A healthy spin on a classic comfort food dish, we’ve replaced mashed potatoes with creamy, protein-packed quinoa. Ricotta cheese adds richness to the grain without adding the extra fat butter and cream have. Crispy, sweet Brussels sprouts add the perfect compliment to the rich steak and cheesy quinoa.
Skirt Steak with Maple Brussels Sprouts and Creamy Quinoa
- 1 pound Brussels sprouts, trimmed and quartered
- 2 tablespoons maple syrup
- 1 small onion, diced
- ½ cup quinoa
- 1 teaspoon chicken base, mixed with 1 c water
- ¼ cup part skim ricotta cheese
- ½ pound skirt steak
- 1 teaspoon kosher salt
- 3 tablespoons olive oil, divided
- ¼ teaspoon pepper
1. Roast the Brussels Sprouts
Heat oven to 400°F, and set a rack in the middle of oven. Line a baking sheet with aluminum foil. Add brussels sprouts and toss with ¼ teaspoon salt and, 1 tablespoon olive oil and maple syrup. Roast in oven for about 20 minutes, stirring brussels sprouts every 5 to 7 minutes so they do not burn.
2. Cook the Quinoa
While the brussel sprouts are roasting, heat 1 tablespoon olive oil in a medium saucepan on medium heat. Add onions and sauté until they become translucent, about 3 to 4 minutes. Add quinoa and stir for 1 minute. Add chicken base (mixed with water) and bring to a simmer. Cover and cook until all liquid has evaporated, 12 to 15 minutes. Remove from heat and add ricotta cheese and ¼ teaspoon salt. Stir to combine until cheese has melted and quinoa is creamy.
3. Sear the Steak
Season steak with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon olive oil in a large sauté pan on high heat. Add steak to hot pan and sear, cooking for about 2-3 minutes on each side. Remove steak and allow to rest for 5 minutes. The internal temperature of the steak should rise to 145 °F as it rests, medium rare.