Skirt Steak with Creamy Quinoa and Honey Roasted Brussels Sprouts

Forerunners to the modern Brussels sprout were likely cultivated in ancient Rome. However, the Brussels sprout as we known it was likely developed in about the 13th century in what is modern day Belgium. For this recipe you will roast them and serve with a side of creamy organic quinoa. Enjoy!

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Skirt-Steak-with-Creamy-Quinoa Ingredients


  • 450 Grams Brussels sprouts
  • 1 Tablespoons Honey
  • 0.33 Cups White Quinoa
  • 0.5 Brown Onion
  • 0.5 Teaspoons Butter (pantry)
  • 1 30 Gram Pack Concentrated Chicken Stock
  • 2 Skirt Steak
  • 0.25 Cups Ricotta
  • About 720 Calories Per Serving
  • Makes 2 Servings


Roast Brussels Sprouts:


Roast Brussels Sprouts:

Preheat oven to 205°C. Wash Brussels sprouts, trim roots, and cut into quarters through roots. Place on a foil-lined baking tray and drizzle over honey, 1 tablespoon olive oil, salt, and pepper. Toss to coat, and spread in an even layer. Roast until golden brown, about 20 minutes, turning halfway through.

Toast Quinoa:


Toast Quinoa:

Meanwhile, rinse quinoa under cold water using a fine mesh strainer. Peel and mince onion. Heat ½ teaspoon butter in a medium pan over medium heat. When butter is foamy, add minced onion and stir to coat. Cook until soft and translucent, about 3-5 minutes. Add quinoa and stir to coat. Toast for 1 minute, allowing any excess liquid to evaporate.

Cook Quinoa:


Cook Quinoa:

In a medium bowl, whisk together concentrated chicken stock with ½ cup water. Add chicken stock to quinoa in pan and bring to a simmer. Cover, reduce heat to low, and cook until all liquid has evaporated, about 8-10 minutes. Remove pan from heat and set aside, still covered.

Sear Steak:


Sear Steak:

Pat dry steak with paper towel. Season on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large pan over high heat. When oil is just smoking, add steak and sear until browned on outside and medium-rare, 4-5 minutes per side. Remove from pan and set aside to rest for 5 minutes.

Finish Quinoa:


Finish Quinoa:

Transfer quinoa to a large bowl and fluff with a fork. Add ricotta and stir to combine. Taste and add salt and pepper as needed.



You Plate It:

Divide Brussels sprouts and quinoa evenly between plates. Serve alongside steak. Enjoy! Vince the butchers tip: slice the steak against the grain into strips.


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