Grilled Lean Beef Steak & Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette
Succulent grilled lean beef steak tops a vibrant quinoa salad, complemented by sweet roasted zucchini, bell peppers, and cherry tomatoes, all tossed in a bright and zesty lemon-herb vinaigrette.
Ingredients
- Lean Beef Steak162.5 g
- Quinoa45 g
- Red Bell Pepper75 g
- Cherry Tomatoes50 g
- Garlic0.8 clove
- Red Bell Pepper75 g
- Lemon0.5 whole
- Dried Oregano0.5 g
- Olive Oil7.5 ml
- Red Wine Vinegar7.5 ml
- Salt0.5 g
- Black Pepper0.5 g
- Zucchini75 g
- Mixed Greens25 g
- Fresh Parsley7.5 g
Instructions
- 1Step 1
Preheat grill or grill pan to medium-high heat. Slice zucchini and bell pepper into bite-sized pieces. Toss with 10ml olive oil, salt, and pepper. Grill for 5-7 minutes, turning occasionally, until tender-crisp and slightly charred.
- 2Step 2
While vegetables grill, season beef steak generously with salt and pepper. Grill for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before thinly slicing against the grain.
- 3Step 3
Cook quinoa according to package directions (if not pre-cooked).
- 4Step 4
Prepare the vinaigrette: In a small bowl, whisk together remaining 20ml olive oil, lemon juice, red wine vinegar, minced garlic, chopped fresh parsley, and dried oregano. Season with salt and pepper to taste.
- 5Step 5
In a large bowl, combine cooked quinoa, grilled vegetables, cherry tomatoes, and mixed greens. Drizzle with the lemon-herb vinaigrette and toss gently to coat.
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