We love the chipotle-rubbed sirloin, but this salad is a wonderful use for any leftover steak. From MyRecipes.com.
- 5 teaspoons olive oil, divided
- ½ teaspoon kosher salt, divided
- ¼ teaspoon chipotle chile powder
- ¼ teaspoon freshly ground black pepper
- 2 (6-ounce) top sirloin steaks
- 2 tablespoons fresh orange juice
- 2 tablespoons red wine vinegar
- 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
- ½ teaspoon ground cumin
- ¼ teaspoon honey
- 1 ½ cups cooked quinoa
- 1 cup unsalted black beans, rinsed and drained
- ¾ cup chopped red bell pepper
- ¼ cup chopped fresh cilantro
- ¼ cup thinly sliced green onions
- 1 ½ cups baby spinach leaves
- 1 ounce crumbled feta cheese (about 1/4 cup)
- ½ cup ripe peeled avocado, sliced
- Step 1
Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/4 teaspoon salt, chipotle chile powder, and black pepper; rub evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until the desired degree of doneness. Let stand 10 minutes. Cut steaks diagonally across the grain into thin slices.
- Step 2
Combine the remaining 4 teaspoons oil, remaining 1/4 teaspoon salt, juice, and next 4 ingredients (through honey) in a large bowl, stirring with a whisk. Stir in quinoa, beans, bell pepper, cilantro, green onions, and spinach; toss to coat. Sprinkle with feta. Divide quinoa mixture evenly among 4 shallow bowls; top evenly with steak and avocado.
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Makes 4 servings, each with: 340 calories; fat 14.8g; saturated fat 3.5g; mono fat 7.6g; poly fat 1.2g; protein 24g; carbohydrates 27g; fiber 7g; cholesterol 51mg; iron 4mg; sodium 421mg; calcium 103mg.