Name: Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing
Cook time: 35 minutes
Total time: 45 minutes
Yield: Serves 4
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon honey; 1/2 teaspoon kosher salt; 2 cups cooked quinoa; 1 cup cooked French lentils; 1/2 cup coarsely chopped fresh dill; 1 tablespoon finely chopped fresh oregano; 1/2 cup plain Greek yogurt; 1/4 cup fresh lemon juice; 3 tablespoons tahini; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving; 1 pint cherry tomatoes; 12 scallions, roots trimmed (about 2 bunches); Olive oil (for brushing); 1 teaspoon kosher salt, divided, plus more; 3/4 teaspoon freshly ground black pepper, divided, plus more; 1/2 pound Halloumi cheese, sliced into 1/4" planks (optional); 1 pound flank or skirt steak; 1/2 teaspoon ground cumin

Image may contain Food Lunch Meal Plant and Dish

Photo by Chelsea Kyle, food styling by Anna Stockwell

Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Recipe information

Total Time
45 minutes
Yield
Serves 4

Ingredients

For the quinoa salad:

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon honey

1/2 teaspoon kosher salt

2 cups cooked quinoa

1 cup cooked French lentils

1/2 cup coarsely chopped fresh dill

1 tablespoon finely chopped fresh oregano

For the yogurt dressing:

1/2 cup plain Greek yogurt

1/4 cup fresh lemon juice

3 tablespoons tahini

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

For the grilled steak and vegetables:

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

1 pint cherry tomatoes

12 scallions, roots trimmed (about 2 bunches)

Olive oil (for brushing)

1 teaspoon kosher salt, divided, plus more

3/4 teaspoon freshly ground black pepper, divided, plus more

1/2 pound Halloumi cheese, sliced into 1/4" planks (optional)

1 pound flank or skirt steak

1/2 teaspoon ground cumin

Preparation

Make the quinoa salad:
Step 1
Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
Make the yogurt dressing:
Step 2
Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
Grill the vegetables and steak and assemble the salad:
Step 3
Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. 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.
Step 4
Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. 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.
Step 5
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 yogurt dressing alongside.
Do Ahead
Step 6
The yogurt dressing can be chilled for up to 3 days.

Recipe notes

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