Black and Blue Steak Salad with Quinoa Crunchies
I love the combination of steak and blue cheese! In Black and Blue Steak Salad with Quinoa Crunchies, we have the best of that combo, and then add in some refreshing salad ingredients and top it off with fun quinoa crunchies … it’s a total home run!
Jump to RecipeIngredients
Organize the salad ingredients – skirt steak that has been pricked all over with the tip of a sharp knife , danish blue cheese, tomato, dijon mustard, garlic, balsamic vinegar, olive oil, pure maple syrup, cayenne pepper, lettuce, Worcestershire, kosher salt and pepper.
Making the Marinade
Combine garlic cloves, Worcestershire sauce, cayenne pepper, extra-virgin olive oil, balsamic vinegar, maple syrup, kosher salt, and freshly ground black pepper in a bowl. Mix until combined. Pour marinade into a large resealable plastic bag, add steak and seal bag. Then massage steak with the marinade to fully coat the steak. (Alternatively, you can add all of the ingredients directly into the large resealable bag, seal, shake to combine, then add steak and massage the marinade onto the steak.) Chill at least 2 hours and, preferably, up to 6 hours. Let steak sit at room temperature for 30 minutes before grilling.
Making Quinoa Crunchies
While steak is marinating, cook the quinoa according to package directions and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and place quinoa of the parchment. Drizzle oil on quinoa and season with kosher salt. Mix ingredients together with your hands or a rubber spatula. Then spread quinoa into an even layer on the parchment. Cook quinoa for 30-35 mins or until quinoa is golden brown and firm/crisped to the touch. Rotate pan and toss quinoa halfway through cooking.
Making the Dressing
While steak is marinating and quinoa is cooking, whisk Dijon mustard, balsamic vinegar and maple syrup together in a medium-sized bowl and season with salt. Slowly stream in remaining extra-virgin olive oil, whisking constantly until dressing is emulsified, should take less than 45 seconds of whisking to emulsify. If not using the dressing immediately, cover with plastic wrap and refrigerate.
Grilling the Steak
Preheat the grill to medium-high. Grease grill with oil spray. Remove steak from marinade, letting excess drip back into bag. Grill steak for 4-5 minutes total, approx. 2 minutes on each side, a bit longer if you have thick pieces, until charred and medium-rare (an instant-read thermometer inserted into thickest part of steak should register 125°). For medium to medium-well, cook for an additional 1-2 minutes.
Slicing the Steak
Transfer steak to plate or cutting board and let meat rest 10–15 minutes. Then thinly slice the steak across the grain and cut long pieces in half. (see above photo)
Prepping the Salad
When ready to assemble the salad, place half of dressing in a large bowl. Place lettuce and tomato on top and gently toss with your hands or tongs until lightly coated.
Black and Blue Steak Salad with Quinoa Crunchies
Place salad onto a platter or divide among plates. Arrange steak on top, add blue cheese, sprinkle on a handful of Quinoa Crunchies, and season with black pepper.
Black and Blue Steak Salad with Quinoa Crunchies
Ingredients
Steak Marinade
- 1 1/4 lb. skirt steak cut into 8-9″ pieces for easier grilling
- 3 cloves medium-sized garlic cloves or 2 large cloves finely grated or pressed using a garlic press
- 1/4 cup Worcestershire sauce
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon pure maple syrup
- 1/4 teaspoon cayenne pepper
- 1¾ teaspoon kosher salt plus more
- 1 teaspoon freshly ground pepper plus more
Dressing
- 2 tablespoons Dijon mustard
- 3 tablespoons balsamic vinegar
- 1 teaspoon maple syrup add a bit more, if you like a touch sweeter dressing
- kosher salt to taste
- 1/4 cup extra-virgin olive oil
Salad
- 1 package of pre-washed lettuce romaine, butter and/or little gem lettuces, leaves separated and torn
- 1 large tomato any color, cut into wedges or handful of any color cherry tomatoes, halved
- 3 oz. Danish blue cheese (approx 1/3 cup) thinly sliced, broken into large pieces or large crumbles
Quinoa Crunchies
- 1 cup quinoa cooked according to package directions
- 2 tablespoons avocado or olive oil
- kosher salt to taste
Instructions
Marinade
- Prick steak all over with a sharp knife. This will help the marinate soak into the steak and help tenderize the meat. If the strip of steak is overly long, which can happen with skirt steak, cut the strip into manageable-sized pieces.
- Combine garlic cloves, Worcestershire sauce, cayenne pepper, extra-virgin olive oil, balsamic vinegar, maple syrup, kosher salt, and freshly ground black pepper in a bowl. Mix until combined. Pour marinade into a large resealable plastic bag, add steak and seal bag. Then massage steak with the marinade to fully coat the steak. (Alternatively, you can add all of the ingredients directly into the large resealable bag, seal, shake to combine, then add steak and massage the marinade onto the steak.) Chill at least 2 hours and, preferably, up to 6 hours. Let steak sit at room temperature for 30 minutes before grilling.
Quinoa Crunchies
- While steak is marinating, cook the quinoa according to package directions and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and place quinoa on the parchment. Drizzle oil on quinoa and season with kosher salt. Mix ingredients together with your hands or a rubber spatula. Then spread quinoa into an even layer on the parchment. Cook quinoa for 30-35 mins or until quinoa is golden brown and firm/crisped to the touch. Rotate pan and toss quinoa halfway through cooking.
Grilling the Steak
- Preheat grill to medium-high heat.
- Grease grill with oil spray. Remove steak from marinade, letting excess drip back into bag. Grill steak for 4-5 minutes total, approx. 2 minutes on each side. until charred and medium-rare (an instant-read thermometer inserted into thickest part of steak should register 125°). For medium to medium-well, cook for an additional 1-2 minutes. Transfer steak to plate or cutting board and let meat rest 10–15 minutes. Then thinly slice the steak across the grain.
Salad Dressing
- While steak is marinating and quinoa is cooking, whisk Dijon mustard, balsamic vinegar and pure maple syrup together in a medium-sized bowl and season with salt. Slowly stream in remaining extra-virgin olive oil, whisking constantly until dressing is emulsified, should take less than 45 seconds of whisking to emulsify. If not using the dressing immediately, cover with plastic wrap and refrigerate.
Steak Salad Assembly
- When ready to assemble the salad, place half of dressing in a large bowl. Place lettuce and tomato on top and gently toss with your hands or tongs until salad is lightly coated. Place salad onto a platter or divide among plates. Arrange steak and blue cheese on top of the salad, sprinkle a handful of Quinoa Crunchies on top, and season with black pepper. If needed, spoon additional dressing over the salad and serve.
Notes
Recipe is from Bon Appétit and Justine Snacks and slightly modified by me.
If you like this recipe, you may also like these other GFchow recipes. Teriyaki Skirt Steak, Fennel-Celery Salad with Walnuts and Blue Cheese, and Tomato, Onion, and Oregano Salad.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
