Grilled Steak, Vegetable, And Quinoa Salad With Yogurt-Tahini Dressing
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
40
Spice
58
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 tbsps
Red Wine Vinegar1 tsp
Honey2 cups
Cooked Quinoa1 cup
Lemon Juice (fresh)3 tbsps
Tahini1 large
Fennel (bulb, trimmed, sliced lengthwise into 1/4-inches planks, fronds reserved for serving)450 g
Skirt Steak (flank or)1 tsp
Ground CuminDirections:
1
Make the quinoa salad: Whisk oil, vinegar, honey, and salt in a large bowl
2
Add quinoa, lentils, dill, and oregano and stir to combine
3
Set aside
4
Whisk oil, vinegar, honey, and salt in a large bowl
5
Add quinoa, lentils, dill, and oregano and stir to combine
6
Set aside
7
Make the yogurt dressing: Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp
8
Water in a small bowl
9
Set aside
10
Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp
11
Water in a small bowl
12
Set aside
13
Grill the vegetables and steak and assemble the salad: Prepare a grill or grill pan for medium-high heat
14
Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp
15
Salt and 1/4 tsp
16
Pepper
17
Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool
18
If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side
19
Meanwhile, rub steak with cumin, remaining 1/2 tsp
20
Salt, and remaining 1/2 tsp
21
Pepper
22
Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak
23
Let rest, then thinly slice against the grain
24
Transfer quinoa salad to a large platter
25
Top with grilled vegetables and steak
26
Season with additional salt and pepper and top with fennel fronds
27
Serve immediately with yogurt dressing alongside
28
Prepare a grill or grill pan for medium-high heat
29
Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp
30
Salt and 1/4 tsp
31
Pepper
32
Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool
33
If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side
34
Meanwhile, rub steak with cumin, remaining 1/2 tsp
35
Salt, and remaining 1/2 tsp
36
Pepper
37
Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak
38
Let rest, then thinly slice against the grain
39
Transfer quinoa salad to a large platter
40
Top with grilled vegetables and steak
41
Season with additional salt and pepper and top with fennel fronds
42
Serve immediately with yogurt dressing alongside
43
Do Ahead The yogurt dressing can be chilled for up to 3 days
44
The yogurt dressing can be chilled for up to 3 days