Introduction
This hearty steak and quinoa salad is a complete meal, perfectly balancing warm, savory marinated steak with cool, crisp greens and a creamy, tangy homemade avocado-lime ranch dressing. You get a satisfying mix of textures and flavors in every bite, making it ideal for a quick weeknight dinner or an impressive lunch. The dressing, blending ripe avocado with classic ranch, adds a uniquely fresh and creamy element that ties the whole dish together.
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 medium bowl, whisk together the minced garlic, olive oil, Worcestershire sauce, fresh lemon juice, light brown sugar, ground cumin, and cayenne pepper to make the steak marinade.
- Place the flank steak in a shallow dish or large resealable bag. Pour the marinade over the steak, ensuring it’s fully coated. 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.
- Heat a grill pan, skillet, or outdoor grill over medium-high heat. Remove the steak from the marinade, letting excess drip off. Cook the steak for about 4-5 minutes per side for medium-rare, or to your desired doneness. Transfer to a cutting board and let rest for at least 5 minutes.
- While the steak rests, assemble the salad base. Divide the salad greens among four plates or bowls. Top each evenly with the cooked quinoa, halved grape tomatoes, crumbled feta cheese, thinly sliced red onion, and chopped fresh basil.
- Thinly slice the rested steak against the grain. Arrange the sliced steak over each salad.
- Drizzle the avocado-lime ranch dressing generously over the assembled salads and serve immediately.
Variations
- Deconstructed Bowl: Serve all the components family-style in separate bowls, allowing everyone to build their own salad.
- Warm Quinoa Salad: Toss the warm, cooked quinoa and tomatoes with the steak marinade before it’s used for a more cohesive, flavorful base.
- Kebab Style: Cut the marinated steak into cubes before grilling on skewers, then place them atop the salad for a fun presentation.
- Herb Swap: Replace the fresh basil with fresh cilantro or mint for a different aromatic profile.
Tips for Success
- Ensure your grill or pan is very hot before adding the steak to get a good sear and prevent sticking.
- Letting the steak rest after cooking is crucial; it allows the juices to redistribute, resulting in a more tender and flavorful slice.
- For the creamiest dressing, use a perfectly ripe avocado. If it’s underripe, the dressing will be lumpy; if overripe, it may taste off.
- To mellow the sharpness of the red onion, soak the thin slices in cold water for 5-10 minutes, then pat dry before adding to the salad.
Storage & Reheating
Store leftover components separately for best results. Keep undressed salad greens, toppings, and dressing in airtight containers in the refrigerator for up to 2 days. Store sliced steak in its own container for up to 3 days. Reheat steak gently in a skillet over low heat or enjoy it cold on the salad.
FAQ
Can I use a different cut of steak?
Yes, skirt steak or sirloin would work well with this marinade and cooking method.
Can I make the dressing ahead of time?
You can make it a few hours ahead. Press plastic wrap directly onto the surface to prevent browning and store it in the fridge.
How do I cook the quinoa?
Use a 2:1 ratio of water to quinoa. Bring 2 cups of water to a boil, add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork. This yields about 3 cups cooked, so you’ll have extra.
What if I don’t have fresh lemon or lime juice?
For the best flavor, fresh is highly recommended. In a pinch, you can use bottled juice, but the taste will be less bright.
Can I make this vegetarian?
Absolutely. Omit the steak and Worcestershire sauce (check that it’s vegetarian-friendly). You can add marinated and grilled portobello mushrooms or chickpeas instead.
Is the marinade also used as a dressing?
No, the marinade is for the steak only. It should not be reused as a dressing due to contact with raw meat. The salad uses the separate avocado-lime ranch dressing.
