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Steak, Quinoa & Chimichurri Yoghurt

Steak, Quinoa & Chimichurri Yoghurt

Rating
4.5rating out of 5

(946 reviews from our customers)

Prep Time

20 min

Cuisine

Peruvian

This wholesome bowl's full of protein-rich steak, vegetables and high-fibre carbs, so it's perfect after a workout (or anytime of the day!) Drizzle with zingy chimichurri yoghurt to serve. Tasty!

Prep Time

20 min

Cuisine

Peruvian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Red-chilli
1 red chilli
Red-pepper
1 red pepper
garlic-clove
1 garlic clove
Spring-onion
1 spring onion
Cherry-tomatoes
125g cherry tomatoes
ground-cumin
1 tsp ground cumin
quinoa
70g quinoa
coriander & parsley mix
10g coriander & parsley mix
Avocado
1 avocado
Natural-yoghurt
80g natural yoghurt †
2 x 150g pave rump steak
2 x 150g British rump pavé steak
You Will Need
Pestle & mortar, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red chilli
  • 1 red pepper
  • 1 garlic clove
  • 1 spring onion
  • 125g cherry tomatoes
  • 1 tsp ground cumin
  • 70g quinoa
  • 10g coriander & parsley mix
  • 1 avocado
  • natural yoghurt (80g)<span class="strong">†</span>
  • 2 x 150g British rump pavé steak
Typical Values per 100g per serving
Energy 530 kJ
127 kcal
2807 kJ
673 kcal
Fat
of which saturates
7.5 g
2.3 g
39.5 g
12.1 g
Carbohydrate
of which sugars
6.4 g
1.7 g
34.1 g
9.3 g
Fibre 1.8 g 9.7 g
Protein 8.1 g 42.8 g
Salt 0.04 g 0.19 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red chilli
red chilli
1 red pepper
red pepper
1 garlic clove
garlic
1 spring onion
spring onion
125g cherry tomatoes
cherry tomatoes
1 tsp ground cumin
ground cumin
70g quinoa
quinoa(100%)
10g coriander & parsley mix
coriander & parsley mix
1 avocado
avocado
natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
2 x 150g British rump pavé steak
Sliced rump heart steak
Allergens
  • Allergens highlighted by † (milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2278 - Steak, Quinoa & Chimichurri Yoghurt

Rinse the quinoa in a sieve under cold running water

Add the quinoa to a pot with a lid with 180ml [360ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

2 2278 - Steak, Quinoa & Chimichurri Yoghurt

Meanwhile, pat the rump steaks dry with kitchen paper

Add the steaks to a plate with the ground cumin, 1/2 tbsp [1 tbsp] vegetable oil and a pinch of salt and turn until coated

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

3 2278 - Steak, Quinoa & Chimichurri Yoghurt

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the steaks to the pan

For rare, cook for 2 min max on each side

For medium-rare, cook for 2-3 min on each side

For medium, cook for 3-4 min on each side

Once the steaks are cooked, transfer them to a plate to rest, reserve the pan

4 2278 - Steak, Quinoa & Chimichurri Yoghurt

Whilst the steaks are cooking, chop the cherry tomatoes into quarters

Trim, then slice the spring onion[s]

Add the chopped cherry tomatoes and spring onion to a bowl with 1/2 tbsp [1 tbsp] olive oil and a pinch of salt

Give it a good mix up – this is your tomato salsa

5 2278 - Steak, Quinoa & Chimichurri Yoghurt

Whilst the steaks are resting, return the reserved pan to a high heat

Once hot, add the red pepper strips and cook for 5-6 min or until tender and starting to char

6 2278 - Steak, Quinoa & Chimichurri Yoghurt

Meanwhile, chop the parsley and coriander finely, including the stalks

Peel and finely chop (or grate) the garlic

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Cut the lemon[s] in half

Add the chopped parsley, coriander and garlic to a pestle & mortar with a pinch of salt and a small splash of cold water

7 2278 - Steak, Quinoa & Chimichurri Yoghurt

Grind the herbs to a paste, then add the natural yoghurt, chopped chilli (can't handle the heat? Go easy!) and the juice of 1/2 [1] lemon – this is your chimichurri yoghurt

Cut the avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways

8

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Slice the rested steak finely and cut the remaining lemon into wedges

Serve the sliced steak with the quinoa, charred peppers, tomato salsa and sliced avocado to the side

Drizzle the chimichurri yoghurt all over

Garnish with a lemon wedge

Enjoy!

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