Recipe of the Week: Steak with Grilled Vegetables and Pesto Quinoa

Ingredients

Pesto Quinoa:

• 2 tbsp plain Greek yogurt

• 2 tbsp prepared pesto

• 2 cups cooked quinoa (made from 3/4 cup uncooked)

Steak and Vegetables:

• 2 cloves garlic, minced

• 2 tbsp balsamic vinegar

• 1 tsp orange zest

• 2 tbsp grainy Dijon mustard

• 1 tbsp maple syrup

• 1/4 cup canola oil

• 16 cherry tomatoes

• 1 red or orange sweet pepper, sliced

• 1 zucchini, sliced diagonally

• 1/2 small eggplant, sliced

• 4 beef tenderloin grilling steaks strip loin medallions, about 3/4-inch thick (4 oz each)

• 3/4 tsp salt, divided

• 3/4 tsp pepper, divided

Preparation

Creamy Pesto Quinoa: Whisk yogurt with pesto; drizzle over cooked quinoa and toss to coat. Set aside. Can be served warm, room temperature or chilled.

Steak and Vegetables: In small bowl, whisk garlic, vinegar, orange zest and juice, Dijon mustard and maple syrup. Slowly whisk in oil and use 1/3 of a cup of this dressing to toss with vegetables. Arrange vegetables in an even layer in a grill basket. Set aside remaining dressing.

Preheat grill to medium high; grease grates well. Grill vegetables in closed barbecue, tossing occasionally, for eight to 10 minutes or until tender-crisp. Transfer to platter and season with 1/4 tsp each salt and pepper; tent with foil. Meanwhile, season steaks with remaining salt and pepper; brush with reserved dressing and set aside.

Grill steak in closed barbecue, turning at least twice, for eight to 10 minutes or until an instant-read thermometer inserted sideways into steak reads 145 F (63 C) for medium rare. Transfer to cutting board and rest for five minutes before serving. Serve steaks with quinoa and vegetables.

Makes four servings, 601 calories each.

Preparation time: 10 minutes; total time: 30 minutes.

- Canadian Food Focus