Steak and Quinoa Salad with Mango Salsa

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, 00 minutes

Cook Time: 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:

1. Freeze the steak for 30 minutes to make it easier to slice. While it's freezing, mix marinade ingredients together.
   
   
2. Slice the steak crosswise into very thin strips. Pour marinade over strips and mix well. Marinate for at least 1 hour or overnight.
   
   
3. In a medium saucepan, sautée te red pepper and the onion in 2 tablespoons olive oil until soft.
   
   
4. Add the chicken broth and bring to a boil.
   
   
5. Add the quinoa and stir. Lower the heat and simmer, covered, for 20-25 minutes.
   
   
6. Remove cover and continue to cook, until all of the water is absorbed and quinoa is tender.
   
   
7. Whisk salad dressing ingredients together and stir into the quinoa. Keep warm.
   
   
8. 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.
   
   
9. Stir chopped mango with the minced pepper, lime juice, and cilantro.
   
   
10. 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.

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