Steak with ale au jus and roasted onions with quinoa

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Ingredients

  • 15ml olive oil
  • 750g flank steak
  • Salt and freshly ground black pepper
  • 2 tsp mesquite seasoning
  • 2 roasted onions, stem end removed and thinly sliced
  • 350ml ale beer
  • 200g quinoa, cooked according to package directions

Use imperial measurements

Method

How to make Steak with ale au jus and roasted onions with quinoa

1) Heat the oil in a large frying pan over a medium-high heat. Season both sides of the steak with salt, pepper and mesquite seasoning.

2) Sear the steak in the hot pan for 2 minutes per side, until browned.

3) Remove the steak to a plate and add the sliced onions and ale to the pan. Bring to a simmer, scraping up any brown bits from the bottom of pan. Return the steak to pan and simmer 2 to 4 more minutes for medium doneness.

4) Remove the steak from the pan (reserving the sauce in the pan) and leave to rest for 10 minutes. Reduce the heat to low and let the ale simmer down while the steak rests.

5) Cut the steak crosswise into thin slices and serve the steak, onions and pan sauce over the quinoa.

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