Grilled Steak with Green Quinoa

Place the quinoa and the water in a medium saucepan over a medium-high heat and bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until tender. Drain really well.

Meanwhile, rub the premium beef rump steak with half of the olive oil and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Cook the steak for 2-3 minutes on each side for medium rare, or until cooked to your liking. Transfer the steak to a plate and cover with foil to keep warm. Rest for 5 minutes and then cut into 1 cm thick slices.

While the steak is resting, wipe the frying pan clean with a paper towel. Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the baby spinach and zucchini and cook, stirring, for 2 minutes or until the veggies are soft. Add the garlic and long red chilli and cook, stirring, for 1 minute or until fragrant. Add the quinoa, sesame oil and lime juice and cooking, stirring, until everything is well combined. Season to taste with salt and pepper.