Quinoa and chimichurri steak salad

Toasting the quinoa first gives it a nutty taste and slight crunch in this steak salad recipe

By The GH Kitchen TeamUpdated: 10 May 2023

This nutritious meal would be perfect when enjoyed alfresco this summer! We've used rump steak for a more economical choice, but you can use any cut of steak you like. It would also work well with grilled chicken or prawns.

The quinoa is toasted to give it an extra nutty flavour and then tossed in a honey, chilli and lemon dressing.

For more salad inspiration, then take a look at our salad collection.

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Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

739

Ingredients

250 g dried quinoa
500 ml chicken stock
2 flour tortillas
175 ml olive oil
2 tsp. ground cumin
4 x 150g rump steaks (about 21/2cm/1in thick), fat trimmed
1 garlic clove, peeled
25 g fresh coriander
15 g fresh parsley
25 g fresh oregano, leaves picked
1/2 tsp. chilli flakes
juice of 1/2 lemon
1/2 tsp. agave syrup or runny honey
4 large, ripe tomatoes, thickly sliced

Directions

1. Step 1
  Toast quinoa in a large deep frying pan (that has a lid) over medium heat for 3min. Add stock and bring to the boil. Reduce heat, cover and simmer for 12-15min until quinoa is tender and has absorbed the stock. Empty into a serving bowl and set aside.
2. Step 2
  Preheat oven to 200°C (180°C fan) mark 6. Brush tortillas on both sides with a little oil and slice into 2cm (¾in) wide strips. Arrange on a baking sheet, sprinkle with salt and bake for 5-7min until golden. Set aside to cool.
3. Step 3
  Meanwhile, rub cumin into the steaks and season. Heat 1tbsp of the oil in a large frying pan over medium-high heat. Cook steaks for 2-3min per side (depending on thickness) for medium meat, or longer/ shorter, if you like. Set steaks aside to rest.
4. Step 4
  In a food processor, whiz the remaining oil, garlic, herbs, chilli flakes, lemon juice, syrup or honey and 2tbsp water until smooth. Season to taste. Reserve 4tbsp dressing and stir remaining through the quinoa. Toss through tomatoes.
5. Step 5
  Slice steak and arrange on top of salad, then drizzle with reserved dressing and serve with toasted tortilla strips

Per Serving:

Calories: 739
Fibre: 2 g
Total carbs: 49 g
Sugars: 8 g
Total fat: 39 g
Saturated fat: 6 g
Protein: 48 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time