This hearty bowl celebrates quality local produce, pairing beautifully marbled ribeye from Essington Butchery with wholesome quinoa and seasonal vegetables. Simple to prepare and packed with goodness, it’s a comforting meal that doesn’t compromise on flavour or nutrition.
Ingredients
Serves 2
- 2 Ribeye steaks from Essington Butchery (approx. 200g each)
- 1 cup quinoa
- 1 cup broccoli florets, or other seasonal greens
- 1 red pepper, sliced
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- Optional: a few sprigs of fresh rosemary or thyme
Method
Prep the Pork.
Rinse the quinoa thoroughly, then cook according to the packet instructions until tender and fluffy. Set aside.
Season the ribeye steaks generously with salt, pepper and fresh herbs. Heat a heavy frying pan or grill until hot and cook the steaks for 3–4 minutes on each side for medium-rare, or to your liking. Remove from the heat and allow to rest.
Toss the broccoli and red pepper with olive oil and a pinch of salt. Spread out on a roasting tray and cook in a preheated oven at 200°C for around 15 minutes, until tender and lightly caramelised.
Slice the rested steak and serve over the quinoa, topping with the roasted vegetables and any resting juices from the meat.
Why we love it.
Ribeye steak provides around 25–30g of protein per steak, and when combined with the plant-based protein found in quinoa, this dish becomes a hearty, nutrient-packed meal that’s both satisfying and nourishing.
Serve with a drizzle of extra virgin olive oil or a squeeze of lemon to lift the flavours, and enjoy while everything is warm and fresh.