This savory bowl combines beautifully the minute steaks, avocado, and cherry tomatoes with millet and makes for a perfect light dinner!
Have you tried millet yet? I know that millet is not the most common type of seed crop you’re expecting on your table for dinner, but I assure you that in combination with those ingredients (minute steaks, avocado, and cherry tomatoes) it’s just downright delicious.
What makes it special is the combination of a precious few high-quality ingredients. Strangely enough, I chose millet as the base—millet, one of the healthiest grains that, until last week, I had absolutely no idea how it tastes – so creamy and fluffy. Now, paired with creamy avocado and the concentrated sweetness of cherry tomatoes, it gets mellowed. Great so far.
However, there are times, especially after a tough evening workout, that I crave a little something more substantial, something meaty and those minute steaks cooked in a sesame – lemon dressing taste so good.
Another step worth mentioning is that in order to bring all these flavors together in a balanced, complementary way, I went and squeezed one fresh lemon over it. Imagine how this millet salads gets a fantastic new dimension of texture and flavor.
By the way, did you know that millet is so important because of it’s uniquely high content of nutrients, including vitamin B, as well as calcium, iron, potassium, zinc, magnesium, not to mention being a healthy source of essential fats in the body.
Like all grains, before cooking millet rinse it very well under running water.
As I continue to experiment with recipes using millet, I could easily notice the two possible ways of cooking this grain. If you want a fluffy consistency like rice, after the liquid has returned to a boil, turn down the heat, cover and simmer for about 20 minutes. If you want the millet to have a more creamy consistency, stir in adding a little water every now and then.
This light, healthy and satisfying bowl is just in time for dinner. Say no more and pass me that bowl ….
- - 150 g uncooked millet
- - 300 g minute steaks
- - 1 avocado, sliced
- - 8 cherry tomatoes
- - 1 tbsp raw sesame seeds
- - 1 pinch cayenne pepper
- - ½ tsp crushed red pepper flakes
- - 1 pinch of marjoran
- - 1 tbsp extra-virgin olive oil
- - salt and pepper to taste
- Rinse the millet in a fine mesh strainer and drain well. Bring water to a boil in a small saucepan and add the millet. Reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes or until the water is absorbed and the grains are fluffy bot not mushy. The proportion is 2:1 (2 parts of water for 1 part of millet).
- P.S. I highly recommend checking once in a while if the water has been absorbed. If it has been, just remove it from heat. Once cooked, remove from heat, fluff with a fork, and leave it covered for 5 more minutes.
- Meanwhile, cut the minute steaks in thin stripes and then cut the stripes in inch-long sections. Season them with all the condiments. Add 1 tablespoon of olive oil in a medium skillet and the beef cubes for a couple of minute until the beef gets light brown (about 3 minutes) stirring occasionally. Before removing the skillet from the heat, squeeze half of lemon and sprinkle sesame seeds over them and let them simmer gently for another 2 minutes.
- Cut the avocado and cherry tomatoes and serve them all in a bowl/plate. Squeeze in the other half of the lemon on top and serve it warm.