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Arugula, Strawberry and Quinoa Salad with Balsamic Rosemary Steak Tip Kebabs - 2022 National Salad Month Recipe Contest Winner

Servings 4 Servings


  • 12 oz Champagne Vinaigrette
  • 2 tbsp Chopped fresh parsley
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1.5 lbs Beef steak tips 2 in pieces
  • 8 oz Arugula
  • 12 oz Fresh strawberries
  • 2 c Cooked white quinoa
  • 1/2 c Coarsely chopped basil
  • 1/3 c Kalamata olives cut in half
  • 1/3 c Sweet pepper drop peppers
  • 3 tbsp Diced shallot
  • 4 oz Crumbled feta cheese
  • 1/2 c Lemon juice
  • 1/4 c Sliced almonds toasted


  1. Combine ¾ cup prepared champagne vinaigrette, rosemary, salt, pepper and steak tips in a zip lock bag. Marinate in the refrigerator for 4 hours or overnight.

  2. Soak 4 wooden skewers in water for 20 minutes. Preheat grill to high. Divide the steak tips into 4 equal portions and thread onto skewers. Grill kebabs over a hot grill for about 10 minutes turning while cooking for medium-rare.

  3. In a large bowl, toss the next eight ingredients with 1/3 cup of champagne style vinaigrette and juice from half of a lemon. Add more champagne vinaigrette if desired.

  4. Divide salad between four large low bowls, sprinkle evenly with toasted sliced almonds, top each with a balsamic rosemary steak kebab. Garnish with reserved strawberries. Serves four as a meal.

Recipe Notes

Courtesy of Lynn Albright for recipe and photograph.