This steak and quinoa salad is wonderfully refreshing and packed with nutrition. Quinoa is a particularly healthful grain from the Andes, very high in protein and other nutrients. The quinoa salad has a cilantro-lime dressing, and is topped with strips of marinated, pan-grilled steak. A slightly spicy mango salsa adds the perfect touch of cooling sweetness. For a vegetarian version of this dish, top the salad with some black beans and queso freso cheese tossed with lime juice.
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours, 40 minutes
Ingredients:
- 1 pound of thick cut steak
- For the Steak Marinade:
- 2 tablespoons vinegar
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chile pepper
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- Ground pepper
- For the Quinoa:
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped onion
- 2 tablespoons olive oil
- 1 1/2 cups quinoa
- 3 cups chicken broth
- For the Quinoa Salad Dressing:
- Juice of 1 lime
- 3 tablespoons chopped cilantro
- 1/2 teaspoon chile powder
- 1/3 cup olive oil
- 1 tablespoon sugar
- Salt and pepper to taste
- For the Mango Salsa:
- 1 1/2 cups diced mango, fresh or frozen
- 1 tablespoon minced jalepeno pepper (or to taste)
- 2 tablespoons minced cilantro
- Juice of 1/2 lime
- Salt and pepper to taste
Preparation:
- Freeze the steak for 30 minutes to make it easier to slice. While it's freezing, mix marinade ingredients together.
- Slice the steak crosswise into very thin strips. Pour marinade over strips and mix well. Marinate for at least 1 hour or overnight.
- In a medium saucepan, sautée te red pepper and the onion in 2 tablespoons olive oil until soft.
- Add the chicken broth and bring to a boil.
- Add the quinoa and stir. Lower the heat and simmer, covered, for 20-25 minutes.
- Remove cover and continue to cook, until all of the water is absorbed and quinoa is tender.
- Whisk salad dressing ingredients together and stir into the quinoa. Keep warm.
- Heat a heavy grill pan on high heat. Add the steak slices in batches and cook briefly, turning them with tongs until desired doneness. Remove to a plate lined with paper towels.
- Stir chopped mango with the minced pepper, lime juice, and cilantro.
- To serve, place quinoa salad on plate, top with steak, and garnish with mango salsa. Serve warm or at room temperature.
Makes enough for 4 main course salads.
