For anyone looking for an all-in-one dinner, this is it! A perfectly wholesome meal packed with flavour and very nutritious. Not a one-pot recipe but a delicious bowl family meal that contains it all:  protein, carbohydrates, vegetables, toppings and sauce.
Serves 8
3 beef flank steak
For the marinade
1/2 cup light soy sauce
2 tablespoons red wine vinegar
1 tablespoon Worcester sauce
2 tablespoons vegetable oil
1 large garlic clove, chopped
Mix all the ingredients for the marinade and place the beef in, coat well, cover and refrigerate for at least one hour.
When ready to cook, heat a griddle pan and cook the flank steak for  2 minutes on each side.
Transfer the beef onto a baking tray and cook in a preheated oven to 180C for about 6- 8 minutes.
The cooking time depends on the thickness of the beef and whether you like it rare, medium or well done.
Allow the beef to relax for at least 5 minutes before slicing.
To slice the beef, take care to do it against the grain.
For the quinoa salad
1 1/2 cup of quinoa
250 g green beans, cut into 1 cm, boiled
2 carrots, diced and roasted
To cook the quinoa, place it in a medium saucepan with double the amount of water. Add salt and bring it to a boil, then turn the heat down, place a lid on it and simmer for about 15 minutes until the water has evaporated and the grains turn translucent in the middle.
For the dressing
4 tbsp olive oil
1 tbsp lemon juice or any vinegar of your choice
1/2 tbsp honey
1 tsp Dijon mustard
salt and pepper to taste
Place all the ingredients in a jug or jar and blend. Mix the cooked quinoa with the vegetables, mix in the dressing and reserve.
For the roasted chickpeas
1 x 400g can chickpeas, drained
Add a good drizzle of olive oil, salt, pepper, paprika, mix well and place on a baking tray. Bake in a preheated oven (180C) for 5 minutes, remove from the oven and stir, return to the oven for another 3 minutes.
Cook a good batch of kale.
To assemble the dish
Place the quinoa on a serving dish, arrange the kale followed by the beef and chickpeas.
I served mine with homemade beer batter onion rings and Harissa yoghurt.
For the harissa yoghurt
Add a spoonful of harissa paste to a bowl of  Greek yoghurt.

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