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

For a tantalizing and healthy meal, look no further than grilled steak, vegetable, and quinoa salad with its refreshing yogurt tahini dressing. This delectable dish combines tender and flavorful grilled steak with an assortment of vibrant vegetables, all tossed in a creamy and tangy dressing. The quinoa adds a wholesome and protein-rich element, making it a satisfying and well-balanced meal. Let's dive into how to create this exquisite salad that is not only visually appealing but also a culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING

Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing image

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.

Provided by Anna Stockwell

Categories Tomato Kid-Friendly Yogurt Wheat/Gluten-Free Dinner Steak Quinoa Fennel Lentil Spring Summer Grill/Barbecue Quick and Healthy Peanut Free Soy Free Small Plates

Yield Serves 4

Number Of Ingredients 25

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

Steps:

Make the quinoa salad:
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:
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:
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.
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.
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
The yogurt dressing can be chilled for up to 3 days.

QUINOA SALAD WITH TAHINI DRESSING

Quinoa Salad With Tahini Dressing image

Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.

Provided by Lille

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup quinoa, rinsed and drained
1/2 teaspoon salt, divided
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons warm water
1/4 cup tahini
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon aleppo pepper
2 cups grape tomatoes, halved (can sub cherry tomatoes)
1 cup English cucumber, diced
2/3 cup parsley, chopped
1/3 cup of fresh mint, chopped
3 green onions, thinly sliced

Steps:

Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
This recipe can be refrigerated up to 3 days.
The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.

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 VEGGIE & STEAK SALAD RECIPE BY TASTY

Grilled Veggie & Steak Salad Recipe by Tasty image

Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper

Provided by Claire Nolan

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

½ cup red wine vinegar
½ teaspoon pepper
¼ teaspoon salt
1 teaspoon dried oregano
2 cloves garlic
¼ cup olive oil
1 zucchini
1 summer squash
1 small red onion
1 red bell pepper
1 yellow bell pepper
1 ½ lb ribeye steak
salt, to taste
pepper, to taste
1 bag mixed greens salad
olive oil, to taste
red wine vinegar, to taste
salt, to taste
pepper, to taste

Steps:

Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
Combine red wine vinegar, pepper, salt, oregano, and garlic.
Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
Season the rib eye with salt and pepper.
Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
Remove steak from the grill and let rest for 10 minutes.
Slice the steak into strips.
Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
Enjoy!

Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams

Tips:

Choose the right steak: Look for a steak that is at least 1 inch thick and has good marbling. This will ensure that the steak is juicy and flavorful.
Season the steak well: Before grilling, season the steak generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
Grill the steak over high heat: This will help to create a nice crust on the outside of the steak while keeping the inside juicy.
Let the steak rest before slicing: After grilling, let the steak rest for a few minutes before slicing. This will allow the juices to redistribute throughout the steak, making it more tender.
Use fresh vegetables: The vegetables in this salad are best when they are fresh. If you can, buy them from a local farmer's market or organic grocery store.
Make the dressing ahead of time: The yogurt tahini dressing can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for busy weeknights.

Conclusion:

Grilled steak, vegetable, and quinoa salad with yogurt tahini dressing is a delicious and healthy meal that is perfect for summer. The steak is juicy and flavorful, the vegetables are fresh and crisp, and the dressing is creamy and tangy. This salad is sure to please everyone at your table.