Juicy steak, sweet charred plums, and earthy golden beets come together in this incredible steak-quinoa salad with charred plums recipe.
This steak-quinoa salad isn’t too difficult to whip up and the finished product is a perfect late summer salad. Whether you enjoy it for lunch or dinner, the result is a filling, flavor-intense grain bowl that’s sure to please.
How to make this Steak-Quinoa Salad with Charred Plums:
To make this steak salad, you’re going to start roasting quartered baby golden beets. If the golden beets are small, baby golden beets, you can leave the skins on. If they are very large, you’ll want to peel them since the skin gets a bit bitter.
While the golden beets roast, that will give you plenty of time to get the other ingredients on. Prepare the quinoa, prep the plums and red Fresno pepper, and pat the steak dry and season with salt and pepper.
Once the golden beets are tender, about 25 minutes, throw the plums and chili pepper on the baking sheet and let them roast an additional 10 minutes. Finally, turn on the broiler and broil them until the plums and beets are charred around the edges. Turn off the broiler but keep the oven at about 450ºF, since you’ll need it for the steak.
While the plums are broiling, you’ll want to prepare the steak. If using two 1” ribeyes, like I did, you’ll throw the steaks in the skillet for about 3-4 minutes per side. Transfer to the oven and bake for about 4-5 minutes until desired internal temperature is reached.
After that, it’s just a matter of dressing the cooked quinoa with lemon juice and oil and then serving it up! You can slice the steak or cut it into cubes.
I served this salad with shaved ricotta salata to add a little creamy, saltiness to the salad, but you can omit or serve with a bit of crumbled goat cheese.
Looking for more salad recipes? Check my archives!
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Steak-Quinoa Salad with Charred Plums
- Sheet pan
- 1 cup quinoa
- 2 cups water
- 1 lemon juiced
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
Charred Plums and Golden Beets:
- 6 small golden beets trimmed, scrubbed, and quartered
- 6 plums halved, pits removed
- 1 red Fresno chili pepper trimmed and sliced into rounds
- 2 tablespoons extra virgin olive oil
- Flaky sea salt
- 2 12-ounce ribeye steaks at least 1'' thick
- 1 tablespoon neutral cooking oil
- 1 tablespoon butter
- Salt and pepper to taste
For Serving (Optional):
- Shaved ricotta salata or crumbled goat cheese
- Extra virgin olive oil
Prepare the Oven:
- Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
Cook the Quinoa:
- Bring 2 cups of water to a boil in a saucepan. Add the quinoa and cook, uncovered, until all the water is absorbed, about 15-20 minutes. Turn off the heat and cover for 5-7 minutes or until the quinoa is very tender.
Dress the Quinoa:
- Stir in the lemon juice, extra virgin olive oil, salt and pepper and toss to combine. Set aside.
Roast the Beets:
- While the quinoa is cooking, roast the golden beets. Arrange the beets, cut-side down, on the prepared baking sheet and toss with extra virgin olive oil, salt, and pepper. Transfer to the oven for 25-30 minutes until almost completely tender.
Roast the Plums:
- Add the plums and sliced Fresno chili pepper to the baking sheet with beets, cut-side up, and continue baking for 10 minutes.
Char the Vegetables:
- After the plums and beets are very tender, turn on the broiler and broil until the tops of the plums become charred. Turn the broiler off and turn the oven back to 450ºF. Transfer the beets and plums to a plate and keep warm.
Sear the Steak:
- Pat the steaks dry once more and season all over with salt and pepper. In an ovenproof skillet large enough for both steaks, heat the oil over very high heat until very hot. Add the butter. Once melted and frothy, add the steaks to the skillet and cook without moving for 3-5 minutes per side until very well-browned.
- Transfer the skillet to the oven for 4-5 minutes more until desired internal temperature is reached. Remove from the oven and transfer the steaks to a cutting board to rest for 5 minutes before slicing or cutting the steak into cubes.
Assemble the Salad:
- While the steak is resting, assemble the salad. Divide the quinoa between shallow bowls and arrange the plums and beets on top. Garnish with shaved ricotta salata or crumbled goat cheese. Pile the steak on top and drizzle with a touch of extra virgin olive oil and a sprinkling of flaky sea salt, if desired. Enjoy!