Marinade & Sauce:
Step 1Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef Strip Steaks, Boneless and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Step 2Meanwhile, prepare basting sauce. Pour reserved 3/4 cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside.
Step 3Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate arils and walnuts. Keep warm.
Step 4Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
Step 5Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate arils, if desired.
Nutrition information per serving: 430 Calories; 162 Calories from fat; 18g Total Fat (5 g Saturated Fat; 7 g Monounsaturated Fat;) 79 mg Cholesterol; 141 mg Sodium; 26 g Total Carbohydrate; 2.7 g Dietary Fiber; 40 g Protein; 4.1 mg Iron; 10.1 mg NE Niacin; 0.9 mg Vitamin B6; 1.9 mcg Vitamin B12; 7.3 mg Zinc; 41.6 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.