Fillet Steak, Stuffed Quinoa, Balsamic Tomatoes Mushroom, Sweet Potato and Kale

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is often less expensive and still creamy.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is typically cheaper and adds acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil can be less expensive and has a neutral flavor.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more affordable and still provides fiber.

Preheat grill to medium-high heat.

Rinse quinoa under cold water and drain.

Cook quinoa in beef stock according to package instructions until fluffy.

While quinoa cooks, prepare the sweet potato and mushroom.

Sauté kale in a skillet until wilted.

Combine cooked quinoa, sautéed kale, and gluten-free bread crumbs in a bowl; mix well.

Cut a pocket into the fillet steak, being careful not to cut through.

Stuff the fillet with the quinoa mixture, securing with toothpicks if necessary.

Season the outside of the steak with salt and pepper.

Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness.

Halve cherry tomatoes and toss with salt and pepper.

Remove steak from grill and let rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens