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Gluten-Free Skirt Steak with Horseradish Tomato Quinoa Salad

By Camilla Saulsbury

Gluten-Free Skirt Steak with Horseradish Tomato Quinoa Salad

 

The sweetness of tomatoes is a wonderful foil to the distinctive bite of horseradish and watercress. Thin slices of skirt steak, quickly seared in a skillet, round out this inventive salad, says author of 500 Best Quinoa Recipes, Camilla Saulsbury.

 

Tip

To mash garlic, working with one clove at a time, place the side of a chef’s knife flat against the clove. Place the heel of your hand on the side of the knife and apply pressure so that the clove flattens slightly (this will loosen the peel). Remove and discard the peel, then roughly chop the garlic. Sprinkle a pinch of coarse salt over the garlic. Use the flat part of the knife as before to press the garlic against the cutting board. Repeat until the garlic turns into a fine paste. The mashed garlic is now ready for use in your favorite recipe.

 

1 cup     quinoa, rinsed     250 mL

8 oz     sugar snap peas, strings removed     250 g

3     cloves garlic, mashed (see Tip)     3

4 tbsp     extra virgin olive oil, divided     60 mL

2 tbsp     prepared horseradish     30 mL

11⁄2 tbsp     white wine vinegar     22 mL

2 cups     halved grape or cherry tomatoes     500 mL

     Fine sea salt and freshly cracked black pepper

1 lb     beef skirt steak, cut into 4 pieces     500 g

4 cups     packed tender watercress sprigs     1 L

 

1.     In a large saucepan of boiling salted water, cook quinoa for 11 minutes. Add peas and boil for 1 minute. Drain and rinse under cold water until cool.

2.     In a small bowl, whisk together garlic, 3 tbsp (45 mL) of the oil, horseradish and vinegar.

3.     In a large bowl, combine quinoa mixture, tomatoes and 2 tbsp (30 mL) of the dressing, gently tossing to combine. Season to taste with salt and pepper. Separately cover and refrigerate salad and the remaining dressing while preparing steak.

4.     Generously season steak with salt and pepper. In a large, heavy skillet, heat the remaining oil over high heat. Add steak and cook, turning once, for 3 to 4 minutes per side or until crusty and medium-rare, or to desired doneness. Transfer steak to a cutting board and let rest for 5 minutes. Thinly slice across the grain on a slight diagonal.

5.     Add watercress to the quinoa mixture, gently tossing to combine. Divide salad among four plates. Arrange steak on top. Drizzle with the remaining dressing.

 

Makes 4 main-dish servings