Stephen STOVETOP BBQ, Руководство пользователя

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1 lb skirt or sirloin steak,
3/4”-1” thick, excess fat trimmed
1 tsp cumin
1 tsp ground coriander
3/4 tsp sea salt
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1 whole lemon
1 cup quinoa, uncooked
1-1/2 cups water, boiling (to cook quinoa)
1 tsp plus 1 tbsp extra virgin olive oil
1/4 cup green olives, chopped
2 medium red bell peppers, cut into strips
Preheat grill on medium heat for 5 minutes.
Meanwhile, for the quinoa, combine cumin,
coriander, salt, turmeric, cinnamon and
pepper in a small bowl, and set aside. Grate
the zest from half the lemon, then juice
the whole lemon into a 1-1/2 cup measure
and add enough water to make 1-1/2 cups.
Heat in a small saucepan, add the lemon
zest, 1 tsp of the spice mixture, and 1 tsp
olive oil. Heat until boiling, covered, and add
in quinoa. Stir, reduce heat to low, and let
cook, covered, for 15 minutes.
For the steak, rub the remaining spice
mixture onto the steak along with 1 tbsp
olive oil. Grill 5 minutes per side, or to
desired doneness. Remove from grill
and allow to rest, tented with foil, for 6-8
minutes.
Meanwhile, place the bell pepper strips on
the grill for 5 minutes, rotating until grill
marks appear. Remove bell pepper strips
from grill, and chop into bite sized pieces.
Stir into prepared quinoa, along with the
chopped green olives.
Serve with additional lemon wedges for
garnish, if desired. Enjoy!
Moroccan Steak & Grilled Red Pepper Quinoa
RECIPES
Stephen’s Stovetop BBQ opens up a whole new world of culinary possibilities. These are
just a sampling of the amazing dishes you can prepare with your new cookware, right in the
comfort of your own kitchen.
Serves 4