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Rate this recipe by McCormick
Spiced Steak with Carrot & Quinoa
4 carrots peeled and cut into thick wedges
11 red onion, cut into wedges
1/3 cup honey
McCormick Garlic Powder
McCormick Chilli Flakes
4 x 200 g beef steaks
1/2 cup cooked quinoa, cold
100 g baby rocket & spinach leaves
1/4 cup pine nuts
McCormick Coriander Leaves
McCormick Adjustable Grinder Sea Salt
McCormick Adjustable Grinder Black Peppercorns
1 tbsp oil
Preheat oven to 180°C.
Combine carrots, onion, honey, McCormick Garlic and Chilli on a greaseproof paper lined baking tray and cook for 15 minutes or until carrots are tender. Allow to cool.
Rub the steaks with McCormick Coriander Leaves, Salt, Pepper and Fenugreek. Heat oil in a large frypan and cook steaks 3 minutes each side. Remove and rest for 10 minutes then slice.
In a large bowl toss together the carrots mixture, steaks, quinoa, spinach & rocket leaves, pine nuts and then serve.
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