(Recipe can be found on the Cooking Light site here.)
Step by Step Instructions:
This fresh and yummy Black Bean Quinoa Salad with Chipotle Steak will be yours in no time. Here’s what you’ll need: Olive Oil, Baby Spinach, Reduced sodium black beans (1 cup is all you’ll need), Adobo Sauce (from a can of Chipotles in Adobo sauce), Ground Cumin, Chipotle Chili Powder, Red Wine Vinegar, Salt & Pepper, 1.5 cups of cooked Quinoa, 1 Avocado, 2 tablespoons of Freshly-squeezed Orange Juice (1 Orange is plenty), 1/4 cup of Cilantro leaves, Crumbled Feta Cheese, Honey, 3/4 cup of Diced Red Peppers (1 good-sized pepper is plenty), and 2 Top Sirloin Steaks (at least 6 ounces).
Here are my steaks. I got two 8-ounce steaks just because they didn’t have any smaller cuts at the store. 6 ounces would be plenty.
To make the rub, combine a teaspoon of olive oil, 1/4 teaspoon of kosher salt, 1/4 teaspoon of chipotle chile powder, and 1/4 teaspoon of freshly ground pepper. A note on the chipotle chili powder…try to get your hands on this ingredient. The flavor is awesome, and I have surprisingly used this spice quite a bit on my blog.
Whisk the ingredients together.
Divide the rub between the two steaks and rub it all over the steaks so they are well-coated.
Heat a grill pan or skillet over medium-high heat. Once the pan is hot, add the steaks. Cook for 4 minutes. I went about 5-6 minutes actually until it had a nice crust on it. With these steaks a little larger, it was the right thing to do.
Flip the steaks and cook another 4 minutes or until they are cooked to your liking.
While the steaks cooked, I grabbed a large bowl to make the salad in. Start with the vinaigrette. Add the remaining 4 teaspoons of olive oil, 1/4 teaspoon of salt, 2 tablespoons of fresh orange juice, 2 tablespoons of red wine vinegar, 1 tablespoon of adobo sauce, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of honey.
Then whisk it up.
When the steaks are done, place them on a cutting board to rest for at least 10 minutes. This helps the steaks to stay juicy.
While the steaks rest, rinse off and drain the can of black beans really well.
Now it’s time to put together the salad. Whisk the vinaigrette and then add in the quinoa, 1 cup of the black beans, 1.5 cups of baby spinach, 1/4 cup each of thinly sliced green onions and cilantro leaves, and 3/4 cup of red bell peppers that have been diced into bite-sized pieces.
Then toss the salad together with tongs until it’s pretty evenly mixed.
Sprinkle a little feta over the top of the salad.
After 10 minutes of resting, thinly slice the steaks (going against the grain).
All you’ll need is half an avocado…well you could use more if you really want to. You’re the boss of you. Just halve the avocado and then I slice it directly in the skin and scoop it out with a spoon. Spoon up some of the quinoa salad into a shallow bowl. Top it with some avocado slices, a few strips of steakand some feta cheese. Enjoy!
Makes approximately 4 servings
5 teaspoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
2 (6-ounce) top sirloin steaks
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon honey
1 1/2 cups cooked quinoa
1 cup unsalted black beans, rinsed and drained
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1 1/2 cups baby spinach leaves
1 ounce crumbled feta cheese (about 1/4 cup)
1/2 cup ripe peeled avocado, sliced
1. Cooking the steak is the first thing to start with. In a small bowl add one teaspoon of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of chipotle chili powder, and 1/4 teaspoon of freshly ground pepper. whisk the mixture together.
2. Pour half of the mixture over each sirloin steak and use your hands to rub the seasoning mixture all over the steak.
3. Heat a grill pan or skillet over medium high heat. Once the pan is hot, place the steaks in the pan. Heat for about 4 minutes on each side. Then flip and cook another 4 minutes on the second side. Let the steaks rest for 10 minutes and then slice into thin strips, cutting across the grain.
4. As the steaks are resting, mix together the vinaigrette. In a large bowl whisk together 2 tablespoons of fresh orange juice, 2 tablespoons of red wine vinegar, 1 tablespoon of adobo sauce, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of honey.
5. Add 1 1/2 cups of cooked quinoa along with 1 cup of black beans, 3/4 cup of red bell pepper, 1/4 cup each of fresh cilantro and sliced green onions, and 1 1/2 cups of baby spinach leaves. Toss the mixture together. Sprinkle some crumbled feta over the top of the quinoa mixture.
6. To put the salad together, put the quinoa mixture in a shallow bowl. Top with some of the sliced steak and sliced avocado and sprinkle with a little more feta cheese and enjoy!0