Ingredients
Steak Marinade
- 2 lb Ribeye steak, trimmed
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Apple Cider Vinegar
- 2 tsp Dijon mustard
- 2 cloves garlic, minced or crushed
- 1 tbsp chopped fresh thyme
- Pinch of salt and pepper
Dressing
- 1/2 cup diced strawberries
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Apple Cider Vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced or crushed
- 2 tsp chopped fresh thyme
- Juice from 1 lemon
- Pinch of salt and pepper
Salad
- 1.5 cups halved strawberries
- 1 cup Quinoa, cooked according to package directions (or ~2 cups leftover cooked quinoa)
- 5 oz Baby Spinach & Arugula Mix
- 2 oz Goat Cheese, crumbled
- 1/2 cup thinly sliced red onion
- Cooking Spray
Instructions
- Marinate the Steak: Trim excess fat from the ribeye and place in a shallow dish or plastic bag. Add 2 tbsp olive oil, 2 tbsp apple cider vinegar, 2 tsp dijon mustard, minced garlic, fresh thyme, salt, and pepper to the steak. Massage marinade to coat evenly and let it sit for up to 30 minutes, but no longer to avoid ‘cooking’ the steak with vinegar.
- Prepare Grill and Quinoa: While marinating, heat your grill to medium-high. Cook the quinoa according to package instructions or use leftover quinoa.
- Make the Dressing: Combine diced strawberries, olive oil, apple cider vinegar, dijon mustard, garlic, thyme, lemon juice, salt, and pepper in a blender or jar. Blend until smooth and set aside.
- Grill the Steak: Remove steak from marinade and place on the hot grill. Grill for 5-7 minutes per side for medium-rare, until internal temperature reaches 140°F. Remove steak and rest for at least 5 minutes before slicing thinly.
- Grill the Strawberries: Thread halved strawberries onto skewers with cut sides facing one direction. Spray the cut sides lightly with cooking spray. Place strawberries cut side down on the grill for 30-60 seconds until grill marks appear. Avoid grilling too long to prevent them from falling apart.
- Assemble the Salad: Divide baby spinach and arugula among four bowls. Add cooked quinoa, sliced steak, grilled strawberries, crumbled goat cheese, and sliced red onion. Drizzle with prepared strawberry vinaigrette and serve immediately.
Notes
- Do not marinate the steak for longer than 30 minutes to prevent the acid from breaking down the meat too much.
- You can use leftover cooked quinoa to save time.
- Be gentle when grilling strawberries; they only need brief contact with the grill to get flavor and marks.
- Letting the steak rest after grilling allows juices to redistribute for a juicier bite.
- Fresh thyme can be substituted with dried thyme if needed (use less).
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
