Take your lentils from enjoyable to a standout savoury feature on your dinner plate, Chef! Pan-fried with bell pepper and tossed with quinoa, fresh greens & tangy tomato, this forms the foundation for NOMU Italian Rub-spiced steak sirloin, seared to perfection. Finish this impressive dish with a flourish of Pesto Princess Coriander & Chilli Pesto infused into creamy mayo to make for a delicious drizzle.
Pesto Quinoa & Beef Sirloin
Pesto Quinoa & Beef Sirloin
with crispy lentils
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef Sirloin
- Bell Pepper
- Bell Peppers
- Creamy Pesto
- Green Leaves
- NOMU Italian Rub
- Quinoa
- Tinned Lentils
- Tomato
- Tomatoes
- Vegetable Stock
From your kitchen:
- Seasoning (salt & pepper)
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
KEEN ON Quinoa
Place the Quinoa and stock in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LENTILS & LEKKER VEG
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the lentils and pepper until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan, season and toss through the Quinoa along with the green leaves and the tomato.
NOMU RUB-SPICED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SET THE TABLE
Bowl up the loaded Quinoa and top with the beef slices. Dollop over the creamy pesto. Enjoy!
KEEN ON Quinoa
Place the Quinoa and stock in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LENTILS & LEKKER VEG
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the lentils and pepper until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan, season and toss through the Quinoa along with the green leaves and the tomato.
NOMU RUB-SPICED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SET THE TABLE
Bowl up the loaded Quinoa and top with the beef slices. Dollop over the creamy pesto. Enjoy!
KEEN ON Quinoa
Place the Quinoa and stock in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LENTILS & LEKKER VEG
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the lentils and pepper until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan, season and toss through the Quinoa along with the green leaves and the tomato.
NOMU RUB-SPICED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SET THE TABLE
Bowl up the loaded Quinoa and top with the beef slices. Dollop over the creamy pesto. Enjoy!
KEEN ON Quinoa
Place the Quinoa and stock in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LENTILS & LEKKER VEG
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the lentils and pepper until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan, season and toss through the Quinoa along with the green leaves and the tomato.
NOMU RUB-SPICED STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SET THE TABLE
Bowl up the loaded Quinoa and top with the beef slices. Dollop over the creamy pesto. Enjoy!
Frequently Asked Questions
What is the preparation time for Pesto Quinoa & Beef Sirloin?
The preparation time for Pesto Quinoa & Beef Sirloin with crispy lentils is between 20 and 25 minutes.
What is the total time required to make Pesto Quinoa & Beef Sirloin with crispy lentils?
The total time required to make Pesto Quinoa & Beef Sirloin with crispy lentils is between 20 and 25 minutes.
How many servings does Pesto Quinoa & Beef Sirloin provide?
4 servings
What are the main ingredients in Pesto Quinoa & Beef Sirloin?
Beef Sirloin, Bell Pepper, Bell Peppers, Creamy Pesto, Green Leaves, NOMU Italian Rub, Quinoa, Tinned Lentils, Tomato, Tomatoes, Vegetable Stock
What is the nutritional information of Pesto Quinoa & Beef Sirloin?
Calories: 1009, Carbs: 97 grams, Fat: grams, Protein: 60.6 grams, Sugar: 17.2 grams, Salt: 1125 grams
How do I prepare Pesto Quinoa & Beef Sirloin?
SET THE TABLE: Bowl up the loaded quinoa and top with the beef slices. Dollop over the creamy pesto. Enjoy! NOMU RUB-SPICED STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. LENTILS & LEKKER VEG: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the lentils and pepper until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan, season and toss through the quinoa along with the green leaves and the tomato. KEEN ON QUINOA: Place the quinoa and stock in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
What should be prepared from my kitchen to make Pesto Quinoa & Beef Sirloin?
Beef Sirloin, Bell Pepper, Bell Peppers, Creamy Pesto, Green Leaves, NOMU Italian Rub, Quinoa, Tinned Lentils, Tomato, Tomatoes, Vegetable Stock
How many calories does Pesto Quinoa & Beef Sirloin have?
1009 calories
How much fat content does Pesto Quinoa & Beef Sirloin have?
grams
Woolies Products in this dish
