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Sirloin Steak & Mixed Vegetable Quinoa Skillet with Caramelised Onions and Light Chakalaka
Recipe

Sirloin Steak & Mixed Vegetable Quinoa Skillet with Caramelised Onions and Light Chakalaka

Dinner • South Africa

Seared sirloin is sliced over a skillet of quinoa cooked four ways—fluffy grains, crisped quinoa, quinoa “pilaf” with veg, and a quick quinoa-thickened chakalaka spooning—finished with sweet caramelised onions.

Why smarter

Balances lean protein, high-fibre quinoa and plenty of vegetables, using flavour builders (onions, spices, lemon) instead of heavy sauces. Four-way quinoa adds texture and satisfaction while keeping the meal nutrient-dense and practical for weeknights.

Chef tip

For crisped quinoa, make sure the pan is hot and the quinoa is fairly dry—spread it out and leave it untouched for 2–3 minutes to form a light golden crust before stirring.

Soft line

Serve with extra lemon wedges and a small bowl of chakalaka for the table.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 1 cup quinoa, rinsed well 1.000 cup quinoa Rinse to remove bitterness
2 2 cups low-sodium vegetable stock (or water) 2.000 cups vegetable stock
3 500 g sirloin steak 500.000 g sirloin steak Bring to room temperature for 15 minutes before cooking
4 2 tbsp olive oil, divided 2.000 tbsp olive oil Use 1 tbsp for onions, 1 tbsp for steak/veg
5 2 large onions, thinly sliced 2.000 large onion
6 2 cloves garlic, finely chopped 2.000 cloves garlic
7 1 tsp smoked paprika 1.000 tsp smoked paprika
8 1 tsp ground coriander 1.000 tsp ground coriander
9 1/2 tsp ground cumin 0.500 tsp ground cumin
10 Salt and black pepper, to taste salt and black pepper
11 1 red pepper, diced 1.000 whole red pepper
12 2 medium carrots, diced small 2.000 medium carrot
13 150 g green beans, sliced into 2–3 cm pieces 150.000 g green beans
14 1 cup frozen peas 1.000 cup frozen peas
15 2 tomatoes, diced (or 1 cup canned chopped tomatoes) 2.000 whole tomatoes
16 2 tbsp tomato paste 2.000 tbsp tomato paste
17 1/2 cup light chakalaka (store-bought or homemade, drained slightly if very watery) 0.500 cup chakalaka Use a mild-to-medium heat version for a lighter spooning
18 1 lemon, zest and juice 1.000 whole lemon
19 2 tbsp chopped fresh parsley or coriander 2.000 tbsp fresh herbs
20 2 tbsp plain low-fat yoghurt (optional, to lighten the chakalaka spooning) 2.000 tbsp low-fat yoghurt Optional

Method

  1. Cook quinoa (Way 1: fluffy base): In a saucepan, combine rinsed quinoa and stock. Bring to a boil, reduce to a low simmer, cover and cook 12–15 minutes until tender. Rest off heat 5 minutes, then fluff with a fork. Spread on a tray for 5 minutes to steam off a little moisture (helps later crisping).
  2. Caramelise onions: Heat 1 tbsp olive oil in a large nonstick skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook 12–15 minutes, stirring often, until deep golden and sweet. Add half the garlic for the last 1 minute. Scrape onions into a bowl and set aside.
  3. Season and sear steak: Pat steak dry. Season with salt, pepper, paprika, coriander and cumin. Heat the same skillet over medium-high heat with the remaining 1 tbsp olive oil. Sear steak 2–4 minutes per side (depending on thickness) to your preferred doneness. Remove to a plate and rest 8–10 minutes.
  4. Start the vegetable quinoa pilaf (Way 2: pilaf-style quinoa): In the same skillet (lower heat to medium), add carrots and green beans. Cook 4–5 minutes, stirring, loosening any browned bits. Add red pepper and remaining garlic; cook 1 minute.
  5. Build the skillet: Stir in tomatoes and tomato paste; cook 2 minutes until slightly thickened. Add peas and about 3 cups of the cooked quinoa (reserve the remaining ~1 cup for crisping and thickening). Stir to combine and warm through. Add lemon zest and half the lemon juice. Taste and adjust salt/pepper.
  6. Crisp quinoa (Way 3: crispy quinoa): Push the quinoa-veg mix to one side of the skillet. Add the reserved ~1 cup quinoa to the cleared side and press into a thin layer. Let it cook undisturbed 2–3 minutes until lightly golden, then toss it through the rest for crunchy bits.
  7. Make the light chakalaka spooning (Way 4: quinoa-thickened chakalaka): In a small bowl, mix chakalaka with yoghurt (if using) and 2–3 tbsp of the hot skillet mixture’s tomatoey juices. Stir in 2 tbsp of the quinoa from the skillet to lightly thicken and soften the heat. Add a squeeze of lemon to brighten.
  8. Finish and serve: Slice rested steak thinly across the grain. Fold caramelised onions and chopped herbs through the quinoa skillet. Plate quinoa and vegetables, top with sliced steak, and spoon over the light chakalaka. Serve with remaining lemon wedges.