Rump steak with spinach quinoa | Protein power

Place onion, garlic, cumin, paprika powder, chili powder, 50 ml water, olive oil, tomato paste, and salt and pepper into a tall container and blend until smooth with an immersion blender. Wash the rump steak, pat dry, spread the spice paste all over it, and let it marinate at room temperature for at least 20 minutes.

Preheat the oven to 210–215 °C. Prepare an oven-safe pan. In a pot, mix the chicken broth with 300 ml water, lightly salt, add the quinoa, and cook over medium heat for approx. 15–16 minutes. Then drain and keep warm in the pot.

Heat the oven-safe pan strongly and sear the steak in it for approx. 2 minutes on both sides. Transfer the pan to the oven and cook the meat at 200–210 °C for approx. 13–14 minutes (for medium-rare at approx. 5–6 cm thickness). Then remove from the oven, wrap in aluminum foil, and let rest for approx. 7–8 minutes.