Introduction
This Steak-Quinoa Salad combines the robust, savory flavor of marinated steak with a light and fresh bed of greens, all tied together with a uniquely creamy and tangy Avocado-Lime Ranch Dressing. It’s a satisfying meal that delivers high protein and vibrant flavors in every bite, perfect for a quick yet impressive dinner. You get a complete, restaurant-quality dish that comes together faster than you’d think.
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, whisk together the minced garlic, olive oil, Worcestershire sauce, lemon juice, brown sugar, cumin, and cayenne pepper to create the marinade.
- Place the flank steak in the marinade, turning to coat. Let it marinate at room temperature for 20-30 minutes.
- While the steak marinates, make the dressing. In a blender or food processor, combine the pitted and peeled avocado, prepared ranch dressing, and fresh lime juice. Blend until completely smooth. Set aside.
- Preheat a grill pan or outdoor grill over medium-high heat. Remove the steak from the marinade, letting excess drip off. Grill for 4-5 minutes per side for medium-rare, or to your desired doneness.
- Transfer the grilled steak to a cutting board and let it rest for at least 5 minutes. Then, slice it thinly against the grain.
- To assemble the salads, divide the salad greens among four plates or bowls.
- Top each portion of greens with 1/4 cup of cooked quinoa, halved grape tomatoes, crumbled feta cheese, sliced red onion, and chopped fresh basil.
- Arrange the sliced steak over each salad. Drizzle generously with the avocado-lime ranch dressing and serve immediately.
Variations
- Turn it into a meal-prep bowl by layering the ingredients (dressing on the side) in airtight containers for easy weekday lunches.
- Skip the individual plates and serve it as a large, shareable chopped salad by dicing the steak and tossing all ingredients together in a big bowl.
- For a heartier, burrito-inspired version, serve the warm components—sliced steak, quinoa, and toppings—in a large tortilla wrap with the dressing drizzled inside.
- Make it a steakhouse-style salad by serving it warm, placing the hot, sliced steak directly onto the cold greens so they slightly wilt.
Tips for Success
- Letting the steak rest after cooking is crucial; it allows the juices to redistribute, ensuring a moist and flavorful result.
- To easily slice red onion thinly, use a sharp knife or a mandoline slicer.
- Ensure your quinoa is cooled to room temperature before adding it to the salad to prevent the greens from wilting.
- For the best flavor in the dressing, use a ripe avocado that yields slightly to gentle pressure.
Storage & Reheating
Store leftover components separately for best results. Keep the sliced steak, salad greens, and other toppings in airtight containers in the refrigerator for up to 3 days. Store the dressing in a sealed container for up to 2 days. For a warm salad, gently reheat the steak and quinoa in the microwave or a skillet before assembling with cold toppings.
FAQ
Can I use a different cut of steak?
Yes, skirt steak or sirloin steak are excellent alternatives to flank steak and work well with this marinade.
Can I make the dressing ahead of time?
Yes, you can prepare it up to a day in advance. Press plastic wrap directly onto the surface of the dressing to prevent browning and store it in the refrigerator.
I don’t have a grill. How can I cook the steak?
You can cook the steak in a very hot cast-iron or stainless-steel skillet on the stovetop. Sear for the same amount of time per side.
Can I use bottled lime juice?
Fresh lime juice is strongly recommended for the dressing as it provides a brighter, fresher flavor without the bitterness of some bottled varieties.
How do I cook quinoa for this recipe?
Cook 1/3 cup of dry quinoa according to package directions (typically simmered in 2/3 cup water or broth) to yield approximately 1 cup cooked.
Is there a substitute for the feta cheese?
Crumbled goat cheese or queso fresco would be delicious alternatives with a similar creamy, tangy profile.
