Elevate your dinner game with this delightful Steak Quinoa Salad with Charred Plums! Imagine tender, juicy flank steak paired with fluffy quinoa, peppery arugula, and sweet, smoky plums that bring a burst of flavor to every bite. This vibrant dish not only looks stunning on the plate but is also packed with nutrients, making it a perfect choice for a weeknight meal or a special gathering. Ready to impress your taste buds? Let’s dive into this quick and easy recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 1 cup quinoa
- 2 cups water
- 4 plums, halved and pitted
- 2 cups arugula
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Rinse quinoa thoroughly under cold water in a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, remove steak from refrigerator and let it rest at room temperature for 15-20 minutes. Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
- Preheat a grill pan or outdoor grill to high heat. Brush the steak with 2 tablespoons of olive oil.
- Grill the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Remove from heat and let rest for 5-7 minutes before slicing.
- While the steak is resting, brush plum halves with remaining olive oil and grill cut-side down for 2-3 minutes until char marks appear and fruit is slightly softened.
- Fluff the cooked quinoa with a fork and let it cool slightly. Transfer to a large serving bowl.
- Slice the rested steak against the grain into thin strips.
- In the serving bowl, combine quinoa, arugula, and sliced steak. Arrange charred plum halves on top.
- Drizzle balsamic vinegar over the salad and season with additional salt and pepper to taste.
- Serve immediately while steak is warm and plums are still slightly charred.
Tips
- Rinse the Quinoa: Don’t skip rinsing the quinoa! This step removes the saponins, which can give the quinoa a bitter taste, ensuring a pleasant flavor in your salad.
- Perfectly Cooked Steak: For a perfectly cooked steak, use a meat thermometer. Aim for 130°F (54°C) for medium-rare. Remember to let it rest after grilling to keep it juicy!
- Grill the Plums: Grilling the plums enhances their natural sweetness and adds a beautiful char. Keep an eye on them to prevent overcooking; just a few minutes will do!
- Customize Your Greens: While arugula adds a nice peppery kick, feel free to mix in other greens like spinach or kale for added texture and flavor.
- Make it Ahead: You can prepare the quinoa and grill the steak and plums ahead of time. Just assemble the salad right before serving to keep everything fresh.
- Add a Twist: For extra flavor, consider adding crumbled feta cheese or nuts like walnuts or almonds for a delightful crunch!
Nutrition Facts
Calories: 412kcal
Carbohydrates: 19g
Protein: 23g
Fat: 27g
Saturated Fat: g
Cholesterol: 55mg
