Jan 22, 2026
By Sedgwick County Harvest Hub
Steak and Spinach Salad with Quinoa
Ingredients
Dressing
1/2 cup fresh Italian (flat leaf) parsley
1/2 cup fresh basil
2 cloves garlic, peeled
3 Tbs. red wine vinegar
1/4 cup olive oil
1/2 cup mayonnaise
Kosher salt and black pepper, to taste
Salad
1 lb. sirloin or other steak of your choice such as ribeye, strip, flank or skirt steak
12 oz. baby spinach or baby kale
1/2 cup cooked quinoa
1/2 avocado, sliced
1/2 cup grape tomatoes, halved lengthwise
2 Tbs. dried cranberries
3 Tbs. shelled pistachios, roughly chopped
3 oz. fresh goat cheese, crumbled
Kosher salt and black pepper, for seasoning the steak
Instructions
Thirty minutes before you’d like to cook the steak, unwrap the packaging and season it generously with kosher salt and freshly ground black pepper. Let the steak rest, uncovered, at room temperature.
Place all the dressing ingredients into the bowl of a food processor (or use an immersion blender) and pulse until smooth.
Heat a heavy-bottomed skillet over medium-high heat until hot; add a good drizzle of olive or avocado oil. Carefully add the seasoned steak to the pan.
Sear the steak on both sides, two to three minutes per side, until deep golden brown and caramelized.
Reduce the heat to medium and continue to cook the steak just until it reaches 120 to 125 F when tested with an instant-read meat thermometer. Remove the steak to a cutting board and cover with foil to rest for five to 10 minutes; cut across the grain into one-half-inch slices.
Toss the baby spinach in the prepared dressing, using your desired amount. Top the salad with cooked quinoa, avocado, tomatoes, cranberries, pistachios, steak slices and goat cheese. Drizzle with a bit more dressing and serve at once.