9 ingredients
4 servings
40 minutes
Nutrition information per serving: 787 Calories; 180 Calories from fat; 20g Total Fat (6 g Saturated Fat; 8 g Monounsaturated Fat;) 82 mg Cholesterol; 520 mg Sodium; 41 g Total Carbohydrate; 5.9 g Dietary Fiber; 34 g Protein; 6.4 mg Iron; 5.3 mg NE Niacin; 0.7 mg Vitamin B6; 3.7 mcg Vitamin B12; 5.9 mg Zinc; 18.3 mcg Selenium; 98.1 mg Choline.
1 beef skirt steak, (about 1 pound), cut into 4 pieces
Wash hands with soap and water before cooking and always after touching raw meat.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
1. Combine salad dressing and mustard in small bowl. Place beef Skirt Steak and half of dressing mixture in food-safe plastic bag; turn to coat steak. Close bag securely; marinate in refrigerator 6 to 24 hours, turning occasionally. Cover remaining dressing; refrigerate.
2. Cook quinoa according to package directions; set aside.
3. Meanwhile, place squash in 2-quart microwave-safe bowl; cover. Microwave on HIGH 5 minutes. Remove from microwave. Cool; set aside.
4. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 8 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Carve steak diagonally across the grain into thin slices.
Cook's Tip: To grill, pat steak dry with paper towel. Place steak over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Adjust heat to prevent burning, as needed.
5. Meanwhile, combine greens, squash, apple, feta cheese and remaining dressing mixture; toss to coat. Place salad on plates. Spoon scant 1/2 cup quinoa in center of salad; top with beef slices. Sprinkle with toasted almonds.
Source: beefitswhatsfordinner.com