Articles & Recipes

Thai Grilled Steak and Quinoa Bowls

April 20, 2018

Take a trip to Thailand with these boldly flavored steak and quinoa bowls.

Ingredients Makes 4 servings

1 cup quinoa, rinsed 250 mL
1 tbsp Thai red or green curry paste 15 mL
11⁄2 cups water 375 mL
12 oz boneless beef top loin (strip loin) or top sirloin steak, trimmed 375 g
Melted virgin coconut oil
Fine sea salt and freshly cracked black pepper
1 tsp packed light brown sugar 5 mL
2 tbsp freshly squeezed lime juice 30 mL
Suggested Accompaniments:
Fresh mint, cilantro or basil leaves
Very thinly sliced red bell pepper
Toasted unsweetened flaked coconut


  • Preheat barbecue grill to medium-high
  1. In a medium saucepan, combine quinoa, curry paste and water. Bring to a boil over medium-high heat, stirring to combine curry paste. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Meanwhile, pat steak dry with paper towels. Lightly rub with coconut oil (see tip, at left). Sprinkle with salt and generously season with pepper. Grill on preheated barbecue, turning once, for 5 to 6 minutes per side for medium-rare, or to desired doneness. Transfer to a cutting board and let rest for 5 minutes.
  3. In a small bowl, whisk together brown sugar, 2 tbsp (30 mL) coconut oil and lime juice. Season to taste with salt and pepper.
  4. Divide quinoa mixture among four bowls. Thinly slice steak and arrange on top. Sprinkle with any of the suggested accompaniments, as desired. Drizzle with dressing.
An equal amount of curry powder (any heat level) can be used in place of the curry paste. When rubbing the steak with melted coconut oil, be sure to measure out the oil for the dressing first and put it in a separate bowl to avoid any cross-contamination with the raw steak. As well, discard any extra melted oil that you’ve dipped a brush or your fingers into when rubbing the steak.


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