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Steak Quinoa Salad with Avocado-Lime Ranch Dressing - Serves 4
Ingredients:
2 garlic cloves, minced
1/4 cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound flank steak
1 avocado, pitted and peeled
1/3 cup prepare ranch dressing (homemade, or a good store brand)
1-1/2 tablespoons fresh lime juice
8 ounces salad greens (whatever you want - I used 1/2 spring mix, 1/2 spinach)
1 cup cooked quinoa
3/4 cup grape tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
Procedure:
In a small bowl, whisk together garlic, oil, Worcestershire, lemon juice, brown sugar, cumin and cayenne. Place steak in large ziploc bag; pour marinade over steak. Seal bag and refrigerate at least 1 hour or up to 8 hours. Meanwhile, in a small bowl, mash together avocado, ranch dressing and lime juice until everything is nicely combined - you can leave the avocado chunky, or keep mashing until the mixture is smooth. Preheat an outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Grill steak 8 to 10 minutes or until internal temperature reaches 135° for medium-rare, flipping once halfway through cooking. Transfer to plate; let rest at least 5 minutes. To serve, divide salad greens, quinoa, tomatoes, feta, onion and basil between 4 plates. Thinly slice steak across the grain, and divide between plates. Serve with dressing. Enjoy.
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Courtesy of food52.com
2 garlic cloves, minced
1/4 cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound flank steak
1 avocado, pitted and peeled
1/3 cup prepare ranch dressing (homemade, or a good store brand)
1-1/2 tablespoons fresh lime juice
8 ounces salad greens (whatever you want - I used 1/2 spring mix, 1/2 spinach)
1 cup cooked quinoa
3/4 cup grape tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
Procedure:
In a small bowl, whisk together garlic, oil, Worcestershire, lemon juice, brown sugar, cumin and cayenne. Place steak in large ziploc bag; pour marinade over steak. Seal bag and refrigerate at least 1 hour or up to 8 hours. Meanwhile, in a small bowl, mash together avocado, ranch dressing and lime juice until everything is nicely combined - you can leave the avocado chunky, or keep mashing until the mixture is smooth. Preheat an outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Grill steak 8 to 10 minutes or until internal temperature reaches 135° for medium-rare, flipping once halfway through cooking. Transfer to plate; let rest at least 5 minutes. To serve, divide salad greens, quinoa, tomatoes, feta, onion and basil between 4 plates. Thinly slice steak across the grain, and divide between plates. Serve with dressing. Enjoy.
Love Recipes?
Click Here: https://www.facebook.com/groups/1509871545917026/
Get started on your own personal weight loss journey by ordering here:http://tryskinnyfiber2lose.skinnyfiberplus.com
Courtesy of food52.com
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