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Sweetgreen Steak Honey Crunch (Copycat)

Chris /10 Morgan /10
bowlsaladdinnerlunchhigh-proteinsteak
Servings4
Prep time15 min
Cook time30 min
Per serving625 cal · 33g p · 52g c · 28g f
Sourcehttps://kalejunkie.com/copycat-sweetgreen-caramelized-steak-plate/ (adapted)

Ingredients

Hot Honey Mustard Dressing

  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 2 tbsp olive oil
  • Salt and pepper to taste

Garlic Breadcrumbs

  • 2 slices crusty bread, cubed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Kosher salt to taste

Steak

  • 1 lb flank steak
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tsp avocado oil

Pickled Onions

  • 1 medium red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1 cup warm water

Bowl Assembly

  • 1 head romaine lettuce, chopped
  • 2 cups cooked golden quinoa
  • 1 cup cherry tomatoes, halved

Instructions

  1. Pickled onions (make ahead): Combine vinegar, sugar, salt, and warm water. Pour over sliced red onion and let sit at least 30 minutes (or make a day ahead).
  2. Garlic breadcrumbs: Preheat oven to 350°F. Pulse bread in food processor until coarse crumbs. Toss with olive oil, garlic powder, and salt. Spread on baking sheet and bake 10-12 minutes until golden and crispy.
  3. Cook quinoa per package directions.
  4. Steak: Season flank steak with garlic powder, salt, and pepper. Heat skillet over medium-high heat with avocado oil. Cook steak 4-5 minutes per side to desired doneness. Rest 5 minutes, then slice against the grain.
  5. Hot honey mustard: Whisk together Dijon, honey, red wine vinegar, red pepper flakes, and olive oil. Season with salt and pepper.
  6. Assemble: Divide romaine among bowls. Top with quinoa, sliced steak, tomatoes, pickled onions, and garlic breadcrumbs. Drizzle with hot honey mustard dressing.

Notes