Steak-Quinoa Salad with Avocado-Lime Ranch Dressing
This steak and quinoa salad couldn’t be easier, and it’s great all year round if you have an indoor grill pan, or if you don’t mind grilling outside in the cold weather (I don’t).
Ingredients
- 2 garlic cloves minced
- ¼ cup olive oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons light brown sugar
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 lb. flank steak
- 1 avocado pitted and peeled
- ⅓ cup prepared ranch dressing
- 1 ½ tablespoons fresh lime juice
- 8 ounces salad greens whatever you want – I used 1/2 spring mix, 1/2 spinach
- 1 cup cooked quinoa
- ¾ cup grape tomatoes halved
- ⅓ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh basil
Instructions
- In a small bowl, whisk together garlic, oil, Worcestershire, lemon juice, brown sugar, cumin and cayenne. Place steak in large ziploc bag; pour marinade over steak. Seal bag and refrigerate at least 1 hour or up to 8 hours.
- Meanwhile, in a small bowl, mash together avocado, ranch dressing and lime juice until everything is nicely combined – you can leave the avocado chunky, or keep mashing until the mixture is smooth.
- Preheat an outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Grill steak 8 to 10 minutes or until internal temperature reaches 135 degrees F for medium-rare, flipping once halfway through cooking. Transfer to plate; let rest at least 5 minutes.
- To serve, divide salad greens, quinoa, tomatoes, feta, onion and basil between 4 plates. Thinly slice steak across the grain, and divide between plates. Serve with dressing.
Calories: 587kcal, Carbohydrates: 30g, Protein: 31g, Fat: 39g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 20g, Cholesterol: 84mg, Sodium: 575mg, Potassium: 1049mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1134IU, Vitamin C: 30mg, Calcium: 144mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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