Beef & Asparagus Bowl

Directions

1. Preheat oven to 450°F. In a medium size bowl add meat with the marinade ingredients, mix and let sit for 15 minutes.
2. In a saucepan heat 1 tbsp oil over medium heat, add quinoa and stir, add 3 cups of broth and bring to boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the liquid has been absorbed, about 15 minutes. Remove from heat and keep covered.
3. On a large baking sheet, arrange sweet potatoes. Drizzle with 1 tbsp olive oil and season with ½ tsp salt and ½ tsp pepper. Roast in oven, stirring occasionally, until charred and softened, about 25 minutes.
4. In a bowl, season asparagus with 1 tbsp of oil, ¼ tsp pepper, ¼ tsp salt, ¼ tsp thyme and ½ tsp dry rosemary.  In a large skillet on medium-high heat, pan fry asparagus until bright green and slightly soft, about 2 minutes, remove from pan and set aside.
5. Add 1 tbsp oil into the skillet and fry meat until brown and flip for an additional 3 minutes or until fully cooked, remove from pan and set aside.  Add 2 tbsp butter, sprinkle in flour, whisk until thin paste forms, slowly pour in ½ cup broth and whisk to fully combine, add 1 tsp rosemary and minced garlic, bring to a boil and cook until slightly thickened.
6. Arrange quinoa in bowls. Top with roasted potatoes, shredded cabbage, asparagus and steak. Drizzle with the rosemary butter sauce.