What you need:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 2 cups cooked quinoa
- 1 cup cooked French lentils
- 1/2 cup coarsely chopped fresh dill
- 1 tablespoon finely chopped fresh oregano
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 3 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1 large fennel bulb, trimmed, sliced lengthwise into 1/4″ planks, fronds reserved for serving
- 1 pint cherry tomatoes
- 12 scallions, roots trimmed (about 2 bunches)
- Olive oil (for brushing)
- 1 teaspoon kosher salt, divided, plus more
- 3/4 teaspoon freshly ground black pepper, divided, plus more
- 1/2 pound Halloumi cheese, sliced into 1/4″ planks (optional)
- 1 pound flank or skirt steak
- 1/2 teaspoon ground cumin
Procedure:
- First make the quinoa salad. Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
- Then, for the salad’s dressing, make the tahini yogurt dressing. Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
- Lastly, work on your grilled steak and vegetables. 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.
- 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.
- 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.
There you go, a lovely menu for your guests. Serve them with these, and I’m sure they’ll keep coming back for more.
Summary
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Recipe Name
Tahini Yogurt Dressing for Quinoa Salad paired with Grilled Steak and Vegetable
Author Name
Tahini Recipe
Published On
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