Introduction
This Steak-Quinoa Salad combines a bold, marinated flank steak with a creamy avocado-lime ranch dressing for a meal that’s both hearty and refreshing. It’s the perfect dish where smoky, savory, and zesty flavors meet crisp greens and protein-packed quinoa. You get a restaurant-quality, satisfying dinner that comes together in under 40 minutes.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Servings: 4
Ingredients
- 2 garlic cloves (minced)
- 1/4 cup olive oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 lb. flank steak
- 1 avocado (pitted and peeled)
- 1/3 cup prepared ranch dressing
- 1 1/2 tablespoons fresh lime juice
- 8 ounces salad greens (whatever you want – I used 1/2 spring mix, 1/2 spinach)
- 1 cup cooked quinoa
- 3/4 cup grape tomatoes (halved)
- 1/3 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh basil
Instructions
- In a shallow dish or large resealable bag, whisk together the minced garlic, olive oil, Worcestershire sauce, lemon juice, brown sugar, cumin, and cayenne pepper. Add the flank steak, turn to coat thoroughly, and marinate at room temperature for 20-25 minutes (or refrigerate for up to 4 hours).
- While the steak marinates, prepare the dressing. In a blender or food processor, combine the avocado, ranch dressing, and lime juice. Blend until completely smooth. Set aside.
- Preheat a grill or grill pan over high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes.
- While the steak rests, assemble the salad. In a large bowl or on a platter, layer the salad greens, cooked quinoa, halved tomatoes, crumbled feta, sliced red onion, and chopped fresh basil.
- Slice the rested flank steak thinly against the grain.
- Arrange the sliced steak over the prepared salad base. Drizzle generously with the avocado-lime ranch dressing. Serve immediately.
Variations
- Make it a Grain-Free Salad: Simply omit the quinoa for a lighter, low-carb option; the steak and veggies are more than satisfying on their own.
- Deconstruct for Meal Prep: Store the components separately—dressing in a small jar, sliced steak, and salad mix with quinoa and veggies in one container. Assemble and dress just before eating.
- Use as a Wrap or Bowl Filling: Chop the steak and salad ingredients more finely, toss with a bit of the dressing, and serve in a large tortilla wrap or a grain bowl over warm quinoa.
- Swap the Protein: Use the same marinade and technique with boneless, skinless chicken breasts or thick-cut portobello mushrooms instead of flank steak.
Tips for Success
- Room Temperature Marinade: For the most flavor in a short time, marinate the steak at room temperature. If marinating longer than 30 minutes, always refrigerate it.
- Rest the Steak: Allowing the steak to rest after cooking is non-negotiable. It lets the juices redistribute, ensuring every slice is tender and juicy, not dry.
- Thin Slices: Always slice flank steak against the grain (perpendicular to the long muscle fibers) to guarantee the most tender bite.
- Prevent Dressing Browning: If making the avocado dressing ahead, press a piece of plastic wrap directly onto its surface to limit air exposure and keep it bright green.
Storage & Reheating
Store leftover components separately for best results. Keep sliced steak in an airtight container in the fridge for up to 3 days. The avocado dressing is best enjoyed within 1-2 days. The assembled salad does not store well once dressed. Reheat steak slices gently in a skillet over medium-low heat until just warmed through to avoid overcooking.
FAQ
Can I use a different cut of steak?
Yes, skirt or hanger steak are excellent substitutes for flank steak and can be cooked using the same method.
My dressing is too thick. How can I thin it out?
Add a teaspoon of water or milk at a time and blend again until it reaches your desired, drizzle-able consistency.
Do I have to cook the quinoa?
Yes, the “1 cup cooked quinoa” in the ingredients refers to quinoa that has already been prepared. You’ll need about 1/3 cup of dry quinoa to yield approximately 1 cup cooked.
Can I make this recipe gluten-free?
It can be, but you must check your labels. Ensure your Worcestershire sauce and prepared ranch dressing are certified gluten-free brands.
What’s the best way to slice red onion thinly?
Use a sharp chef’s knife or a mandoline for paper-thin slices. Soaking them in ice water for 10 minutes after slicing can mellow their sharp bite.
How do I know when the steak is done?
For the most accurate result, use an instant-read thermometer. Aim for 130°F for medium-rare, 140°F for medium. The steak will continue to cook slightly while resting.
