Harvest Steak & Quinoa Salad

Enjoy a great tasting harvest salad using Skirt Steak, quinoa, squash, apple and almonds.

  • 40
    min
  • 4
    SERVINGS
  • 787
    Cal
  • 34 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef skirt steak, (about 1 pound), cut into 4 pieces
  • 1/2 cup lite (58% less fat, 41% fewer calories) raspberry & 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, coarsley chopped
  • 1 cup fat-free crumbled feta cheese (about 4 ounces)
  • 1/4 cup sliced almonds, toasted

Cooking:

  1. Combine salad dressing and mustard in small bowl. Place beef steak and half of dressing mixture in food-safe plastic bag; turn to coat steak. Close bag securely; marinate in refrigerator 6 to 24 hours, turning occasionally. Cover remaining dressing; refrigerate.

  2. Cook quinoa according to package directions; set aside.

  3. Meanwhile, place squash in 2-quart microwave-safe bowl; cover. Microwave on HIGH 5 minutes. Remove from microwave. Cool; set aside.

  4. 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.

  5. Meanwhile, combine greens, squash, apple, feta cheese and remaining dressing mixture; toss to coat. Place salad on plates. Spoon scant 1/2 cup quinoa in center of salad; top with beef slices. Sprinkle with toasted almonds.

Nutrition Information

Butcher Counter

Harvest Steak & Quinoa SaladInside Skirt Steak Plate Primal

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

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