Author Notes
This salad couldn't be easier, and it's great all year round if you have an indoor grill pan, or if you don't mind grilling outside in the cold weather (I don't). It uses a basic marinade that lends a bit of flavor to the meat without overpowering it. I love all of the different textures in this salad, and it's a complete meal - you get your vegetables, meat, dairy and grains all in one bowl! —foxeslovelemons
Ingredients
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2
garlic cloves, minced
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1/4 cup
olive oil
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3 tablespoons
Worcestershire sauce
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2 tablespoons
fresh lemon juice
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2 tablespoons
light brown sugar
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1/2 teaspoon
ground cumin
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1/4 teaspoon
cayenne pepper
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1 pound
flank steak
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1
avocado, pitted and peeled
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1/3 cup
prepare ranch dressing (homemade, or a good store brand)
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1-1/2 tablespoons
fresh lime juice
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8 ounces
salad greens (whatever you want - I used 1/2 spring mix, 1/2 spinach)
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1 cup
cooked quinoa
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3/4 cup
grape tomatoes, halved
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1/2 cup
crumbled feta cheese
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1/4 cup
thinly sliced red onion
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2 tablespoons
chopped fresh basil
Directions
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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.
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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.
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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 135° for medium-rare, flipping once halfway through cooking. Transfer to plate; let rest at least 5 minutes.
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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.
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