Grilled Sirloin With Horseradish Chimichurri And Qu

Name: Grilled Sirloin With Horseradish Chimichurri And Quinoa Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 4 garlic cloves, 2 while and 2 minced; 2 cups stemmed fresh parsley, packed; 1 cup chives, packed; 1 tablespoon fresh horseradish or 1/2 teaspoon red pepper flakes; Salt to taste; Freshly ground black pepper, to taste; 2 shallots, halved and sliced; 1 celery stalk, trimmed and diced; 1/2 red bell pepper, diced; 1 carrot, shredded; 1 cup quinoa, rinsed; 2 cups low-sodium vegetable stock; 2 tablespoons fresh chives, chopped; 1 1/4 pounds sirloin steak; 1 teaspoon ground cumin

Servings: persons

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
4 garlic cloves, 2 while and 2 minced
2 cups stemmed fresh parsley, packed
1 cup chives, packed
1 tablespoon fresh horseradish or 1/2 teaspoon red pepper flakes
Salt to taste
Freshly ground black pepper, to taste
2 shallots, halved and sliced
1 celery stalk, trimmed and diced
1/2 red bell pepper, diced
1 carrot, shredded
1 cup quinoa, rinsed
2 cups low-sodium vegetable stock
2 tablespoons fresh chives, chopped
1 1/4 pounds sirloin steak
1 teaspoon ground cumin

1
1. Combine 1 tablespoon of the oil and 1 tablespoon of the vinegar and the lemon juice, whole garlic cloves, parsely, chives and horseradish or red pepper flakes in a food processor. Pulse to combine; season with salt and black peper to taste. Set aside.
2
2. In a medium saucepan over medium-high heat, add 1 tablespoon of the olive oil and the minced garlic, shallots, celery, bell pepper and carrot; cook 3 to 4 minutes Add the quinoa and cook 2 minutes, stirring constantly. Add the vegetable stock and bring to a boil. Reduced heat to low; cover and simmer 12 to 15 minutes or until water is absorbed Mix in the chives and season with salt and black pepper to taste.
3
3. Heath a grill pan over medium heat. Drizzle the steaks with remaining olive oil. Season both sides with the cumin and saldt and black peper to taste. Cook steaks 5 minutes per side for medium rare. Remove from heat and let rest 10 minutes. Remove fat from edges and thinly slice steak against the grain.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 4 garlic cloves, 2 while and 2 minced, and more.

Yes, Grilled Sirloin With Horseradish Chimichurri And Quinoa Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Sirloin With Horseradish Chimichurri And Quinoa Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions