Grilled Vegetables, Steak & Quinoa Salad

Recipe Image
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Total Time:    45 minutes

Difficulty:      Easy

Makes:             0 servings

Nutritional per serving
Calories: 756 kcal
Fat: 40 g
Protein: 56 g
Carbohydrates: 41 g

14-Aug 2015, by Lee Sandwith

With Succulent Steak and a tasty Quinoa Salad on the side, this inspired Grilled Vegetables recipe is one for the foodies. It’s a bit higher in calories than the majority of our healthy recipes but it’s sooooo good it’s definitely worth sharing.

Ingredients

Makes 4 servings

For the quinoa salad:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 300 grams cooked quinoa
  • 200 grams cooked French lentils
  • 4.5 grams coarsely chopped fresh dill
  • 1 tablespoon finely chopped fresh oregano

For the yogurt dressing:

  • 140 grams Fat Free Greek yogurt
  • 4 grams fresh lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt

For the grilled steak and vegetables:

  • 1 large fennel bulb, trimmed, sliced lengthwise into 1/4″ planks, fronds reserved for serving
  • 250 grams cherry tomatoes
  • 12 scallions, roots trimmed (about 2 bunches)
  • Olive oil (for brushing)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 200 grams Halloumi cheese, sliced into 1/4″ planks (optional)
  • 450 grams flank or skirt steak
  • 1/2 teaspoon ground cumin

Directions

Make the quinoa salad:

  1. Whisk oil, vinegar, honey, and salt in a large bowl.
  2. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.

Make the yogurt dressing:

  1. Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.

Grill the vegetables and steak and assemble the salad:

  1. Prepare a grill or grill pan for medium-high heat.
  2. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper.
  3. Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool.
  4. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
  5. Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper.
  6. Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak.
  7. Let rest, then thinly slice against the grain.
  8. Transfer quinoa salad to a large platter.
  9. Top with grilled vegetables and steak.
  10. Season with additional salt and pepper and top with fennel fronds.
  11. Serve immediately with yogurt dressing alongside.

Tips & Alternatives

If you’re a bit concerned about the calories, cut out the Halloumi and you’ll save about 150 kcal per serving:

  • 595 kcal
  • 27g fat
  • 40g carbs
  • 46g protein.

Recipe and photo courtesy of epicurious

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