Quinoa Crusted Cube Steak with Salsa

QuinoaCrusted Cube Steak with Salsa

Serves 4

Coating:

1 cup quinoa

1/3 cup chopped fresh thyme

zest of 1 large lemon

2 tablespoons salt

1/2 teaspoon freshly ground black pepper

2 eggs

1/4 cup plus 2 tablespoons olive oil

4 4 ounce cube steaks (minute steaks)

Salt and freshly ground black pepper

Salsa:

1 14 ounce can diced tomatoes, drained

3 green onions, sliced

2 clove garlic, minced

1 tablespoon chilli powder

1 tablespoon lime juice

1/2 cup cilantro, chopped

1small jalapeno pepper, seeded and chopped

Salt and freshly ground black pepper

Salsa

For the sauce: In a small bowl, mix together all of the Salsa ingredient and set aside.

Cube Steak (minute steak)

For the coating: In a medium bowl, mix together the quinoa, thyme, lemon zest, salt, and pepper.

Beat the eggs with 2 tablespoons of water in another medium bowl.

Heat 1/4 cup olive oil in a large nonstick skillet over medium heat.

Season the cube steak with salt and pepper.

Dip the cube steak in the egg and then coat with the quinoa mixture, pressing lightly to help the coating stick. 

Add half the cube steak to the pan and cook until light golden, about 5 minutes on each side for medium rare. Add the remaining 2 tablespoons oil to the pan and cook the remaining chops. Tent the chops in foil and allow to rest for 5 minutes. Serve with salsa on the side