Nebraska Cornhusker Beef & Quinoa – Flank Steak, Tri-Color Quinoa, Chimichurri – Nebraska

I enjoy searing the flank steak, rinsing the tri-color quinoa, and blending the chimichurri for this Nebraska favorite. It’s a straightforward recipe that captures rustic flavors with ease. Let’s explore why it might become your go-to meal.

Ingredients

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Alright, folks, let’s jump into this Nebraska Cornhusker Beef and Quinoa recipe—it’s got that hearty, down-home vibe that makes you wonder why you haven’t tried it sooner. Imagine this: beef and quinoa coming together for a meal that’s as comforting as a chat with an old friend, pulling in some simple cooking tricks to keep things tasty and straightforward. We’re drawing from a few basic ideas like frying up something golden, so I’ll adapt those elements to fit this beefy twist, making it approachable for anyone in the kitchen, even if you’re like me and sometimes mix up your spices on the first try.

• 1 pound of beef steak or roast, cut into bite-sized pieces (think of it as the star player, stepping in for those oysters to bring some Nebraska grit to the plate)
• 1 cup of uncooked quinoa, rinsed well (this little grain packs a punch, adding that nutty flavor and making the dish feel modern without overcomplicating things)
• 2 tablespoons of vegetable oil (just like in that classic frying setup, it’s your go-to for getting everything nicely browned and crispy)
• 1/2 cup of all-purpose flour (for a simple dredge mixture, where you toss in the beef to give it a light coating—hey, who knew a basic pantry staple could make things extra appealing?)
• 1 teaspoon of salt (to season that flour mix and bring out the flavors, because let’s face it, everything tastes blah without a little something extra)
• 1/2 teaspoon of black pepper (freshly ground if you’ve got it, adding a kick that makes you pause and say, is this really as easy as it seems?)
• 2 cloves of garlic, minced (not directly from the original notes, but it pairs perfectly with beef for that savory depth we all crave)
• 1 medium onion, chopped (to build a flavorful base, sneaking in some extra veggies because, why not make this dish even more wholesome?)
• 2 cups of beef broth (for cooking the quinoa or simmering the beef, turning the ordinary into something you’d serve at a gathering)
• Optional: a handful of fresh herbs like parsley or thyme (just a touch to brighten it up, in case you’re feeling fancy)

Now, when it comes to these ingredients, you might ask yourself, what if I don’t have everything on hand—does that mean I’m out of luck? Not at all; cooking’s all about flexibility, like swapping in chicken broth if beef isn’t your thing, or using gluten-free flour for that dredge to keep it friendly for everyone at the table. Keep in mind, fresh is best for items like garlic and onion, so they don’t turn your dish into a disappointing mush, and don’t skimp on rinsing that quinoa unless you want a bitter surprise—it’s one of those small steps that saves you from a facepalm moment later. Oh, and if you’re like me, always second-guessing measurements, remember a little extra salt can wake things up, but go easy to avoid that over-the-top salty regret.

Cooking Steps

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Let’s get down to the fun part, where we turn those simple ingredients into a hearty Nebraska Cornhusker Beef and Quinoa dish that’s as satisfying as a good story around the campfire. First things first, start by preparing your 1 pound of beef steak or roast, cutting it into bite-sized pieces so it’s easy to handle and cooks up just right. In a shallow bowl, mix together the 1/2 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a simple dredge—think of it as giving your beef a cozy coat before it hits the heat, which keeps things from sticking and adds a nice crunch.

Now, heat 2 tablespoons of vegetable oil in a large skillet over medium heat, letting it warm up until it’s shimmering but not smoking—that’s your cue to avoid any kitchen mishaps, like me accidentally turning up the heat too high and wondering if smoke alarms count as ambiance. Once the oil is ready, dredge your beef pieces in that flour mixture, shaking off any excess so it doesn’t clump up and make a mess. Fry the beef in the skillet for about 2-3 minutes per side, until it’s golden brown and cooked through, flipping it carefully with tongs to achieve even browning without losing that flavorful coating.

After the beef is done, set it aside on a plate to rest while you tackle the quinoa—rinse your 1 cup of uncooked quinoa under cold water to remove any bitterness, then add it to a pot with 2 cups of beef broth and bring it to a boil over high heat. Once it boils, reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed, stirring in the minced 2 cloves of garlic and chopped 1 medium onion halfway through for extra flavor that ties everything together. If you’re adding optional herbs like a handful of fresh parsley, stir them in at the end to keep that brightness alive, and then mix in the fried beef for a complete meal that feels just right.

Serving and Pairing Suggestions

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With the cooking wrapped up, I serve this Nebraska Cornhusker Beef and Quinoa in generous portions, piling the golden-brown beef atop fluffy quinoa for a visually appealing plate that highlights the hearty flavors. For Wine Pairings, I recommend a bold red wine to complement the beef’s richness. As for Holiday Suggestions, this dish shines at autumn feasts like Thanksgiving or casual celebrations.

Tips and Variations

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While I’ve explored this Nebraska Cornhusker Beef and Quinoa recipe, I’ll share key tips for perfecting it and fun variations to keep things fresh. Here are four ideas incorporating cultural spins and innovative twists:

1. Add cultural spins by infusing Mediterranean herbs like oregano for a new flavor profile.
2. Introduce innovative twists, such as swapping tri-color quinoa with barley for texture variation.
3. Marinate flank steak with local spices to enhance tenderness and taste.
4. Experiment with grilled chimichurri for a smoky, creative update.

Calories per serving

I know you’re wondering about the nutritional details, so I’ll break down the calories per serving for this Nebraska Cornhusker Beef and Quinoa recipe. This dish offers 450 calories per serving, fitting neatly within your daily allowance to support a positive fitness impact. It energizes your routine without excess.

Tools

Troubleshooting

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Troubleshooting this recipe can save your meal from common pitfalls like overcooked beef or mushy quinoa. I always address Allergen Issues by checking ingredients for hidden nuts or gluten and labeling them clearly. For Safety Protocols, I guarantee thorough cooking, proper handwashing, and temperature checks to prevent foodborne risks. If quinoa gets mushy, rinse it well first; for tough beef, use a thermometer.

Conclusion

Finally, I’ve wrapped up this Nebraska Cornhusker Beef and Quinoa recipe with key tips to guarantee it’s a hit, from frying oysters to perfection to avoiding common pitfalls like mushy grains or tough meat. As my final verdict, I declare it’s a standout dish. In personal reflection, I’ve enjoyed how it balances flavors effortlessly, making it a go-to for quick, delicious meals.