Ingredients

Here are the following ingredients:

• Creamy Pesto Quinoa
• 2 tbsp (30 mL) 2% plain Greek yogurt
• 2 tbsp (30 mL) prepared pesto
• ¾ cup (175 mL) quinoa, cooked according to package directions (about 2 cups/500 mL cooked)
• ⅓ cup (75 mL) crumbled feta or goat cheese (optional)
• Steak and Vegetables
• 2 cloves garlic, minced
• 2 tbsp (30 mL) balsamic vinegar
• 1 tsp (5 mL) grated orange zest
• 2 tbsp (30 mL) orange juice
• 2 tbsp (30 mL) grainy Dijon mustard
• 1 tbsp (15 mL) maple syrup
• ¼ cup (60 mL) olive oil
• 16 cherry tomatoes
• 1 sweet red or orange pepper, sliced
• 1 zucchini, sliced on a diagonal
• ½ small eggplant, sliced
• 1½ lb (750 g) Beef Porterhouse Grilling Steak, about ¾ inch (2 cm) thick
• ¾ tsp (4 mL) EACH salt and pepper, divided

Shopping List

Here are the following shopping items to buy:

• Creamy Pesto Quinoa
• 2% plain Greek yogurt
• prepared pesto
• quinoa
• crumbled feta or goat cheese (optional)
• 2 cloves garlic
• balsamic vinegar
• orange
• Dijon mustard
• maple syrup
• olive oil
• 16 cherry tomatoes
• 1 sweet red or orange pepper
• 1 zucchini
• small eggplant
• 1½ lb (750 g) Beef Porterhouse Grilling Steak, about ¾ inch (2 cm) thick
• pepper
• salt

Method

Follow these cooking methods/directions:

1. Creamy Pesto Quinoa: Whisk yogurt with pesto in a small bowl; drizzle over cooked quinoa in a medium bowl; toss to coat. Top with crumbled feta (if using). Set aside. (Can be served warm, room temperature or chilled.)

2. Steak and Vegetables: Whisk together garlic, vinegar, orange zest and juice, Dijon mustard and maple syrup in a medium bowl. Slowly drizzle in oil, while whisking constantly. Measure out ⅓ cup (75 mL) for vegetables and set remaining aside for steak.

3. Combine tomatoes, peppers, zucchini and eggplant in a large bowl; add the ⅓ cup (75 mL) glaze and toss to coat. Arrange vegetables in an even layer in a grill basket. Save any leftover glaze from bowl for cooked vegetables (do not use for raw beef.)

4. Place basket on preheated grill over medium-high heat (400°F/200°C); close lid and grill vegetables, tossing occasionally, for 8 to 10 minutes or until tender-crisp. Return to bowl and toss with any leftover glaze. Transfer to a platter and season with ¼ tsp (1 mL) each salt and pepper; tent with foil.

5. Meanwhile, pat steak dry with paper towel. Season all over with remaining salt and pepper; brush with some of the reserved glaze and set aside.

6. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steak, turning twice or more and basting with remaining glaze, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.

7. Transfer to a cutting board and let rest for 5 minutes before serving. Carve across the grain into slices and serve with quinoa and vegetables.