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Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing

4.6

(14)

Image may contain Food Lunch Meal Plant and Dish
Photo by Chelsea Kyle, food styling by Anna Stockwell

Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Recipe information

  • Total Time

    45 minutes

  • Yield

    Serves 4

Ingredients

For the quinoa salad:

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
2 cups cooked quinoa
1 cup cooked French lentils
1/2 cup coarsely chopped fresh dill
1 tablespoon finely chopped fresh oregano

For the yogurt dressing:

1/2 cup plain Greek yogurt
1/4 cup fresh lemon juice
3 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
1 pint cherry tomatoes
12 scallions, roots trimmed (about 2 bunches)
Olive oil (for brushing)
1 teaspoon kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided, plus more
1/2 pound Halloumi cheese, sliced into 1/4" planks (optional)
1 pound flank or skirt steak
1/2 teaspoon ground cumin

Preparation

  1. Make the quinoa salad:

    Step 1

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

  2. Make the yogurt dressing:

    Step 2

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

  3. Grill the vegetables and steak and assemble the salad:

    Step 3

    Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.

    Step 4

    Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

    Step 5

    Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.

  4. Do Ahead

    Step 6

    The yogurt dressing can be chilled for up to 3 days.

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