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Dijon steak with asparagus & quinoa

Servings: 2
Calories: 296
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Ingredients  

  • 6 oz Beef tenderloin steak, any grade, very lean 6oz
  • 1 tsp Dijon mustard 0.2oz
  • 2 tsp Extra virgin olive oil 0.3oz
  • 1 ⅓ oz Quinoa, uncooked 1.3oz
  • 4 bunches Asparagus, trimmed 15.8oz
  • 2 tsp Balsamic vinegar 0.4oz

Steps 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Place steak into a shallow dish, rub the Dijon mustard and 1½ teaspoon of oil into the steak. Leave to marinate for at least 10 minutes in the fridge.
  3. Prepare quinoa according to packet instructions.
  4. Place asparagus onto the baking sheet and drizzle over ½ teaspoon of oil and the balsamic vinegar. Toss to coat. Bake for 10 to 15 minutes, or until asparagus are golden brown.
  5. Heat a non-stick skillet to medium-high. Once hot, cook steak for 3 to 4 minutes each side for medium, or until cooked to your liking. Remove the steak and rest under foil for a few minutes.
  6. Thinly slice the steak. Divide asparagus, steak and quinoa between two serving plates. Drizzle over any remaining juices from the pan.

Notes

Nutrition Facts
Calories 296
Total Fat 12 g
– Saturated Fat 2.9 g
Cholesterol 55 mg
Sodium 131 mg
Total Carbohydrate 22.4 g
– Dietary Fiber 5.8 g
– Total Sugars 3.8 g
— Added Sugars 0 g
Protein 27.1 g
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