Steak salad with quinoa, grapes and feta cheese
A wholesome and easy steak salad
4 - 5
Serves
15 mins
Prep Time
15 mins
Cook Time
Recipe author
Kirsten McCaffrey
We're in love with this skirt steak salad. A base of fluffy quinoa then has plenty of greens piled on, a little sweetness from the grapes balanced with the tang of feta cheese - this salad has it all! Feel free to swap the quinoa for couscous if that's what you have on hand, it's great too.
We love using skirt steak for it's beautiful flavour - you do need to watch while cooking to make sure you don't end up with tough and chewy strips.
We're in love with this skirt steak salad. A base of fluffy quinoa then has plenty of greens piled on, a little sweetness from the grapes balanced with the tang of feta cheese - this salad has it all! Feel free to swap the quinoa for couscous if that's what you have on hand, it's great too.
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Ingredients
600g Quality Mark beef skirt steak
1 cup quinoa
200g rocket
½ cup basil leaves
½ cup chickpeas
100g feta cheese
1 cup grape
halved
Dressing
1 Tbsp balsamic vinegar
3 Tbsp olive oil
2 tsp liquid honey
1 garlic clove
minced
Method
Salad
1
Rinse and cook quinoa according to the packet instructions until tender. Drain and set aside to cool.
2
In a large pan over a high heat, sear the steak in a little oil, 3 minutes each side until medium rare.
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3
Rest for 10 minutes, covered and then thinly slice.
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4
In a small bowl or jam jar, whisk together the dressing ingredients until combined.
5
In a large salad bowl, add the quinoa, rocket, halved grapes, basil leaves, chickpeas and sliced steak.
6
Crumble over feta cheese and drizzle the dressing over. Serve immediately
Nutrition Information per Serving (313g)
This nutrition analysis is based on 5 serves.
Energy
2295kJ (548 kcal)
Protein
36.1g
Total Fat
30.9g
Saturated Fat
8.5g
Carbs
29.1g
Dietary Fibre
5.3g
Sodium
317mg
Iron
5.1mg
Zinc
7.3mg
Vitamin B12
1.3µg
