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Grilled Marinated Flank Steak with Quinoa, Grilled Vegetable and Avocado Salad

Grilled marinated flank steak with quinoa, grilled vegetable and avocado salad
Serves 4
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For the flank steak
  1. 1 medium flank steak (about 2 pounds)
  2. ½ cup soy sauce
  3. ½ cup balsamic vinegar
  4. 3 cloves garlic, minced
For the quinoa salad
  1. 2 cups quinoa
  2. 4 cups water or chicken stock
  3. ½ teaspoon salt
  4. 3 zucchini
  5. 1 red bell pepper
  6. ½ red onion
  7. 1 avocado
  8. juice of 1 lemon
  9. ¼ cup olive oil
  1. Place flank steak, soy sauce, vinegar and garlic in a zip lock bag and let marinate for at least an hour (and up to overnight), turning occasionally.
  2. Remove steak from bag and pour marinate into a saucepan. Reduce marinade over medium heat to about ½ its volume, about 5 minutes. Reserve.
  3. Heat grill to medium-high. Grill steak approximately 10 minutes on each side for medium-rare or to your own liking. Allow to rest at least 10 minutes then slice, across the grain of the meat, into ½ inch slices. Place on a warmed platter with the reduced marinade drizzled over the top. Garnish with fresh herbs.
  4. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
  5. Heat a drizzle of olive oil in a saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate. Stir in the liquid and the salt and bring to a rolling boil. Turn heat down to the lowest setting. Cover and cook for 15 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
  6. While quinoa is cooking, slice zucchini lengthwise into quarters. Slice red pepper into ½ inch strips lengthwise. Cut onion into rounds about ¼ inch thick. Toss each with a bit of olive oil, salt and pepper and add to grill (or may be roasted in a 400o oven) for about 10 minutes, turning half way through. Remove from grill and chop into small chunks.
  7. Half the avocado lengthwise and remove the seed. With a soup spoon, remove the flesh, place cut side down on a cutting board and cut into small chunks.
  8. Fluff quinoa and toss in vegetables and avocado. Drizzle with olive oil and lemon and toss again. Check for salt, pepper and perhaps more lemon.
  9. Serve in a family size bowl or use as a base for the flank steak.
  1. Pairs with LITTLE BLACK DRESS Divalicious Red
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