Beef Scotch with Roasted Baby Carrots and Feta Whip

Steps

1. oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using).
2. Toss carrots and honey on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 15–18 minutes, until tender and just starting to caramelise. Remove tray from oven and sprinkle over parsley.
3. Cook quinoa in pot of boiling water for 12–15 minutes, until tender. Take off heat and drain well. Return to pot, cover with a tight fitting lid and allow to steam for a further 5 minutes.
4. Heat a drizzle of oil in a large fry-pan (with lid) on medium heat. Cook bacon for 3–5 minutes, until golden brown. Add broccoli and continue to cook for 4–5 minutes, until softened. Cover with lid and cook a further 1–2 minutes, until bright green and tender.
5. Transfer broccoli and bacon to a large bowl, along with cooked quinoa and lemon zest and juice. Season to taste with salt and pepper and mix to combine. Add milk to a small bowl, crumble in feta and use a small whisk to combine until smooth. Season with pepper if desired.
6. Wipe pan clean and return to medium-high heat with a drizzle of oil. Pat beef dry with paper towels and season with salt and pepper. Cook beef for 3–4 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered to rest, for 2–3 minutes.
7. Divide bacon, broccoli and quinoa salad between plates and top with roasted baby carrots. Thinly slice beef and place on top with a drizzle of feta whip.