For the Vinaigrette

• 1/2 cup olive oil – Opt for a good quality extra virgin olive oil for best flavor.
• 1/2 cup walnut or mild vegetable oil, such as grapeseed – The walnut oil adds a subtle, nutty depth, while grapeseed oil offers a neutral alternative.
• 1/4 cup white or red wine vinegar – White wine vinegar provides a crisper taste, while red wine vinegar offers a slightly bolder flavor.
• 1/4 cup whole-grain mustard – Crucial for flavor and texture. Ensure it’s not honey-sweetened to control sugar levels.
• 2 teaspoons honey or agave syrup – Adjust to your preferred sweetness; omit or reduce for a truly sugar-free option.
• 1/2 teaspoon fine sea salt, plus more to taste – Essential for enhancing all other flavors.
• 1/2 teaspoon freshly ground black pepper – Adds a fresh, pungent note.

For the Steak and Quinoa Salad

• 1 pound flank or hanger steak (if using hanger steak, remove the center membrane) – These cuts are ideal for searing and slicing thinly.
• Fine sea salt – For seasoning the steak generously before cooking.
• Freshly cracked black pepper – Adds a vibrant kick to the steak.
• 2 teaspoons mild vegetable oil – Such as canola, grapeseed, or sunflower oil, for searing.
• 2/3 cup uncooked quinoa – A protein-packed, gluten-free grain that forms the hearty base of the salad.
• 6 cups arugula (or other sturdy greens, such as escarole, frisee, or spinach) – Arugula adds a peppery bite; choose your favorite sturdy green.
• 4 carrots, preferably multicolor, peeled and shaved lengthwise with a vegetable peeler into ribbons – Adds color, crunch, and natural sweetness.
• 6 tablespoons sunflower seeds, toasted if desired – Provides a delightful crunch and nutty flavor; toasting enhances this.
• 1/3 cup vinaigrette (from the preceding recipe) – The star dressing that brings all the flavors together.

Prepare the Vinaigrette

1. Whisk together all the vinaigrette ingredients—olive oil, walnut or mild vegetable oil, vinegar, whole-grain mustard, honey or agave syrup, sea salt, and black pepper—in a small bowl. Alternatively, combine them in a jar with a tight-fitting lid and shake vigorously until emulsified. Taste the dressing and adjust the seasoning with more salt or a touch more honey/agave if desired, finding your perfect balance.
2. Once prepared, cover the vinaigrette and refrigerate it. It will keep well for up to 5 days, making it an excellent component for meal prep. Before each use, give it a good whisk or shake to recombine the ingredients, as natural separation can occur.

Assemble the Steak and Quinoa Salad

1. Generously season the steak on both sides with fine sea salt and freshly ground black pepper. Allow the steak to rest at room temperature for at least 30 minutes before cooking. This helps the meat cook more evenly and develop a better sear. For thicker cuts, resting for up to an hour can be beneficial.
2. Heat the mild vegetable oil in a large skillet or cast-iron pan over medium-high heat. Wait until the oil is hot and shimmering, but not smoking. Carefully place the seasoned steak into the hot skillet. Sear the steak, turning it once, until it’s beautifully browned on both sides and cooked to your preferred doneness. For a medium-rare steak, aim for an internal temperature of 135°F (57°C) using an instant-read thermometer, which typically takes about 7 to 8 minutes of total cooking time for flank or hanger steak. Adjust cooking time for desired doneness; 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
3. Meanwhile, while the steak is cooking, bring a large pot of lightly salted water to a rolling boil. Add the uncooked quinoa, then reduce the heat to a simmer. Cook until the quinoa is tender and the small “tail” (germ) separates from the seed, usually 10 to 12 minutes. Rinse your quinoa thoroughly before cooking if it’s not pre-rinsed, to remove bitterness.
4. Once cooked, drain the quinoa thoroughly in a fine-mesh sieve. Let it cool for about 10 minutes, allowing any remaining steam to escape and preventing it from becoming mushy. Fluff with a fork before using.
5. When the steak reaches your desired doneness, remove it from the skillet and place it on a cutting board. Crucially, let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
6. After resting, thinly slice the steak against the grain on a diagonal. Slicing against the grain ensures maximum tenderness.
7. To serve, arrange a bed of fresh arugula (or your chosen sturdy greens) on individual plates. Top with the cooled quinoa, elegantly arranged carrot ribbons, and the thinly sliced steak. Sprinkle generously with toasted sunflower seeds. Finally, drizzle a good amount of the prepared vinaigrette over each salad. You might have some leftover vinaigrette; simply store it in the fridge for future salads. A final flourish of freshly cracked black pepper can be added if desired. Serve immediately and enjoy this wholesome and satisfying meal. Originally published May 28, 2016.