Saturday, November 2, 2013

Skirt Steak with Creamy Quinoa and Maple Brussels Sprouts

Brussels Sprouts were never a favorite vegetable of Jim, until I made him these with bacon. Mmmm... everything is better with Bacon. But is it? This Plated dinner with maple brussels sprouts were both simple and delicious... and you know what else? They lacked bacon and were MUCH healthier than what I usually prepare.
This is what came in my Plated box for the Skirt Steak with Creamy Quinoa and Maple Brussels Sprouts.
1 pound Brussels sprouts
1 Tablespoon maple syrup
1/3 cup quinoa
1/2 yellow onion
1 packet butter
1/4 teaspoon chicken base
10 ounces skirt steak
1/4 cup ricotta
Because I didn't cook this dinner until five days after receiving my Plated shipment, the ricotta wasn't as fresh so I replaced it with cottage cheese in this recipe.
The first step is to preheat the oven to 400 degrees. Wash the brussels sprouts, trim roots, and cut into quarters through roots. Place on a baking sheet and drizzle over maple syrup, 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 onion and mince. Heat 1/2 tablespoon 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. Toasting grains before adding liquid will lend a nutty flavor to your dish.

In a measuring cup, whisk together chicken base with 1/2 cup water. Add chicken base to mixture 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.

Rinse steak and pat dry 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.

To finish the quinoa, add ricotta (or cottage cheese in my case) and stir to combine. Taste and add salt and pepper as needed.

Divide the roasted maple brussels sprouts and creamy quinoa evenly between 2 plates. Serve immediately alongside steak.

This dinner for two took me about 30 minutes to prepare and is 720 calories per serving. If you want to check and see if Plated is delivering to your area, click through here for a zip code check.

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