Grilled Flank Steak Salad with Ginger-Wasabi Dressing
This quick, healthy dinner salad recipe is ready in 40 minutes thanks to preshredded carrots and coleslaw mix. If you have leftover quinoa, skip Step 1 and use 2 cups in the salad. If you want a bigger flavor kick in the dressing, up the wasabi powder to 1 tablespoon.
- 1 ¼ cups water
- ¾ cup quinoa
- 3 scallions, chopped
- 3 tablespoons coarsely chopped fresh ginger
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons canola oil
- 2 tablespoons reduced-sodium tamari
- 1 tablespoon honey
- 2 teaspoons wasabi powder
- ½ teaspoon kosher salt, divided
- 1 pound flank steak, trimmed
- ¼ teaspoon ground pepper
- 1 5-ounce package baby spinach, baby kale or arugula
- 2 cups shredded carrots
- 2 cups coleslaw mix or shredded cabbage
- Combine water and quinoa in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl.
- Preheat grill to medium-high.
- Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder and ¼ teaspoon salt in a blender. Puree until smooth.
- Season steak with pepper and the remaining ¼ teaspoon salt. Oil the grill rack. Grill the steak, turning once, 4 to 6 minutes per side for medium. Transfer to a clean cutting board to rest for 5 minutes. Thinly slice against the grain.
- Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and ½ cup of the dressing with the quinoa. Divide the salad among 4 large bowls, top with the steak and drizzle each serving with 1 tablespoon of the remaining dressing.
MAKE AHEAD TIPS
- Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.