London Broil with Ale au jus and Roasted Onions with Quinoa

Name: London Broil with Ale au jus and Roasted Onions with Quinoa
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams ale beer; 237 milliliters quinoa, cooked according to package directions; 680 grams London broil steak or flank steak; 1 Tbsp olive oil; 2 roasted onions, stem end removed and thinly sliced; 4 servings Salt and freshly ground black pepper; 2 teaspoons mesquite seasoning

London Broil with Ale au jus and Roasted Onions with Quinoan is a dairy free main course. This recipe serves 4. One serving contains 373 calories, 40g of protein, and 13g of fat. If you have salt and pepper, roasted onions, mesquite seasoning, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 28 minutes.

Instructions

Heat oil in a large skillet over medium-high heat. Season both sides of steak with salt, pepper and mesquite seasoning. Sear steak in hot pan 2 minutes per side, until browned.

Ingredients you will need

Seasoning

Pepper

Steak

Salt

Cooking Oil

Equipment you will use

Frying Pan

Remove steak from pan and add sliced onions and ale to pan. Bring to a simmer, scraping up any brown bits from the bottom of pan. Return steak to pan and simmer 2 to 4 more minutes for medium doneness.

Ingredients you will need

Onion

Steak

Ale

Equipment you will use

Frying Pan

Remove steak from pan (reserving sauce in pan) and let rest 10 minutes. Reduce heat to low and let ale simmer down while steak rests.

Ingredients you will need

Sauce

Steak

Ale

Equipment you will use

Frying Pan

Cut steak crosswise into thin slices and serve the steak, onions and pan sauce over quinoa.

Ingredients you will need

Onion

Quinoa

Sauce

Steak

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

340grams

ale beer 237milliliters

quinoa, cooked according to package directions 680grams

London broil steak or flank steak 1Tbsp

olive oil 2

roasted onions, stem end removed and thinly sliced 4servings

Salt and freshly ground black pepper 2teaspoons

mesquite seasoning

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Miranda Lambert County Road Merlot Wine

Our most robust spirit is full of fruity flavor and powerful color yet smooth in texture and delivery. With its ripe berry essence the aroma lingers as long as the explosive finish. This dry velvety Merlot is endowed with just the right balance of power and finesse that make it an excellent companion to steak and pastas with full bodied red sauce and dark chocolate.