January 13th, 2010

Steak Recipe: Red Quinoa, Black Kale and Ribeye

That is one gorgeous cut of beef!

Ribeye is my favorite and it’s blogger Melody’s fave too!

Here’s her post over at BouchonFor2.com with an amazing ribeye recipe.

Thyme-Infused Red Quinoa with Lemon-Mustard Black Kale with Ribeye


2 cups red quinoa

2 cups vegetable or chicken stock

2 bunches of kale, aprox 1.5 lbs.

1 fennel bulb, white parts only, diced

3-4 garlic cloves, minced

1 lemon, zested and juiced

1/4 cup grainy mustard

1 bunch thyme

Olive Oil, S&P


Quinoa: Place in a fine sieve and rinse under cold water until water runs clear. Initial red and foamy water is normal.

Thyme: Tie the sprigs together with twine or spend 10 minutes picking them out like I did.

Stock: Bring to a boil.

Kale: Strip the leaves from the stalk by grabbing the stalk by the bottom and pulling the leaves towards the tip. Chop the leaves into bite-sized pieces.


In a large pot, sweat the fennel on medium heat with the garlic in some olive oil. When the fennel is tender, add the quinoa and continue to cook for 2 minutes.

Add the hot stock, 2 tsp. of salt, and thyme bundle, cover with a lid, and cook on low heat for 15-20 minutes.

The quinoa is done when all the liquid is absorbed and little white curls are released. When ready, remove the thyme, fluff through with a fork, cover, and keep warm.

In a deep skillet, heat up some olive oil over medium-high heat. Add the kale in by handfuls and welt it down for about 3 minutes. Season with salt and pepper. (Unlike other leafy greens, kale does not release much liquid.)

When the kale is tender, stir in the mustard and lemon zest + juice.

Toss the kale into the warm quinoa.

Serve with beef below.

Serves 4 as main dish.

Ribeye is my favorite cut for steak. A pristine piece is distinctly flavorful, tender yet toothsome, and releases the proper amount of fatty juices with each bite.

To cook the proper steak is to not fear, over- think, or complicate it.

Rub the slab down with some oil and sprinkle generously with sea salt.

Sear both sides quickly in a hot skillet, transfer to a baking pan, and a finish it in hot oven (400 °F) for several minutes.

A rare steak will feel soft and remain slightly indented after a poke, while a medium rare steak will spring back gently.

Use a meat thermometer if you are not confident to test its doneness by touch initially. For a medium rare steak, remove it at 125-130 °F.

Remember that the residual heat will continue to cook it during the resting time.

Cover the meat gently with foil and allow it to rest until the moisture re-absorbs (8-10 minutes).

Slice it thinly against the grain.

Refrain from drooling.

Lay it over the Quinoa and garnish with a sprig of basil.

Serve with a ripe, freshly sliced tomato.

No sauce, no jus, maybe just a dollop of tangy horseradish mustard.

Large, crunchy flakes of Black Lava Salt can’t hurt though!

Recipe and photos courtesy of BouchonFor2.com.

One Response to “Steak Recipe: Red Quinoa, Black Kale and Ribeye”

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