Steak-Quinoa Salad with Avocado-Lime Ranch Dressing

Introduction

This Steak-Quinoa Salad combines a tangy, perfectly seared flank steak with a creamy Avocado-Lime Ranch Dressing for a meal that’s both hearty and refreshing. You get a satisfying mix of textures and flavors from the quinoa, fresh vegetables, and salty feta, all tied together with a dressing that’s impossibly creamy yet light.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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 make the steak marinade.
Place the flank steak in the marinade, turning to coat. Let it marinate at room temperature for 20 minutes, or cover and refrigerate for up to 4 hours.
While the steak marinates, make the dressing: In a blender or food processor, combine the pitted and peeled avocado, ranch dressing, and lime juice. Blend until completely smooth. Set aside.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade, letting excess drip off. Cook the steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Transfer to a cutting board and let rest for 10 minutes.
Assemble the salads: Divide the salad greens among four bowls or plates. Top each with 1/4 cup of cooked quinoa, halved grape tomatoes, crumbled feta cheese, and sliced red onion.
Thinly slice the rested steak against the grain. Arrange the steak slices over each salad. Drizzle generously with the avocado-lime ranch dressing and sprinkle with chopped fresh basil.

Variations

Make it a Wrap: Slice the steak thinly and serve everything in a large tortilla or wrap with a generous smear of the dressing.
Grain Swap: Substitute the cooked quinoa with an equal amount of cooked farro, bulgur, or couscous for a different texture.
Serve Warm: Sauté the salad greens lightly to wilt them, then top with warm quinoa and hot sliced steak for a comforting warm salad bowl.
Simplify Assembly: Toss all the salad components (greens, quinoa, tomatoes, feta, onion, and basil) together in a large bowl, then top with steak and dressing.

Tips for Success

Let the steak rest after cooking; this allows the juices to redistribute, ensuring a juicy, tender bite in every slice.
To easily slice the red onion thinly, use a mandoline or a very sharp knife.
For the creamiest dressing, ensure your avocado is perfectly ripe.
Pat the marinated steak dry before grilling to ensure a better sear and prevent steaming.

Storage & Reheating

Store leftover salad components (dressing, steak, and assembled salad) separately in airtight containers in the refrigerator for up to 3 days. For best results, reheat the sliced steak gently in a skillet over low heat. Assemble a fresh salad with the cold components and reheated steak.

FAQ

Can I use a different cut of steak?

Yes, skirt or hanger steak would be excellent alternatives to flank steak. Adjust cooking time based on thickness.

Can I make the dressing ahead of time?

Yes, but press plastic wrap directly onto the surface of the dressing and refrigerate for up to 24 hours. The avocado may darken slightly but the flavor will still be great.

My avocado isn’t ripe. What can I do?

You can try blending the ranch dressing and lime juice with an unripe avocado, but the texture will be chunkier and less creamy. For the intended texture, a ripe avocado is essential.

How do I cook the quinoa?

Cook 1/3 cup dry quinoa according to package directions (typically simmering in 2/3 cup water or broth) to yield about 1 cup cooked.

Is there a substitute for Worcestershire sauce?

You can use soy sauce or tamari, though the flavor profile will be slightly different (less tangy, more salty).

Can I make this vegetarian?

Absolutely. Omit the steak and consider marinating and grilling thick slices of portobello mushrooms or extra-firm tofu using the same marinade.