Southwest Flank Steak and Black Bean Quinoa Salad

Name: Southwest Flank Steak and Black Bean Quinoa Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound flank steak (trimmed); 1 cup quinoa (dry, rinsed); 2 cup water; 1 can black beans (15 oz can, drained and rinsed); 1 can canned sweet corn (15 oz can, drained); 1 red bell pepper (large, diced); 4 ounce cotija cheese (crumbled); 0.5 cup fresh cilantro (chopped); 3 tablespoon olive oil; 3 tablespoon lime juice (freshly squeezed); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; 0.5 teaspoon black pepper (ground)

Juicy spiced flank steak sliced over fluffy quinoa, black beans, sweet corn, and crisp bell pepper tossed in a zesty lime cumin dressing.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $5.86/serving

Dietary

Gluten-Free
High-Protein
Nut-Free
Egg-Free
Low-Sugar
High-Fiber

Ingredients

1.5 pound flank steak (trimmed)
1 cup quinoa (dry, rinsed)
2 cup water
1 can black beans (15 oz can, drained and rinsed)
1 can canned sweet corn (15 oz can, drained)
1 red bell pepper (large, diced)
4 ounce cotija cheese (crumbled)
0.5 cup fresh cilantro (chopped)
3 tablespoon olive oil
3 tablespoon lime juice (freshly squeezed)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Combine 1 cup rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat, cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
Season the flank steak evenly with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a heavy cast-iron skillet over medium-high heat. Sear the flank steak for 4 to 5 minutes per side for medium doneness. Transfer to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
In a small bowl, whisk the remaining 2 tablespoons olive oil, 3 tablespoons lime juice, remaining 1/2 teaspoon ground cumin, and remaining 1/2 teaspoon salt.
In a large mixing bowl, combine the cooled quinoa, black beans, sweet corn, diced red bell pepper, crumbled cotija cheese, and chopped cilantro. Toss with the lime dressing.
Top the quinoa salad with the sliced steak. Portion into 6 containers for lunch.

Notes

Delicious served chilled straight from the fridge or gently reheated for 45 seconds to take the chill off the steak.

Nutrition (per serving)

Calories: 524
Protein: 38.6 g
Carbohydrates: 41.7 g
Fat: 23.6 g
Fiber: 7.3 g
Sodium: 1170 mg
Saturated Fat: 7 g
Sugar: 7.9 g
Cholesterol: 96 mg