Cook This Tonight:
Seared Steak and
Quinoa Bowls

We’re excited to introduce you to our newest recipe series: Cook this Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

Seared Steak and Quinoa Bowls may sound simple, but this dish is lick-the-plate good, thanks to the creamy, tangy, sweet Dijon and Champagne vinegar-based dressing. Add this to your weeknight rotation for an easy dinner that’s sure to please the crowd.

Seared Steak and Quinoa Bowls

(Serves 4)

2 scallions, divided
1 cup quinoa
12 ounces carrots
6 ounces red radishes
1 clove garlic
8 ounces sugar snap peas
4 steaks
2 tablespoons Champagne vinegar
4 tablespoons sour cream
5 teaspoons honey
2 teaspoons Dijon mustard
olive oil
kosher salt
black pepper

Want to get a helper in on the fun? They can toss the vegetables in Step 3, whisk the dressing in Step 5, then drizzle the dressing over the finished bowls in Step 6.

1. Preheat oven to 450°F. Rinse all produce. Trim and discard scallion roots; thinly slice, keeping whites and light greens separate from dark greens. In a medium pot, combine quinoa, scallion whites and light greens, 1¾ cups water, and ½ teaspoon salt. Bring to a boil over high heat; reduce to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, 15 minutes. Remove pot from heat; let stand, still covered.

2. While quinoa cooks, cut carrots crosswise on a diagonal into ½-inch slices. Halve radishes lengthwise, then thinly slice crosswise into half-moons. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.

3. On a baking sheet, toss snap peas and carrots with 1½ tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 10–12 minutes.

4. While vegetables roast, pat steaks dry with paper towel and season all over with 1 teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear, working in batches and adding oil as needed, until browned and medium rare, 4–6 minutes per side. Transfer steaks to a plate and set aside to rest.

5. While steaks sear, in a small bowl, stir together Champagne vinegar, sour cream, honey, Dijon, garlic paste, 3 tablespoons olive oil, ½ teaspoon salt, and pepper as desired to combine. In a medium bowl, toss together radishes, 1 tablespoon olive oil, and ¼ teaspoon salt to coat.

6. Cut rested steaks against the grain into ¼-inch slices. Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel. Add half of honey-Dijon dressing to pot with quinoa, stir to coat, and divide among serving bowls. Top with roasted vegetables, radishes, and sliced steak. Drizzle over remaining honey-Dijon dressing and garnish with scallion dark greens

Did you know Plated also offers dessert? Try it today!

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