Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
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.)
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.
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.)
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.
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.
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.
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.