Spiced rib eye with quinoa and stinging nettle salad

Spiced rib eye with quinoa and stinging nettle salad

Taste of Australia
15 mins
Cooking time
25 mins
Stuart Scott

When I visited artist Arthur Boyd’s property, Bundanon, the education officer, Saskia Vrenegoor, brought me some stinging nettles. I always marvel that their sting disappears as soon as they are cooked. This recipe takes inspiration from the adjacent cattle farm and landscape.


Quantity Ingredient
2 x 600g beef rib eye steaks, on the bone
2 teaspoons ground coriander
3 teaspoons ground cumin
freshly ground black pepper
125g thick greek-style yoghurt
1 tablespoon extra-virgin olive oil

Nettle and grain salad

Quantity Ingredient
200g quinoa
1 cup stinging nettles
1 bunch coriander, leaves roughly chopped
1 bunch flat-leaf parsley, leaves roughly chopped
1 bunch mint, leaves roughly chopped
1 eschalot, thinly sliced
2 tablespoons pepitas, toasted
2 tablespoons slivered almonds, toasted
2 tablespoons pine nuts, toasted
75g currants or sultanas
1 pomegranate, seeds of (optional)
salt, to taste
freshly ground black pepper, to taste
1 lemon, juiced and finely grated zest
60ml extra-virgin olive oil


  1. For the nettle and grain salad, rinse the quinoa in water, drain and toast it in a small saucepan for a few minutes, stirring frequently. Add 500 ml water and cook according to the packet directions. Cover and cook over low heat until tender, approximately 15 minutes. In the last couple of minutes of cooking, add the stinging nettles, and cook, stirring until wilted. Remove from the heat and set aside to cool.
  2. Rub the steaks with the ground coriander and 2 teaspoons of the cumin and season to taste. Set aside to absorb the flavours. Combine the remaining cumin with the yoghurt.
  3. Mix the remaining salad ingredients, except the lemon juice and zest and oil, together in a large bowl. Add the quinoa and nettle mixture and season to taste with salt and pepper. Whisk together the lemon juice and zest and oil and dress the salad just prior to serving.
  4. Heat a large frying pan over high heat and add the oil. Add the beef and cook for 5 minutes or until brown and crusted on one side. Turn and cover with a lid or foil and cook for a further 5 minutes or until brown, crusted and cooked as desired. Remove to a warm plate and cover loosely with foil to rest for 5–10 minutes.
  5. To serve, carve the meat off the bones and then slice downwards to make thin slices. Divide the salad among four serving plates, surround with steak and top with the combined yoghurt and cumin.


  • Beef and spices demand a shiraz! I matched this dish with a Southern Highlands syrah from my friend Rosie Cupitt.

Lyndey’s note

  • To remove the seeds from a pomegranate, slice the fruit in half then turn and bash with the back of a wooden spoon over a small bowl.
Taste of Australia
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