This steak and quinoa salad recipe is spectacularly easy to toss together, especially if you have some cooked quinoa or even a smidgen of leftover steak in the fridge.
This steak and quinoa salad recipe can be tossed together with spectacular ease if you happen to have either leftover cooked quinoa or that extra smidgen of grilled steak already in the fridge. That said, it’s still lovely and simple enough to make it from scratch without any hassle.–Renee Schettler Rossi
How To Keep Your Salad Low In Sugar
The author savvily suggests you opt for a whole-grain mustard that isn’t honey-sweetened for this steak and quinoa salad as it ensures you can better adjust the sweetness of the vinaigrette when you whisk it up.
Steak and Quinoa Salad
- Quick Glance
- 30 M
- 1 H
- Serves 4
- For the whole-grain mustard vinaigrette
- 1/2 cup (118 ml) olive oil
- 1/2 cup (118 ml) walnut or neutral oil, such as canola or grapeseed
- 1/4 cup (60 ml) white or red wine vinegar
- 1/4 cup (60 ml) whole-grain mustard
- 2 teaspoons (8 ml) honey or agave syrup
- 1/2 teaspoon (3 g) fine sea salt, plus more to taste
- 1/2 teaspoon (1 g) freshly ground black pepper
- For the quinoa salad
- 1 pound (454 g) flank or hanger steak (if using hanger steak, remove the center membrane)
- Fine sea salt
- Freshly cracked black pepper
- 2 teaspoons canola or vegetable oil
- 2/3 cup (118 g) uncooked quinoa
- 6 cups arugula (or other sturdy greens, such as escarole, frisee, or spinach)
- 4 carrots, peeled and shaved lengthwise with a vegetable peeler into ribbons
- 6 tablespoons (52 g) sunflower seeds, toasted if desired
- 1/3 cup (80 ml) whole-grain mustard vinaigrette
- Make the whole-grain mustard vinaigrette
- 1. Whisk together all the ingredients in a small bowl or shake them in a jar with a lid. Taste for seasoning and add more salt, if desired. You should have about 1 1/4 cups. (This can be made ahead and kept for up to 5 days in the refrigerator. As you go through the week, shake again to recombine the ingredients. If it loses some zing during storage, add a bit more mustard or vinegar to brighten it up.)
- Make the quinoa salad
- 2. Season the steak with fine sea salt and pepper. Let steak sit at room temperature for 20 minutes before cooking.
- 3. Heat the oil in a 9- or 10-inch (22- or 25-cm) skillet over medium-high heat until hot but not smoking. Add the steak to the skillet and cook, turning once, until browned on both sides and an instant-read thermometer registers 135°F (57°C) for medium-rare, 7 to 8 minutes total. Let steak rest on a cutting board for at least 10 minutes. Thinly slice the steak on a diagonal.
- 4. Meanwhile, bring a large pot of salted water to a boil, add the quinoa, reduce the heat, and simmer until the quinoa is tender, 10 to 12 minutes. Drain quinoa through a fine mesh sieve and let cool for 10 minutes.
- 5. Arrange the steak, quinoa, arugula, carrots, and sunflower seeds among individual plates and drizzle with the vinaigrette. (You may have some leftover vinaigrette. Simply cover and refrigerate for up to 5 days.) Add some freshly cracked black pepper if desired. Serve immediately.