Ultimate Grilled Steak, Veggie, & Quinoa Salad with Yogurt-Tahini Dressing: Your Weeknight Hero

Last updated on May 28, 2024

A hearty and healthy salad featuring perfectly grilled steak, a medley of vibrant vegetables, nutty quinoa, all topped with a creamy yogurt-tahini dressing.

Craving a salad that’s so epic it deserves its own fan club? Say hello to the Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing! This isn’t just salad—it’s a flavor fiesta in a bowl. With juicy grilled steak, vibrant veggies, fluffy quinoa, and a tangy yogurt-tahini dressing, your taste buds are in for a wild ride. Let’s dive in, because this colorful creation is about to become your new favorite obsession.

Grilled Steak, Veggie, and Quinoa Salad with Yogurt-Tahini Dressing

ultimate grilled steak veggie and quinoa salad with yogurt tahini dressing your weeknight hero

This delicious Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing is a hearty dish bursting with flavors. A mix between Middle Eastern and Mediterranean cuisine, it’s perfect for those who love a good balanced meal. Ready in under an hour, this dish combines grilling and fresh ingredients to bring a healthy twist to your table.


  • 1 lb flank steak
  • 1 cup quinoa
  • 2 cups water
  • 1 bell pepper, diced
  • 1 small red onion, thinly sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup plain Greek yogurt
  • 3 tbsp tahini
  • 1 lemon (zest and juice)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Fresh parsley, chopped (for garnish)

Cooking Instructions

  1. Preheat your grill to medium-high heat. Make sure it’s hot enough to give those nice char marks on the steak.
  2. Rinse quinoa under cold water. Combine 1 cup of quinoa and 2 cups of water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
  3. Drizzle 1 tbsp olive oil over the steak, season generously with salt and pepper. Grill steak for about 4-5 minutes per side, depending on your preferred level of doneness. Remove from grill and let rest for at least 5 minutes before slicing thinly.
  4. While the steak rests, toss the bell pepper, red onion, zucchini, and cherry tomatoes in a bowl with remaining olive oil, salt, and pepper. Grill veggies for about 3-4 minutes per side, until tender and slightly charred.
  5. For the dressing, in a small bowl, whisk together Greek yogurt, tahini, lemon zest, lemon juice, minced garlic, and ground cumin. Adjust with salt and pepper to taste.
  6. In a large serving bowl, combine the cooked quinoa, grilled vegetables, and steak slices. Drizzle the yogurt-tahini dressing over the top.
  7. Garnish with freshly chopped parsley. Serve immediately and enjoy!


  • Don’t have flank steak? Substitute with sirloin or even chicken breasts.
  • Experimenting with flavors? Add a sprinkle of feta cheese or roasted nuts for extra crunch.
  • No tahini? Peanut butter or almond butter can be a quirky but delicious stand-in.
  • For a veggie twist, try adding grilled eggplant or mushrooms to the mix.
  • Make sure to let the steak rest before slicing to keep those juices locked in.
  • Adjust grilling time based on your grill’s personality – some just like to keep you guessing!

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