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1. Preheat the oven to 220°C (425°F). Toss the broccoli and asparagus on a large baking sheet with 2 tbsp of the olive oil, half of the salt, and half of the black pepper. Spread in a single layer.
1 piece Broccoli head, cut into florets,
1 lb Asparagus, woody ends trimmed,
2.0 tbsp Olive oil,
0.8 tsp Salt,
0.5 tsp Black pepper
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2. Roast the vegetables for 12 to 15 minutes, pulling the asparagus after about 10 minutes if the spears are thin, until the broccoli edges are browned and everything is tender-crisp.
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3. Meanwhile, combine the quinoa and water in a saucepan with a pinch of the remaining salt. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Rest off the heat, covered, for 5 minutes, then fluff with a fork.
1 cup Quinoa, rinsed,
2 cup Water,
1.5 tsp Salt
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4. Pat the steak very dry and rub with the garlic powder, smoked paprika, remaining salt, and remaining black pepper. Heat the remaining olive oil in a heavy skillet over high heat until just smoking.
1 lb Sirloin or ribeye steak,
1.0 tbsp Olive oil,
1 tsp Garlic powder,
1 tsp Smoked paprika,
1.5 tsp Salt,
1 tsp Black pepper
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5. Sear the steak for 3 to 4 minutes per side for medium-rare (internal temperature 130°F / 54°C), adding the butter in the last minute and spooning it over the steak. Rest on a cutting board for 8 to 10 minutes, then slice thinly against the grain.
1 tbsp Butter
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6. Whisk the Greek yogurt with the juice of the lemon, a teaspoon of the lemon zest, the grated garlic clove, and a splash of water until pourable. Season with a pinch of salt.
1.5 tsp Salt,
0.5 cup Plain Greek yogurt,
1 piece Lemon,
1 clove Garlic clove, grated
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7. Divide the quinoa among three bowls and top with the roasted broccoli, asparagus, and sliced steak. Drizzle with the lemony yogurt and garnish with the parsley.
2 tbsp Fresh parsley, chopped (garnish)
