Grilled Vegetables, Succulent Steak & Quinoa Salad

Recipe Image

Total Time:    45 minutes

Nutritional per serving
Calories: 756 kcal
Fat: 40 g
Protein: 56 g
Carbohydrates: 41 g

With Succulent Steak and a tasty Quinoa Salad on the side, this inspired Grilled Vegetables recipe is one for the foodies. It’s a bit higher in calories than the majority of our healthy recipes but it’s sooooo good it’s definitely worth sharing.


Makes 4 servings

For the quinoa salad:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 300 grams cooked quinoa
  • 200 grams cooked French lentils
  • 4.5 grams coarsely chopped fresh dill
  • 1 tablespoon finely chopped fresh oregano

For the yogurt dressing:

  • 140 grams Fat Free Greek yogurt
  • 4 grams fresh lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt

For the grilled vegetables and steak:

  • 1 large fennel bulb, trimmed, sliced lengthwise into 1/4″ planks, fronds reserved for serving
  • 250 grams cherry tomatoes
  • 12 scallions, roots trimmed (about 2 bunches)
  • Olive oil (for brushing)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 200 grams Halloumi cheese, sliced into 1/4″ planks (optional)
  • 450 grams flank or skirt steak
  • 1/2 teaspoon ground cumin


Make the quinoa salad:

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

Make the yogurt dressing:

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

Grill the vegetables and steak and assemble the salad:

  1. Prepare a grill or grill pan for medium-high heat.
  2. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper.
  3. Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool.
  4. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
  5. Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper.
  6. Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak.
  7. Let rest, then thinly slice against the grain.
  8. Transfer quinoa salad to a large platter.
  9. Top with grilled vegetables and steak.
  10. Season with additional salt and pepper and top with fennel fronds.
  11. Serve immediately with yogurt dressing alongside.

Tips & alternatives

If you’re a bit concerned about the calories, cut out the Halloumi and you’ll save about 150 kcal per serving:

  • 595 kcal
  • 27g fat
  • 40g carbs
  • 46g protein.

If you like the sound of this Grilled Vegetables recipe, you like to check out some of our other recipes and if you’re interested in learning more about quinoa, head over to our quinoa superfood series article which should have everything you need to know.

Recipe and photo courtesy of epicurious

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