This pan seared ribeye w/quinoa will give you shivers

Got 20 minutes of pure cooking time and creativity? Then get your apron on and let’s make this luscious meal that can be enjoyed equally as lunch or dinner.


Protein: Beef

When it comes to beef, you may wonder, what should i buy and how am i going to cook it to perfection? Well, the answer really depends on your own liking. I always go safe and use the tenderness of the ribeye so i can get this mellow texture that melts like butter in your mouth.

Carbs: Quinoa

The classoc rule of thumb is what makes a great, fluffy quinoa, cooked to perfection. What we mean by the rule of thumb is simple; 1 part grain  to 2 parts liquid. And here is how we get versatile and excited about liquid. You can improvise by pouring some chicken stock or vegetable stock, a combination of water and soy sauce and mirin to give it an extra asian flair or just simply water to go by the classic recipe. This recipe calls for a vegetable stock infused with turmeric and ginger to give that extra kick of bursting flavour.

Veggies: Anything you like. Personally i like braised fennel. Yes, fennel.

This is probably one of the most hated, loved or ignored vegetables out there. It belongs in the carrot family; yet it casts off an amazing aniseed odour and flavour to die for. Braising this unique vegetable in olive oil and spices, gives it a distinct taste with the fennel giving away its caramelised tang.

Herbs: Fresh basil would do

It goes with, almost, every hot meal. Sprinkled on top at the end, this herb can lift the flavour and trigger your taste buds. Just remember, less is more.


  • 400g ribeye steak (200g each)
  • 500g uncooked quinoa
  • 2-3 fennel bulbs
  • 2 spring onions
  • 1 jar roasted peppers (diced)
  • 200g spinach
  • 200g kale
  • Handful of basil
  • 2tbsp ginger grated
  • 2tbsp turmeric powder
  • 2tbsp olive oil
  • Sweet paprika
  • Salt & Pepper
  • Half lemon

Recipe Preparation

  1. Bring a saucepan with 1 litre of vegetable stock with the ginger and turmeric to the boil. Add quinoa, lower the heat, cover with the lid and let it cook for about 10-12 minutes.
  2. Turn the oven on to 220C. Halve the fennel bulbs and drizzle with 1 tbsp of olive oil. Rub with sweet paprika, salt and pepper. Close them in an aluminum foil and place them in the oven for 10 minutes. After 10 minutes, get your oven to the grill and let the aluminum foil open for 5 minutes more.
  3. Put a non-stick pan on a high heat and let it get screaming hot. Rub the steaks with olive oil, salt and pepper. Add them to the pan and be sure to hear that sizzling noice. Otherwise wait until the pan gets hot. Cook them for 3 minutes each side for the perfect medium. Let them rest for 5 minutes.
  4. In the same pan of the steak, sautee the kale and spinach with a drizzle of olive oil for 2-3 minutes. Then set them aside.
  5. Finally, when the quinoa is ready, fluffen it up with a fork and serve it at the bottom of a plate. Add the roasted peppers, the spinach and the kale.
  6. Cut the steaks against the grain and align them on top.
  7. Add the braised fennel and drizzle with the juices left in the aluminum foil.
  8. Squeeze half the lemonand sprinkle the basil leaves and spring onions on top.

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