Ingredients

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

4 garlic cloves, 2 while and 2 minced

2 cups stemmed fresh parsley, packed

1 cup chives, packed

1 tablespoon fresh horseradish or 1/2 teaspoon red pepper flakes

Salt to taste

Freshly ground black pepper, to taste

2 shallots, halved and sliced

1 celery stalk, trimmed and diced

1/2 red bell pepper, diced

1 carrot, shredded

1 cup quinoa, rinsed

2 cups low-sodium vegetable stock

2 tablespoons fresh chives, chopped

1 1/4 pounds sirloin steak

1 teaspoon ground cumin

Preparation

  1. Combine 1 tablespoon of the oil and 1 tablespoon of the vinegar and the lemon juice, whole garlic cloves, parsely, chives and horseradish or red pepper flakes in a food processor. Pulse to combine; season with salt and black peper to taste. Set aside.

  2. In a medium saucepan over medium-high heat, add 1 tablespoon of the olive oil and the minced garlic, shallots, celery, bell pepper and carrot; cook 3 to 4 minutes Add the quinoa and cook 2 minutes, stirring constantly. Add the vegetable stock and bring to a boil. Reduced heat to low; cover and simmer 12 to 15 minutes or until water is absorbed Mix in the chives and season with salt and black pepper to taste.

  3. Heath a grill pan over medium heat. Drizzle the steaks with remaining olive oil. Season both sides with the cumin and saldt and black peper to taste. Cook steaks 5 minutes per side for medium rare. Remove from heat and let rest 10 minutes. Remove fat from edges and thinly slice steak against the grain.