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Red Wine Steak with Quinoa and Asparagus
Red Wine Steak with Quinoa and Asparagus
In a resealable plastic bag, add red wine, soy sauce, and Worcestershire. Season steak with salt and pepper and add to marinade. Let sit at room temperature 5 minutes while you cook quinoa.
Meanwhile, cook quinoa according to package instructions, about 15 minutes. In a medium pot bring water to a boil and season with salt. Add asparagus and cook 2 to 3 minutes; drain. Heat broiler. Line a rimmed sheet pan with foil and place a rack on top. Remove steak from marinade and let excess drip off; discard marinade. Place steak on sheet pan and spread an even layer of brown sugar all over the steak. Broil until top is lightly charred, about 10 minutes. (Watch carefully as the sugar can burn.) Transfer to cutting board and cover loosely with foil; let rest 10 minutes. Slice steak across the grain into 1/2″ slices and serve with quinoa and asparagus. Garnish with chives.
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Crispy Seared Chicken with Tomato and Avocado Salsa
Crispy Seared Chicken with Tomato and Avocado Salsa
Place chicken breasts between 2 pieces of plastic wrap or in a Ziploc bag; pound chicken to about 1/4″ thick using a mallet or rolling pin. Season with salt and pepper. In a large mixing bowl toss together red onion, tomatoes, lime zest, lime juice, parsley, and 1/2 teaspoon sea salt. Gently toss in avocado.
Heat a large cast iron over high heat. When pan is almost smoking, add 1 teaspoon olive oil and cook chicken 4 minutes on each side. Transfer to a plate. Serve chicken with avocado salsa. Garnish with parsley, drizzle of olive oil and sprinkle of sea salt.
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Asparagus, Snap Pea and Avocado Pasta
Asparagus, Snap Pea and Avocado Pasta
In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.
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