DIY In the Kitchen: Harvest Steak and Quinoa Salad
Bring the flavors of fall to your plate with this hearty and colorful recipe.
Bring the flavors of fall to your plate with this hearty and colorful recipe. Featuring tender, marinated skirt steak, roasted butternut squash, crisp apples and a tangy raspberry-walnut dressing, this recipe is an ideal make-ahead dish for weeknight dinners or casual autumn gatherings.
Ingredients:
1 beef skirt steak (about 1 pound) cut into 4 pieces
1/2 cup light raspberry and walnut salad dressing
4 teaspoons stone-ground mustard
1/2 cup uncooked quinoa
2 1/2 cups (about 10 ounces) cubed butternut squash
(1/2-inch cubes)
5 cups spring salad greens
1 large red apple, unpeeled, coarsely chopped
1 cup fat-free crumbled feta cheese (about 4 ounces)
1/4 cup sliced almonds, toasted
Instructions:
- Combine salad dressing and mustard in a small bowl. Place beef skirt steak and half of dressing mixture in food-safe plastic or silicone bag; turn to coat the steak. Close bag securely. Marinate in refrigerator 6 to 24 hours, turning occasionally. Cover and refrigerate the remaining dressing.
- Cook quinoa according to package directions; set aside.
- Meanwhile, place squash in 2-quart microwave-safe bowl; cover. Microwave on high for 5 minutes. Remove from microwave. Cool; set aside.
- Remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 8 to 12 minutes for medium rare (145° F) to medium (160° F) doneness, turning once. Carve steak diagonally across the grain into thin slices.
- Meanwhile, combine greens, squash, apple, feta cheese and remaining dressing mixture in a large bowl; toss to coat. Place salad on plates. Spoon scant 1/2 cup cooked quinoa in center of salad on each plate; top with beef slices. Sprinkle with toasted almonds.
Cook’s Tip: To grill rather than broil, pat steak dry with paper towel. Place steak over medium, ash-covered coals. Grill, covered, 7 to 12 minutes for medium rare (145° F) to medium (160° F) doneness, turning occasionally. On preheated gas grill, cook 8 to 12 minutes over medium heat. Adjust heat as needed to prevent burning.
