Steak-Quinoa Salad With Avocado-Lime Ranch Dressing Recipe

Name: Steak-Quinoa Salad With Avocado-Lime Ranch Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 1/4 cup olive oil; 3 tablespoons Worcestershire sauce; 2 tablespoons fresh lemon juice; 2 tablespoons light brown sugar; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 pound flank steak; 1 avocado, pitted and peeled; 1/3 cup prepare ranch dressing (homemade, or a good store brand); 1-1/2 tablespoons fresh lime juice; 8 ounces salad greens (whatever you want - I used 1/2 spring mix, 1/2 spinach); 1 cup cooked quinoa; 3/4 cup grape tomatoes, halved; 1/2 cup crumbled feta cheese; 1/4 cup thinly sliced red onion; 2 tablespoons chopped fresh basil

Servings: persons

2 garlic cloves, minced
1/4 cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound flank steak
1 avocado, pitted and peeled
1/3 cup prepare ranch dressing (homemade, or a good store brand)
1-1/2 tablespoons fresh lime juice
8 ounces salad greens (whatever you want - I used 1/2 spring mix, 1/2 spinach)
1 cup cooked quinoa
3/4 cup grape tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil

1
In a small bowl, whisk together garlic, oil, Worcestershire, lemon juice, brown sugar, cumin and cayenne. Place steak in large ziploc bag; pour marinade over steak. Seal bag and refrigerate at least 1 hour or up to 8 hours.
2
Meanwhile, in a small bowl, mash together avocado, ranch dressing and lime juice until everything is nicely combined - you can leave the avocado chunky, or keep mashing until the mixture is smooth.
3
Preheat an outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Grill steak 8 to 10 minutes or until internal temperature reaches 135u00b0 for medium-rare, flipping once halfway through cooking. Transfer to plate; let rest at least 5 minutes.
4
To serve, divide salad greens, quinoa, tomatoes, feta, onion and basil between 4 plates. Thinly slice steak across the grain, and divide between plates. Serve with dressing.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 garlic cloves, minced, 1/4 cup olive oil, 3 tablespoons Worcestershire sauce, 2 tablespoons fresh lemon juice, and more.

Yes, Steak-Quinoa Salad With Avocado-Lime Ranch Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak-Quinoa Salad With Avocado-Lime Ranch Dressing

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