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Steak-Quinoa Salad with Charred Plums_MidPage

Steak-Quinoa Salad with Charred Plums

Juicy steak, sweet charred plums, and earthy golden beets come together in this incredible steak-quinoa salad with charred plums recipe.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 743kcal

Equipment

  • Saucepan
  • Sheet pan
  • Skillet

Ingredients

Quinoa:

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

Steak:

For Serving (Optional):

Instructions

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!

Nutrition

Calories: 743kcal | Carbohydrates: 53g | Protein: 43g | Fat: 42g | Sodium: 218mg | Fiber: 9g | Sugar: 19g | Vitamin C: 30mg
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