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Andalusian beef steak

Name: Andalusian beef steak
Cook time: 25 min
Yield: 1
Cuisine: Mediterranean

with cumin roasted cauliflower and romesco

Ready in around 25 mins

RECIPE FACT:

Cauliflower is often used in Andalusian cooking and jokingly known as 'poor mans fish' as the crispy florets resemble fried seafood! Transport yourself to Spain, char the cauliflower and beef steaks on the BBQ.

Nutritional Info:

Energy: 2,228kJ (532kcal)
Protein: 55g
Carbohydate: 51g
Sugars: 15g
Fat, total:19g
Saturated:4g
Sodium:922mg
Contains:Almonds, Cashews, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Slice the cauliflower into small bite sized pieces and place onto the tray. Drizzle with oil, sprinkle over the cumin rub then toss well to coat. Bake in the oven for 18-20 mins or until cooked and caramelised around the edges. Roughly slice the spring onion on the diagonal and place into a salad bowl with the baby spinach.
2. TO HEAT THE QUINOA:
Open the bag of steamed quinoa, squeezing gently to break up any large clumps. Place the frying pan back on the heat, add the quinoa, season with salt and cook for 1-2 mins. Remove from the pan into the salad bowl and add the roasted cauliflowers. Drizzle with oil, season with salt and pepper then toss to combine.
3. TO COOK THE BEEF:
Spray a non-stick frying pan with oil and place over a medium-high heat. Remove the beef sirloin steak from its packaging and pat dry with a paper towel. Season well with salt and pepper. Once the pan is hot, add steaks to the pan and cook for 2-3 mins each side. Remove from the pan, cover and allow to rest before slicing against the grain.
TO SERVE:
Spoon cumin roasted cauliflower onto plates and top with sliced beef sirloin. Sprinkle over the rosemary almonds and raisins and dollop with romesco.