Recipe Video
Instructions
Prep the Steak
2 minutesPat the steak dry with a paper towel. Season both sides with salt and pepper.
Cook the Steak
10-15 minutesHeat a pan over high heat. Sear the steak for 1 minute on one side. Flip, then add butter, garlic, and rosemary. Baste with the melted butter and cook to your preferred doneness. Let rest, then slice into bite-sized pieces.
Prepare the Base
1 minuteOpen the QuinoPea. It can be enjoyed warm, at room temperature, or chilled—your choice.
Assemble the Bowl
2 minutesAdd the QuinoPea to a serving bowl and top with steak bites, chopped green onions, and cherry tomatoes. Serve as desired.
Cooking Tips
- Let steak rest before slicing to keep juices locked in.
- Cut cherry tomatoes right before serving to avoid excess moisture.
- Add chopped green onion at the end for sharp freshness.
- Don’t overcook steak — medium or medium-rare works best.
Storage Tips
- Keep steak slices separate from QuinoPea to avoid sogginess.
- Leftovers last 3–4 days in the fridge.
- Store tomatoes whole until assembling.
Chef Notes
- Rosemary + garlic butter enhances classic steakhouse aroma.
- A drizzle of olive oil elevates the QuinoPea base.
Substitutions
- Steak → chicken, tofu bites, or shrimp.
- Green onion → chives or parsley.
- Butter → ghee or vegan butter.
Variations
- Asian Fusion: Add soy sauce and sesame oil.
- Herb Bowl: Add thyme, oregano, or basil.
- Creamy Version: Add a dollop of sour cream or tzatziki.
Frequently Asked Questions
Yes — warm it gently or serve cold.
Sirloin, striploin, ribeye, tenderloin.
Yes — QuinoPea bowls work great chilled.
Yes — any small tomatoes work well.
Recipe Details
Prep Time:
5 minutesCook Time:
10-15 minutesServing Size / Yield:
1 servingCuisine Type:
CanadianDish Type:
Dinner / Main Course / Meal PrepNutrition Facts
Carbohydrates:
Ingredients
QuinoPea
1 pouch
Steak
1 (your choice in size)
Cherry Tomatoes
2
Green Onion
Garnish
Salt
1 tsp
Black Pepper
1 tsp
Butter
1 tbsp
Garlic
2 cloves
Rosemary