Spring Steak Bowl

A vibrant bowl featuring hanger steak and quinoa paired with fresh farmers market veggies, topped with a herby scallion sauce and goat cheese.

By @kalememaybe

Original recipe source

Cook time: 35 minutes

Servings: 2

Ingredients

• 1.5 cups quinoa cooked
• 2 cups butter lettuce ripped into smaller pieces
• 12 ounces hanger steak allow to reach room temperature before cooking
• 2 tbsp avocado oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1.5 cups snap peas
• 3 radishes
• 1 tbsp olive oil
• 1 lemon juice and zest
• 0.25 tsp salt
• 1 cup grape tomatoes
• 0.5 tsp sumac
• 1.5 tbsp hemp seeds
• 0.25 cup olive oil
• 4 stalks scallions chopped
• 2 cloves garlic minced
• 2 tbsp cilantro chopped
• 2 tbsp basil chopped
• 2 tbsp red wine vinegar
• 0.5 cup goat cheese crumbled

Instructions

1. Cook quinoa according to package instructions and set aside.
2. Rip butter lettuce into smaller pieces and set aside.
3. Heat avocado oil in a pan over high heat. Season hanger steak with salt and pepper, then sear for 4-5 minutes on each side.
4. Let steak rest for 5-10 minutes, then slice against the grain.
5. Cut snap peas in half at a bias and thinly slice radishes. Toss with olive oil, lemon juice, zest, and a pinch of salt.
6. Halve grape tomatoes and toss with sumac and hemp seeds.
7. To make the scallion herb sauce, heat olive oil to medium heat. Pour over chopped scallions and minced garlic. Let sit for 5-10 minutes then mix in chopped cilantro, basil, and red wine vinegar.
8. Assemble the bowl with quinoa, butter lettuce, sliced steak, snap pea radish salad, sumac tomatoes, and top with scallion herb sauce and goat cheese.