Beef Steak with Spinach Quinoa

INSTRUCTIONS

• 1
  In a tall mixing container, place the onion, garlic, cumin, paprika, chili, 50 ml of water, oil, tomato paste, salt, and pepper, and blend everything with a hand blender until smooth. Wash the beef steak, pat it dry, coat it in the herb paste, and let it marinate for at least 20 minutes at room temperature.
• 2
  Preheat the oven to 210–215 °C and prepare a pan suitable for the oven.
• 3
  Pour the broth and 300 ml of water into a medium pot. Salt it, add the quinoa, and cook for 15–16 minutes over medium heat. Then drain the quinoa and leave it in the pot.
• 4
  Heat the pan over high heat and sear the steak for about 2 minutes on each side. Place the steak in the pan in the oven and bake for 13–14 minutes at 200–210 °C.* Then remove it from the oven, wrap it in aluminum foil, and let it rest for 7–8 minutes at room temperature.
• 5
  Meanwhile, add the cherry tomatoes, spinach, basil, lemon juice, salt, and pepper to the pot with the quinoa and sauté over medium heat for 3–4 minutes until the spinach wilts.
• 6
  Finally, unwrap the meat from the foil, cut it into portions, divide the quinoa alongside it, and serve.
• 7
  * The degree of doneness of the meat depends on its thickness. This can vary, so the given time is only indicative. We used meat about 5–6 cm thick, and the degree of doneness was medium rare. If your meat is thinner or thicker, subtract or add 1–2 minutes of baking.