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.

Grilled Steak and Veggies with Creamy Pesto Quinoa

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Porterhouse Steak