For this dish a classic flat iron steak is paired with quinoa, fresh asparagus, purple cabbage, shredded carrots and red bell peppers.
2 cups dry quinoa
1 bunch fresh asparagus, cut on an angle in bite-size pieces
2 cups shredded purple cabbage
2 cups shredded carrots
1⁄4 cup red wine vinegar
2 large red bell peppers, seeded, sliced
20 cloves garlic, cracked
1 51⁄2-lb. can artichoke hearts, cooked, quartered, drained, rinsed
3 large zucchinis, halved, sliced
20 4-oz. portions flat iron steak
1. Cook quinoa in simmering water until bloomed completely and soft, about 10 to 12 minutes. Drain and cool completely. Blanch asparagus and shock to cool. Toss quinoa with asparagus, raw cabbage, carrots and vinegar.
2. Mix peppers, garlic, artichoke and zucchini with splash of water and roast in 350˚F oven for about
20 minutes, until al dente.
3. Rub steaks with tiny bit of olive oil and grill to medium, unless otherwise specified. Steaks will take about 10 minutes to grill to about 135˚F. Place on hot plates with warmers, which will finish cooking meat during service to patient’s room. If serving immediately, cook to 145˚F.
4. To serve, spread vegetables around plate and mound quinoa in middle. After steak has rested, slice thin into 5 pieces and spread evenly around plate.
Recipe by The Hospital at Westlake Medical Center, Austin, Texas