Introduction
This Steak-Quinoa Salad brings together the hearty satisfaction of marinated, seared flank steak with the fresh, vibrant crunch of a loaded salad. It’s all tied together with a creamy, dreamy avocado-lime ranch dressing that’s both rich and bright. You get a perfect balance of protein, whole grains, and fresh vegetables in every single bite.
Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes (plus optional marinating time)
- 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 small bowl, whisk together the minced garlic, olive oil, Worcestershire sauce, lemon juice, brown sugar, cumin, and cayenne pepper. Place the flank steak in a shallow dish or large resealable bag and pour the marinade over it, turning to coat. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
- While the steak marinates, prepare the avocado-lime ranch 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, cast-iron skillet, or outdoor grill over medium-high heat. Remove the steak from the marinade, letting excess drip off. Discard the used marinade. Cook the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes.
- While the steak rests, assemble the salad. In a large serving bowl or platter, combine the salad greens, cooked quinoa, halved grape tomatoes, crumbled feta cheese, thinly sliced red onion, and chopped fresh basil.
- Slice the rested flank steak thinly against the grain. Arrange the sliced steak over the salad.
- Drizzle the entire salad with the prepared avocado-lime ranch dressing, or serve the dressing on the side. Toss gently just before serving.
Variations
- Make it a Wrap: Skip the big salad bowl and pile the steak, quinoa, and toppings into a large tortilla or flatbread with a smear of the dressing.
- Switch up the Greens: Use chopped romaine for crunch, or swap in massaged kale for a heartier base.
- Serve Warm: For a comforting twist, serve the sliced steak and warm quinoa over the cool greens.
- Change the Cooking Method: Instead of grilling, thinly slice the marinated steak and stir-fry it quickly for a different texture.
Tips for Success
- Let the steak rest after cooking. This allows the juices to redistribute, ensuring your slices are tender and juicy, not dry.
- For easier slicing, cut the flank steak against the grain (look for the lines running along the steak and slice perpendicular to them).
- Cook the quinoa in advance and let it cool completely to prevent it from wilting the salad greens.
- Use a very sharp knife to thinly slice the red onion, and soak the slices in cold water for 5 minutes if you prefer a milder flavor.
Storage & Reheating
Store leftover salad components separately. Keep the sliced steak, undressed salad, and dressing in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat. Assemble salads fresh for the best texture.
FAQ
Can I use a different cut of steak?
Yes, skirt steak, hanger steak, or sirloin steak are all excellent, quick-cooking alternatives to flank steak.
How long can I marinate the steak?
For optimal flavor and tenderness, marinate for at least 15 minutes, but no longer than 4 hours, as the acid in the marinade can start to break down the meat texture.
Can I make the dressing ahead of time?
Yes, the avocado-lime ranch dressing can be made 1 day ahead. Press plastic wrap directly on the surface to prevent browning and store in the fridge.
My dressing is too thick. How can I thin it?
Add a teaspoon of water, milk, or extra lime juice and blend again until you reach your desired consistency.
Is the quinoa measured before or after cooking?
The recipe calls for 1 cup of *cooked* quinoa, which is roughly equivalent to about 1/3 cup uncooked quinoa.
Can I make this vegetarian?
Absolutely. Omit the steak and consider adding a can of rinsed black beans or chickpeas to the salad for plant-based protein.
