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Rump steak with spinach quinoa | Protein power
(0)
60 min
Under an hour
Knuspr-Küche
Saftiges Rumpsteak trifft auf ein Power-Duo aus Quinoa und Babyspinat. Dieses Gericht ist nicht nur ein Protein-Highlight, sondern dank der würzigen Marinade mit Kreuzkümmel und Paprika auch ein echtes Geschmackserlebnis. Perfekt für ein gesundes Mittagessen oder ein leichtes Abendessen, das lange satt macht und voller wertvoller Nährstoffe steckt. Genießen Sie Fitness-Küche auf höchstem Niveau!
Preparation method
Preparation & Marinating
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.
Prepare Quinoa & Steak
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.
Chef's tip
For a higher degree of doneness, simply leave the meat in the oven for 3–4 minutes longer. Cooking time varies depending on the thickness of the steak.
200 min
Masterpiece
