Spring Steak and Quinoa Salad

Ingredients:

For the Salad

• 1 C quinoa, uncooked
• 1/2 C diced red onion
• 2 Tbsp red wine vinegar
• Fine sea salt and freshly cracked black pepper
• 1/2 oz feta cheese
• 1/2 C honey-roasted sliced almonds
• 1/2 C chopped basil

For the Steak

• 1 Swift New York Strip Steak
• 1 1/2 tsp ground cumin
• Fine sea salt and freshly cracked black pepper

For the Dressing

• 2 large lemons
• 2 Tbsp honey
• 1 tsp Dijon mustard
• 1/3 C olive oil

Directions:

For the Salad

1. Combine the diced red onion, red wine vinegar, and 1 tsp sea salt in a small bowl. Set it aside and stir occasionally. Cook the quinoa according to the package directions and allow it to cool completely.

For the Dressing

1. Combine all the ingredients together (except for the oil) in a food processor or blender.
2. Season to taste with salt and pepper.
3. Slowly add the oil in and refrigerate until ready to use.

For the Steak

1. Sprinkle the cumin, sea salt, and black pepper evenly on all sides of the steak.
2. Heat a skillet to medium-high heat and rub an oil-drenched paper towel on the pan.
3. Place the steak on the pan and cook 2-5 minutes per side, flipping the steak only once, or until a meat thermometer registers 140ºF.
4. Remove from heat and lightly cover with foil and allow to rest for 5-10 minutes.

Assembly

1. While the steaks rest, assemble the salad. In a large bowl, add the cooled quinoa, feta cheese, red onion mixture, and basil.
2. Add in dressing to taste and gently toss the salad.
3. Season to taste with salt and pepper.
4. Sprinkle the almonds on top and serve with sliced steak on the side (cut against the grain).
5. Enjoy!