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Herb-Crusted Sirloin with Honey-Dijon Spinach, Quinoa & Parsley Recipe

Herb-Crusted Sirloin with Honey-Dijon Spinach, Quinoa & Parsley recipe


This is a yummy dinner with steak and a sweet sauce. It has quinoa instead of couscous and spinach instead of kale. It's cooked with garlic and lemon. You can make it in about 35 minutes.


16 fl oz beef broth
1 small bunch parsley
4 cloves garlic
8 oz baby spinach
1 lemon
2 lb sirloin steak
1 cup quinoa
1/4 tsp black pepper
1 tbsp honey
2 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp mayonnaise
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp dried rosemary


In a medium saucepan, bring beef broth to a boil. Add quinoa and salt, then reduce heat to low. Cover and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat and let stand covered for 5 minutes.
In a small bowl, whisk together olive oil, Dijon mustard, honey, mayonnaise, balsamic vinegar, salt, and black pepper to create the honey-Dijon dressing. Set aside.
Wash and dry the fresh produce. Chop parsley finely and set aside.
Preheat a skillet over medium-high heat. Pat the sirloin steak dry with paper towels and season with salt, pepper, dried thyme, and dried rosemary.
Add steak to the skillet and cook to desired doneness, about 4-6 minutes per side for medium-rare. Transfer to a plate and cover with foil to rest.
Peel and mince garlic. In the same skillet used for steak, add a bit more oil if needed and sauté garlic until fragrant, about 1 minute.
Add baby spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Juice the lemon and add to the spinach, stirring to combine.
Thinly slice the steak against the grain.
To serve, divide quinoa among plates, top with sliced steak and sautéed spinach. Drizzle with honey-Dijon dressing and garnish with chopped parsley.

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