Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing

Ingredients

• •3 tablespoons extra-virgin olive oil
• •2 tablespoons red wine vinegar
• •1 teaspoon honey
• •½ teaspoon kosher salt
• •2 cups cooked quinoa
• •1 cup cooked French lentils
• •½ cup coarsely chopped fresh dill
• •1 tablespoon finely chopped fresh oregano
• •½ cup plain Greek yogurt
• •¼ cup fresh lemon juice
• •3 tablespoons tahini
• •2 tablespoons extra-virgin olive oil
• •½ teaspoon kosher salt
• •1 large fennel bulb
• •1 pint cherry tomatoes
• •12 whole scallions
• •2 tablespoons olive oil
• •1 teaspoon kosher salt
• •¾ teaspoon freshly ground black pepper
• •½ pound Halloumi cheese
• •1 pound flank or skirt steak
• •½ teaspoon ground cumin

Cooking Instructions

1. 1.

   Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.

   5 min

2. 2.

   Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.

   3 min

3. 3.

   Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.

   15 min

4. 4.

   Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

   15 min

5. 5.

   Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.

   5 min

6. 6.

   The yogurt dressing can be chilled for up to 3 days.