dinner

Grilled Grass-Fed Top Sirloin with Za'atar Spiced Eggplant and Red Quinoa Blend

Name: Grilled Grass-Fed Top Sirloin with Za'atar Spiced Eggplant and Red Quinoa Blend
Ingredients: 207.0 g Beef, Australian, grass-fed, top sirloin cap-off, raw; 43.7 g White & Brown Basmati, Red, Wild Rice, and Red Quinoa blend, dry; 250 g Eggplant, raw, sliced into rounds; 5.3 g Extra Virgin Olive Oil; 526.8 g Roasted Heirloom Tomato Soup (as a sauce base)

Nutrition

782

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Beef, Australian, grass-fed, top sirloin cap-off, raw207.0 g

White & Brown Basmati, Red, Wild Rice, and Red Quinoa blend, dry43.7 g

Eggplant, raw, sliced into rounds250 g

Extra Virgin Olive Oil5.3 g

Roasted Heirloom Tomato Soup (as a sauce base)526.8 g

Instructions

Preheat your outdoor grill or a heavy cast-iron grill pan to high heat.

Rinse the red quinoa and rice blend thoroughly under cold water. Combine with water in a saucepan, bring to a boil, then reduce to a simmer for 15-18 minutes until tender and fluffy.

Brush the eggplant slices with a thin layer of olive oil and coat generously with the Middle Eastern za'atar spice blend. Grill for 3-4 minutes per side until deeply charred and softened.

Season the top sirloin with salt, pepper, and garlic powder. Sear on the preheated grill for 3-4 minutes per side for medium-rare, ensuring a dark, flavorful crust. Let the steak rest for 5-7 minutes before slicing against the grain into thin strips.

Warm the roasted heirloom tomato soup in a small saucepan over medium heat; it will serve as an aromatic, savory base for the plate.

To plate: Spoon a generous layer of the tomato base on one side of a wide bowl. Arrange the fluffy quinoa-rice blend, top with the grilled za'atar eggplant, and finish with the sliced sirloin. Garnish with fresh chopped flat-leaf parsley for a bright, herbal pop.