Packed full of colourful flavour, these sirloin salad jars are the perfect lunch or dinner on the run.
To prepare the steaks rub 2 teaspoons of the Aussie dukkah over each piece of steak. Heat a large frying pan over a medium high heat and cook the steaks for 1-2 minutes on each side. Remove from the pan and allow to rest, before slicing into thin strips.
Combine the Green Goddess dressing ingredients in blender and blitz until smooth.
To assemble the salad jars start with the salad dressing at the base and layer the ingredients on top. Finish with an extra sprinkle of Aussie dukkah and garnish with herbs.
To make the turmeric quinoa, rinse 1/2 cup raw quinoa, place in a small saucepan with 1 cup water and 1/2 teaspoon ground turmeric. Bring to the boil, cover with a lid, then reduce heat and simmer for 8-10 minutes or until small tails appear on the quinoa and most of the water has been absorbed.
Remove from the heat and allow to stand covered for 5 minutes before fluffing with a fork.
To make Aussie Dukkah, heat a small saucepan over a medium high heat and roast the sesame seeds, pistachios, almonds and sunflower seeds until golden.
Combine with the coriander and sea salt and grind in a mortal and pestle or blitz in a coffee grinder briefly until a light crumb forms. Store in an airtight container up to 2 weeks.
Recipe by Jacqueline Alwill for Australia Beef. For more information and beef recipes, visit Australia Beef’s Facebook page.
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