Ingredients

Directions

1. In a small pot, boil 1½ cups lightly salted water to a boil. Stir in quinoa. Cover and simmer 15-18 minutes, or until liquid is absorbed. Remove from heat. Let rest, covered, at least 3 minutes.
2. Meanwhile, remove center stems from mustard greens and reserve stems. Roughly chop leaves into bite-size pieces. Place in a large bowl. Drizzle with cider vinaigrette to taste and toss greens to full coat.
3. Cut off top and bottom of orange. Lay flat and remove peel with curved downward cuts, exposing flesh. Cut orange into bite-size pieces. Add to bowl with mustard greens. Salt and pepper to taste. Toss salad.
4. Cut top off carrots, clean but leave unpeeled. Grate on large holes of a box grater. Mince thyme leaves. Slice reserved mustard green stems on a bias into about ¼-inch pieces.
5. In a large sauté pan over medium heat, heat about 1 ½ tablespoons cooking oil. Add red onions, ginger, and garlic to hot pan. Stir. Cook 1 minute. Add carrot, thyme, and mustard stems. Season with salt and pepper. Add ¼ cup water. Cook 5-6 minutes, or until water is cooked off, stirring frequently. Salt and pepper to taste.
6. Meanwhile, season both sides of sirloin steaks with salt and pepper. In a medium sauté pan over medium-high heat, heat 1 tablespoon cooking oil. Add steaks to hot pan and sear 4-5 minutes on each side, or to desired doneness. Transfer steaks to cutting board; let rest at least 3 minutes.
7. Return pan used for steaks to stovetop over medium-low heat. Pour Jamaican barbecue sauce into pan. Add ¼ cup water and stir. Simmer 2-3 minutes, or until sauce slightly thickens, stirring occasionally.
8. Cut steaks against the grain into 6-8 slices each. Divide quinoa between plates and fan steak over top. Pile salad and sautéed veggies next to quinoa. Spoon Jamaican barbecue sauce over steak.

Jamaican BBQ Beef Sirloin with Quinoa