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Brigitte and Paul's Seared Beef and fresh tangy salad with quinoa

Seared Beef and fresh tangy salad with quinoa

Recipe by MasterChef contestants Brigitte and Paul

Watch Brigette and Paul make the  Beef, Tomato and quinoa salad here .

Serves 3-4

2 pieces of sirloin steak, approx. 30 mm thick, trimmed
3 cloves of garlic, sliced end ways
1 Glad Snaplock bag (260 mm x 380 mm), 1 straw, I bowl of cold water.

Trim the sirloin steak, and run the exposed sides with the garlic.
Place in the Snaplock bag so that each steak does not touch the other.
Immerse the bag in a bowl of cold water, close the bag, leaving a 20 mm gap at the end for the straw. Insert the straw and suck any remaining air out of the bag while holding the bag under the water. Seal the bag.

Cook immediately in the Sous Vide cooker for 60 minutes at 56 degrees C. Remove the steaks from bag, season with salt and sear in a hot pan.

Tangy sauce
1/2 cup white vinegar
4 Tablespoon brown sugar
1 Tablespoon soya sauce
2 teaspoon seasame oil

Place all the sauce ingredients in a sauce pan, gently heat until the sugar is melted then cook for a further 5 min.

1 cup quinoa
700 g mixed small tomatoes (cherry, sunshine )
300 g round fresh beans
1 teaspoon butter

Cook the quinoa with 1 1/2 cups of water for 10 min.

Remove any stalks from the tomatoes and beans .
Pour boiling water over the bean, rests for 5 mins then drain.
In a skillet melt the butter, add your beans and toss for a couple of minutes place them in your serving bowl. Repeat with your tomatoes .

Slice the rested beef and add to your tomatoes and beans and mix through with your sauce.