Spanakopita Steak Salad
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesI’m still dreaming about this salad! I drew inspiration from the flavors of spanakopita to create a hearty, flavorful, and downright delicious salad.
Ingredients
- Pickled Shallots
2 French shallots, thinly sliced
⅓ cup apple cider vinegar
⅓ cup boiling water
1 tbsp white sugar
½ tsp salt
- Salad
1 cup uncooked white quinoa
3 AAA Famille Fontaine top sirloin steaks (225 g each)
1 container baby spinach (142 g / 5 oz)
1 cup sliced Kalamata olives
⅓ cup fresh dill, chopped
⅓ cup fresh mint, chopped
200 g feta cheese, crumbled
½ cup toasted pine nuts
- Dressing
Juice and zest of 1 lemon
½ cup olive oil
¼ cup red wine vinegar
1 tsp dried oregano
2 tsp Dijon mustard
1 tbsp honey
1–2 garlic cloves, minced
½ tsp salt
Instructions
- Prepare the pickled shallots. In a small bowl, combine 2 sliced shallots, ⅓ cup apple cider vinegar, ⅓ cup boiling water, 1 tbsp sugar, and ½ tsp salt. Mix well and let sit at room temperature while you prepare the rest of the recipe.
- Cook 1 cup quinoa according to package directions. Let cool completely.
- Remove 3 sirloin steaks (225 g each) from the fridge 30 minutes before cooking. Preheat the grill to medium-high heat. Grill the steaks for about 2–3 minutes per side. Let rest for 5 minutes, then slice thinly and cut into 1-inch pieces.
- Prepare the dressing. In a mason jar, combine the juice and zest of 1 lemon, ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp dried oregano, 2 tsp Dijon mustard, 1 tbsp honey, 1–2 minced garlic cloves, and ½ tsp salt. Shake well.
- Assemble the salad: In a large bowl, combine the cooled quinoa, 1 container (142 g / 5 oz) baby spinach, 1 cup sliced Kalamata olives, ⅓ cup dill, ⅓ cup mint, 200 g crumbled feta, and ½ cup toasted pine nuts. Add the pickled shallots and sliced steak. Pour in the dressing, toss well, and adjust seasoning as needed.
