A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Harvest Steak and Quinoa Salad

Jump to Recipe | See more: Beef, Entrees


  • 1 lb beef skirt steak (cut into 4 pieces)
  • 1/2 cup lite raspberry & walnut salad dressing
  • 4 tsp stone ground mustard
  • 1/2 cup quinoa, uncooked
  • 2 1/2 cup cubed butternut squash (½-inch cubes)
  • 5 cup spring salad greens
  • 1 large red apple, unpeeled, coarsely chopped
  • 1 cup fat-free crumbled feta cheese
  • 1/4 cup sliced almonds, toasted


  1. Combine salad dressing and mustard in a small bowl.
  2. Place beef skirt steak and half of the dressing mixture in a food-safe plastic bag; turn to coat steak.
  3. Close bag securely; marinate in refrigerator 6 to 24 hours, turning occasionally.
  4. Cover remaining dressing; refrigerate.
  5. Cook quinoa according to package directions; set aside.
  6. Meanwhile, place squash in a 2-quart microwave-safe bowl; cover.
  7. Microwave on high for 5 minutes.
  8. Remove from microwave. Cool; set aside.
  9. Remove steak from marinade; discard marinade.
  10. Remove brisket and carrots and keep warm.
  11. Place steak on rack of broiler pan so the surface of beef is 2 to 3 inches from heat. Broil 8 to 12 minutes for medium-rare (135°F) to medium (145°F) doneness, turning once.
  12. Carve steak diagonally across the grain into thin slices.
  13. Meanwhile, combine greens, squash, apple, feta cheese and remaining dressing mixture; toss to coat.
  14. Place salad on plates. Spoon scant 1/2 cup quinoa in center of salad; top with beef slices. Sprinkle with toasted almonds.
  15. Cook’s Tip: To grill, pat steak dry with a paper towel. Place steak over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on a preheated gas grill, 8 to 12 minutes) for medium-rare to medium (about 135° F to 145° F), turning occasionally. Adjust heat to prevent burning, as needed.

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