Flank Steak and Corn Quinoa with a Side of Spring Veggies

Flank Steak and Corn Quinoa with a Side of Spring Veggies


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Here is a recipe for a whole meal on the grill for the whole family! Enjoy the fresh Spring air with flank steak, corn quinoa and slices of fresh produce.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • 1 flank steak (2 lb.), trimmed
  • ¼ cup of Worcestershire sauce
  • 2 cucumbers, thinly sliced
  • 4 small radishes, thinly sliced
  • 2 medium red onions, thinly sliced
  • ¼ cup of apple cider vinegar
  • 6 cups of cooked quinoa
  • 2 cups of sweet corn
  • 1 cup of peas
  • ½ cup of mayonnaise
  • ½ cup of chopped cilantro
  • salt and pepper

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Preheat grill to medium heat.
Coat the flank steak in Worcestershire sauce, then rub with salt and black pepper. Place on prepped grill and cook each side for about 10 minutes.
In a bowl, mix quinoa, corn, peas, mayo, cilantro and a bit of salt and pepper.
In another bowl, toss cucumbers, radishes, red onions in apple cider vinegar and salt and pepper.
Thinly slice flank steak on a cutting board and serve with a side of the quinoa and tossed veggies. Enjoy!

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