Best 4 Grilled Steak Vegetable And Quinoa Salad With Yogurt Tahini Dressing Recipes

**Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing: A Flavorful and Nutritious Meal**

Indulge in a healthy and delectable Grilled Steak, Vegetable, and Quinoa Salad that combines succulent grilled steak, a medley of roasted vegetables, and fluffy quinoa, all tossed in a creamy yogurt-tahini dressing. This salad offers a harmonious balance of flavors and textures, making it a perfect choice for a satisfying lunch or dinner. The tender steak, roasted vegetables, and fluffy quinoa provide a substantial and protein-rich base, while the yogurt-tahini dressing adds a tangy and creamy touch. With its vibrant colors and contrasting textures, this salad is not only visually appealing but also packed with nutrients, making it a wholesome and satisfying meal.

**Recipes Included:**

1. **Grilled Steak:** Learn the art of grilling a perfectly cooked steak that is tender, juicy, and bursting with flavor.

2. **Roasted Vegetables:** Discover the secrets to roasting a colorful array of vegetables that are caramelized and tender, adding a delightful smoky flavor to the salad.

3. **Quinoa:** Master the technique of cooking fluffy and flavorful quinoa that serves as a healthy and protein-rich base for the salad.

4. **Yogurt-Tahini Dressing:** Create a creamy and tangy dressing using yogurt, tahini, lemon juice, and herbs, bringing together all the flavors of the salad.

5. **Assemble the Salad:** Bring all the elements together to create a visually stunning and flavorful salad that combines grilled steak, roasted vegetables, fluffy quinoa, and the creamy yogurt-tahini dressing.

Let's cook with our recipes!

GRILLED STEAK AND VEGETABLES

Grilled Steak and Vegetables image

Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 25m

Number Of Ingredients 8

Ingredients

2/3 cup lemon juice (from 6 lemons)
1 teaspoon dried thyme, divided
2 large red bell peppers, cut into 1/2-inch strips
2 medium zucchini, thinly sliced
1 medium yellow onion, thinly sliced
Salt and pepper
1 skirt steak (about 1 1/4 pounds)
3/4 cup olive oil, plus more for grill

Steps:

Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.

Nutrition Facts : Calories 510 g, Fat 35 g, Fiber 2 g, Protein 39 g, SaturatedFat 8 g

BAVETTE STEAK WITH TAHINI-VEGETABLE SALAD

Bavette Steak With Tahini-Vegetable Salad image

Searing a boneless steak in plenty of fat gives the meat crisp edges while keeping it juicy. While you can use any cut of boneless steak in this recipe (which is adapted from Kate Kavanaugh, the owner of Western Daughters Butcher Shoppe in Denver), bavette steak, also called flap meat or sirloin tip, is a particularly flavorful and tender choice. Ms. Kavanaugh likes to serve it alongside a crunchy vegetable salad that is layered with thinly sliced strawberries and tart rhubarb and tossed with a lime-tahini dressing, but any tangy salad will work well with the richness of the meat.

Provided by Melissa Clark

Categories dinner, weeknight, salads and dressings, steaks and chops, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds bavette steak (sometimes called flap meat or sirloin tip) or flank steak, preferably grass-fed and finished
Flaky sea salt, as needed
2 tablespoons ghee, tallow or neutral oil
2 tablespoons tahini, preferably raw
Finely grated zest of 1/2 lime plus juice of 2 limes
1 tablespoon extra-virgin olive oil
1 tablespoon cold water
1/4 teaspoon fine sea salt, plus more as needed
10 to 12 medium-firm strawberries, thinly sliced (about 2 cups)
1 1/4 cups thinly sliced rhubarb (about 1 stalk) or peeled carrots
1 medium cucumber, thinly sliced into rounds (about 1 1/2 cups)
3 hakurei or other small sweet turnips, thinly sliced into rounds (about 3/4 cup)
3 medium radishes, thinly sliced into rounds (about 3/4 cup)
1 quart mixed tender greens
2/3 cup packed coarsely chopped mint
1/2 cup packed chopped basil

Steps:

Pull the steak out of the fridge 1 hour before cooking to come to room temperature. About 5 minutes before cooking, generously season steak all over with flaky sea salt (this helps the salt retain some crunch).
Heat a cast-iron or other heavy-duty skillet over medium-high until hot enough that a drop of water will sizzle on contact. Add ghee to the skillet and let it melt.
Add bavette steak and cook, flipping every 2 minutes, until medium-rare, about 8 minutes total, or until medium, about 10 minutes total. (Bavette steak has a tendency to puff up as it cooks, taking longer than the average steak to reach medium-rare. You'll want to reduce the cooking time if using flank steak.) Transfer steak to a cutting board and let rest for 5 minutes.
Meanwhile, make the salad: In a small bowl, whisk together tahini, lime zest and juice, olive oil, cold water and 1/4 teaspoon fine sea salt until smooth. Taste and season with more salt, if needed.
In a large bowl, toss together strawberries, rhubarb, cucumber, turnips and radishes. Add just enough dressing to coat, then taste and add more salt, if needed. Add the greens, mint and basil to the bowl and toss gently, adding more dressing and salt, if needed.
Slice steak against the grain and serve with salad.

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING

Grilled Summer Vegetables With Tahini Dressing image

Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.

Provided by David Tanis

Categories vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/4 cup tahini, at room temperature and well stirred
3 tablespoons lemon juice
Pinch of ground cayenne
2 garlic cloves, grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
Kosher salt
2 medium red onions, peeled
Extra-virgin olive oil
Kosher salt and black pepper
2 ripe red bell peppers or other peppers, such as Corno di Toro
2 pounds zucchini, yellow summer squash, pattypans or a combination
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
Paprika or pimentón, for garnish (optional)
Chopped mint, dill, parsley and cilantro, for garnish
Lemon wedges, for serving

Steps:

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

GRILLED STEAK AND SUMMER VEGETABLE SALAD

Grilled Steak and Summer Vegetable Salad image

Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 45m

Number Of Ingredients 13

Ingredients

1/3 cup extra-virgin olive oil, plus more for grill
2 sprigs rosemary
5 garlic cloves, thinly sliced
1 1/4 pounds hanger steak
Coarse salt and ground pepper
1 medium eggplant, cut into 1/4-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
1 yellow squash, cut into 1/4-inch-thick slices
1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved
1 bunch scallions
1 sweet bell pepper (any color), cut into sixths, seeds and stem removed
2 tablespoons balsamic vinegar
1 1/2 teaspoons honey

Steps:

Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.

Nutrition Facts : Calories 460 g, Fat 27 g, Fiber 7 g, Protein 32 g

Tips:

For the perfect grilled steak, use a thick cut of meat (at least 1 inch thick) and cook it over medium-high heat until it reaches your desired doneness.
To make the vegetable skewers, use a variety of colorful vegetables, such as bell peppers, zucchini, and cherry tomatoes. Brush them with olive oil and season them with salt and pepper before grilling.
The quinoa salad is a great way to add some extra protein and fiber to your meal. Cook the quinoa according to the package directions and then fluff it with a fork.
The yogurt tahini dressing is a delicious and creamy way to finish off the salad. Whisk together the yogurt, tahini, lemon juice, olive oil, and garlic until smooth.
Serve the grilled steak, vegetable skewers, and quinoa salad with the yogurt tahini dressing and enjoy!

Conclusion:

This grilled steak, vegetable, and quinoa salad with yogurt tahini dressing is a delicious and healthy meal that is perfect for a summer cookout. The steak is cooked to perfection, the vegetables are grilled to perfection, and the quinoa salad is light and fluffy. The yogurt tahini dressing is a delicious and creamy way to finish off the salad. This recipe is sure to be a hit with your family and friends!