Bite with Belkys: Butchers Filet with Quinoa Salad from Edge, Steak and Bar

The Chef: Aaron Brooks

The Restaurant: Edge, Steak and Bar (Four Seasons Hotel)

The Dish: Butchers Filet with Quinoa Salad

4 (7 oz.) butchers filet

2 Tbs of onion powder

2 Tbs of garlic powder

2 Tbs of smoked paprika

2 Tbs of sweet paprika

2 Tbs of black pepper

2 Tbs of ground cumin

1 pinch of dried thyme

3/4 Tbs of allspice

2 Tbs of clove

1/2 cup of kosher salt

2 Tbs of extra virgin olive oil

1/4 cup of black quinoa

1/4 cup gold quinoa

2 pc of corn on the cob, roasted on the grill

1/2 pint of baby tomatoes, cut in half

parsley

2 Tbs of chives, chopped

juice of 1 lemon

1 Tbs of white wine vinegar

kosher salt, to taste

1/2 lb of radishes, rinsed, dried and thinly sliced

4 cups of arugula, rinsed and dried

chimichurri (for garnish)

-Start by making a steak rub. Combine onion powder, garlic powder, smoked paprika, sweet paprika, black pepper, cumin, dried thyme, allspice, clove and kosher salt.

-Then, pour a little extra virgin olive oil over the butchers filet. Chef Aaron says it is also known as shoulder tender. Season the meat with the spice mix and grill.

- Next, cook black quinoa in salted boiling water for about 15 minutes. In a seperate pot, cook gold quinoa for about five minutes. Drain out the water and toss it into a bowl.

-Add corn, tomato, parsley, chives, extra virgin olive oil, lemon juice, white wine vinegar, salt, radish and arugula. Mix this all together.

First serve the quinoa salad. Then, place the steak on the side and top it with chimichurri.

Serves: 4

Serving Suggestion: Barbecue Collins

Note: Take a printed copy of the recipe to the restaurant and receive a complimentary appetizer with purchase of an entrée. Also, get a free cocktail if checking into the restaurant on FourSquare. (Valid for one month after the air date.)

1435 Brickell Avenue

Miami, FL 33131

305-358-3535

www.edgerestaurantmiami.com