Steak with Grilled Vegetables and Pesto Quinoa

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Wholesome and delicious, Tenderloin steak is iron-rich plus since it’s super tender, it’s perfectly suited for everyone at the table.

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Steak with Grilled Vegetables and Pesto Quinoa


Description

Wholesome and delicious, Tenderloin steak is iron-rich plus since it’s super tender, it’s perfectly suited for everyone at the table.


Ingredients

Scale

Pesto Quinoa:

2 tbsp plain Greek yogurt

2 tbsp prepared pesto

2 cups cooked quinoa (made from ¾ cup uncooked)

Steak and Vegetables:

2 cloves garlic, minced

2 tbsp balsamic vinegar

1 tsp orange zest

2 tbsp orange juice

2 tbsp grainy Dijon mustard

1 tbsp maple syrup

¼ cup olive oil

16 cherry tomatoes

1 red or orange sweet pepper, sliced 1 zucchini, sliced on a diagonal

½ small eggplant, sliced

4 Beef Tenderloin Grilling Steaks Strip Loin Medallions, about ¾-inch thick (4 oz/125 g each)

¾ tsp EACH salt and pepper, divided


Instructions

1. Creamy Pesto Quinoa: Whisk yogurt with pesto; drizzle over cooked quinoa and toss to coat. Set aside. (Can be served warm, room temperature or chilled.)

2. Steak and Vegetables: In small bowl whisk garlic, vinegar, orange zest and juice, Dijon mustard and maple syrup. Slowly whisk in oil and use ⅓ of a cup of this dressing to toss with the veggies. Arrange vegetables in an even layer in a grill basket. Set aside remaining dressing.

3. Preheat grill to medium-high heat; grease the grates well. Grill veggies in closed barbecue, tossing occasionally, for 8 to 10 minutes or until tender-crisp. Transfer to a platter and season with ¼ tsp each salt and pepper; tent with foil.

4. Meanwhile, season steaks with remaining salt and pepper; brush with the reserved dressing and set aside.

5. Grill steak in closed barbecue, turning at least twice, for 8 to 10 minutes or until an instant read thermometer inserted sideways into the steak reads 145ºF (63ºC) for medium-rare. Transfer to a cutting board and rest for 5 minutes before serving. Serve steaks with quinoa and vegetables.


Baby/Toddler Fast Adapt

Basic Guidelines:

• Prepare foods without adding salt

• Cook beef to 160ºF (71ºC)

• Exclude dairy ingredients until baby is 9 months of age

• Before serving, heat up all baby food until hot, then cool to lukewarm

Infant Mix: Place cooked beef, quinoa and vegetables in a blender or food processor. If needed, add breastmilk or formula for easier blending and process until smooth.

Baby Chunky Mash: Place beef and vegetables in a food processor and pulse until finely chopped. Stir beef and vegetable mixture with quinoa and a bit of yogurt and orange juice. Add water, formula or breastmilk to thin, as needed.

Toddler Finger Foods: Serve sliced steak and cooked vegetables as finger food. Serve quinoa with a spoon and oranges as segments if you like..

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