Cumin-Spiced Sirloin with Charred Peppers, Tomatoes, Quinoa and Fresh Herb Salad
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $18.50
- Nutrition
- 510 cal · 42g protein
- quick
- grill
🍳 1 pan + 1 bowl · Picky-eater safe bet: raw veg on the side
Cumin-Spiced Sirloin with Charred Peppers, Tomatoes, Quinoa and Fresh Herb Salad is a Southwestern weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Grill pan / griddleDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/2 tsp black pepper
- 1½ lb beef sirloin steak
- 2 count red bell peppers
- 1½ cups cherry tomatoes
- 2 pouches (8.5 oz each) quinoa microwave pouch
- 1½ tsp ground cumin
- 1 bunch fresh cilantro
- 1 count lime
- 3 tbsp olive oil
- 1 tsp salt
Steps
- Pat sirloin steak dry and season with cumin, salt and pepper; cut bell peppers into 2-inch strips and brush with 1 tbsp oil.
- Heat a grill or grill pan to high heat; grill steak 6–7 minutes per side until internal temperature reaches 145°F, then rest 3 minutes; grill pepper strips 5–6 minutes per side until charred and tender.
- Halve cherry tomatoes and toss with 2 tbsp oil, minced cilantro, salt, pepper and lime juice in a bowl.
- Microwave quinoa pouches according to package directions (about 90 seconds).
- Slice rested steak against the grain, divide quinoa among four plates, top each with steak slices and grilled peppers, then serve with tomato-cilantro salad on the side.
- Picky eater tip: plain sliced steak and quinoa, with the peppers and tomatoes on the side.
- Make ahead: season the steak and cut the peppers up to 1 day ahead, and keep them covered in the fridge.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 42 g
- Fiber
- 7 g
- Sugar
- 5 g
- Fat
- 16 g
- Saturated fat
- 5 g
- Sodium
- 740 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop