Ingredients
Salad
- 1 cup quinoa (uncooked)
- 1/2 cup diced red onion
- 1 cup snap peas (sliced)
- 1/2 cup goat cheese or feta cheese
- 1/2 cup sliced honey roasted almonds
- 1/2 cup chopped basil
Steak & Seasoning
- 1 pound boneless steak (New York Strip recommended, 2 (8-ounce) steaks)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon sea salt (plus 1 teaspoon additional for steak seasoning)
- 1 teaspoon black pepper (plus 1 teaspoon additional for steak seasoning)
- 1 tablespoon olive oil (for grilling)
Dressing
- 2 large lemons (for 3 teaspoons zest and 6 tablespoons juice)
- 2 tablespoons honey
- 1 teaspoon Dijon-style mustard
- 1/3 cup olive oil
- Salt and pepper to taste (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper)
Instructions
- Prepare the Red Onion Mix: In a small bowl, combine the diced red onion, red wine vinegar, and 1 teaspoon of sea salt. Stir occasionally and set aside to marinate, which mellows the onion’s sharpness.
- Cook the Quinoa: Prepare quinoa according to package directions, typically simmered in water until tender. Allow it to cool completely, refrigerating if needed to speed up the process.
- Prep Salad Vegetables: Slice the snap peas and chop the fresh basil. Set aside for salad assembly.
- Make the Lemon Dressing: Zest and juice the lemons to yield about 3 teaspoons zest and 6 tablespoons juice. In a food processor or blender, combine lemon zest, lemon juice, honey, Dijon mustard, salt, and pepper. Blend until smooth and zest is broken down. Slowly add olive oil in a steady stream while pulsing until just emulsified to avoid metallic taste. Refrigerate until ready to use.
- Season the Steak: Mix ground cumin, ground coriander, 1 teaspoon salt, and 1 teaspoon pepper in a small bowl. Evenly coat all sides of the steaks with this spice mixture.
- Grill the Steak: Heat a grill or grill pan to high heat or a heavy skillet to medium-high. Oil the grill grates or pan with an olive oil-soaked paper towel or 1 tablespoon olive oil in the pan. Place steaks on the grill or pan, listen for a sizzle, and cook for 3 to 5 minutes per side, flipping once, until the internal temperature reaches 130°F for medium-rare. Remove from heat, tent with foil, and let rest for 5 to 10 minutes.
- Assemble the Salad: In a large bowl, combine cooled quinoa, snap peas, goat cheese, the red onion mixture (including juices), and chopped basil. Toss gently while adding dressing to taste; adjust salt and pepper as necessary.
- Serve: Sprinkle the honey roasted almonds over the salad for crunch. Slice the rested steak against the grain and serve alongside or atop the salad for a complete meal.
Notes
- Honey roasted almonds can be purchased pre-made or prepared at home by tossing almonds with a small amount of honey and roasting them at 350°F for 10 minutes.
- Adjust dressing quantity to personal taste to avoid overdressing the salad.
- For alternative cheeses, feta can be used instead of goat cheese.
- Allowing steak to rest after cooking ensures juicier, more flavorful meat.
- Quinoa can be cooked ahead of time and stored in the fridge to expedite salad assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
