- 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
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.
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.
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.
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.
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.