Harvest Steak & Quinoa Salad
Enjoy a great tasting harvest salad using Skirt Steak, quinoa, squash, apple and almonds.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
-
Step 1
Combine salad dressing and mustard in small bowl. Place beef Skirt 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.
-
Step 2
Cook quinoa according to package directions; set aside.
-
Step 3
Meanwhile, place squash in 2-quart microwave-safe bowl; cover. Microwave on HIGH 5 minutes. Remove from microwave. Cool; set aside.
-
Step 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.
Cooking Tip: To grill, pat steak dry with paper towel. Place steak over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Adjust heat to prevent burning, as needed.
-
Step 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
787 Calories
6g SAT FAT
34g PROTEIN
6.4 mg IRON
5.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 787 Calories; 180 Calories from fat; 20g Total Fat (6 g Saturated Fat; 8 g Monounsaturated Fat;) 82 mg Cholesterol; 520 mg Sodium; 41 g Total Carbohydrate; 5.9 g Dietary Fiber; 34 g Protein; 6.4 mg Iron; 5.3 mg NE Niacin; 0.7 mg Vitamin B6; 3.7 mcg Vitamin B12; 5.9 mg Zinc; 18.3 mcg Selenium; 98.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
