 minutes after cooking, then slice it against the grain for tenderness.
Serve the sliced steak alongside the roasted Brussels sprouts and fluffy quinoa.
Calories per Serving: 700
Your Rating:
