- 5 teaspoons olive oil, divided
- 1/4 teaspoon chipotle chile powder
- 2 top sirloin steaks
- 2 tablespoons fresh grapefruit juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon honey
- 1 1/2 cups cooked quinoa
- 1 cup corn kernels
- 3/4 cup red bell pepper, diced
- 1/4 cup cilantro, chopped
- 3 green onions, chopped
- 1 ounce Cotija cheese, crumbled
- 1/2 cup ripe peeled avocado, diced
Heat 1 teaspoon oil in a frying pan to medium-high heat. Rub steaks with chili powder, salt and pepper. Add steaks to pan; cook to desired degree of doneness. Let stand 5 minutes. Cut steaks diagonally across the grain into thin slices.
Combine remaining 4 teaspoons oil, remaining grapefruit juice, and next 3 ingredients (through honey) in a large bowl with salt and pepper; mix well. Stir in quinoa, corn, bell pepper, cilantro, green onions and cheese; toss to coat. Divide quinoa mixture evenly bowls; top each with some of the steak and avocado.
Sponsor: UT Beef Council
