Grilled Steak, Vegetable, and Quinoa Salad with Yoghurt-Tahini Dressing

Ingredients for Grilled Steak, Vegetable, and Quinoa Salad with Yoghurt-Tahini Dressing

• 45ml olio extravergine di oliva

• 2 cucchiai di aceto di vino rosso

• 1 cucchiaino di miele

• 1/2 cucchiaini di sale kosher

• 475ml cooked quinoa

• 150g cooked French lentils

• 1/2 cup coarsely chopped fresh dill

• 1 tablespoon finely chopped fresh oregano

• 120ml plain Greek yoghurt

• 60ml di succo di limone fresco

• 45ml tahini

• 2 cucchiai di olio extravergine d'oliva

• 1/2 cucchiaini di sale kosher

• 1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving

• 575 ml di pomodorini

• 12 spring onions, roots trimmed (about 2 bunches)

• Olio d'oliva (per spennellare)

• 1 teaspoon kosher salt, divided, plus more

• 3/4 teaspoons freshly ground black pepper, divided, plus more

• 230g Halloumi cheese, sliced into 1/4" planks (optional)

• 450g flank or skirt steak

• 1/2 cucchiaini di cumino macinato

How to make Grilled Steak, Vegetable, and Quinoa Salad with Yoghurt-Tahini Dressing

Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.

Whisk yoghurt, lemon juice, tahini, oil, salt, and 1 tablespoon water in a small bowl. Set aside.

Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and spring onions with oil and season with 1/2 teaspoons salt and 1/4 teaspoons pepper. Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.

Meanwhile, rub steak with cumin, remaining 1/2 teaspoons salt, and remaining 1/2 teaspoons pepper. Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yoghurt dressing alongside.

The yoghurt dressing can be chilled for up to 3 days.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.