½ cup quinoa (I used Kiwi Quinoa)
600g brussels sprouts, halved
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 teaspoon finely chopped thyme leaves
300ml cream
1 ball mozzarella, sliced into rounds
1 cup fresh breadcrumbs
½ cup vegetarian-rennet parmesan (or use something like Mahoe Very Old Edam)
1 standing rib steak, approx 1½ inches thickness (approx 900g with bone on)

This richly indulgent dish is great as a vege main with a bitter green salad but it’s also a delicious side for a piece of beef. When brussels sprouts are out of season I use cauliflower florets in their place. I served this with a magnificent aged, standing rib steak from Mangarara. It’s a more than generous serve for two, the only squabble being over who gets the bone to gnaw on. Of course you can use any cut of beef you prefer.

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2.Heat the oven to 180°C.
3.Put the quinoa in a pan with 2 cups water, season with salt and cook for 20-25 minutes until cooked through. Drain and set aside.
4.Meanwhile drizzle the brussels sprouts with 1 tablespoon olive oil and some salt and pepper, put in a baking dish and bake for 30 minutes.
5.Toss through the cooked quinoa, the garlic, thyme and cream, and top with the mozzarella slices.
6.Toss the breadcrumbs with the remaining olive oil and parmesan and scatter over the top.
7.Bake for 30 minutes or until bubbling.
9.To cook the steak, bring to room temperature at least an hour before cooking. Lightly oil and salt.
10.Heat a cast-iron pan (if you don’t have a pan large enough, then cook on a grill/barbecue) and cook for 3 minutes on each side and brown the edges lightly.
11.Put into the oven and cook for 10 minutes for medium rare (internal temperature 50°C if using a thermometer), flipping over halfway through the cooking time.
12.Remove and rest for at least 10 minutes before slicing.
13.For both options, serve with a salad of greens including some bitter leaves.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

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