Servings: 5
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
1. Heat grill to high and place foil packet of soaked wood chips onto coals/ceramic brickettes below the grill grate where you will not be placing the steak. The chips will start to smoke.
2. Blot steak dry with paper towel and season to taste. Place steak on grill, lower heat below steak, leave grill on high below the wood chips and close lid to keep in smoke. Cook steak to desired degree of doneness, turning as needed. Let rest 5 minutes.
3. While steak is cooking and resting, mix salad: combine quinoa, black beans, onion, tomato, and cilantro. Whisk lime juice with cumin, salt and pepper and olive oil. Pour over quinoa mix and stir gently to combine.
4. When steak has rested 5 minutes, slice across the grain. For each serving, line plate with lettuce leaves, scoop generous 1/2 cup quinoa salad onto plate and top with 2 ounces cooked steak. Garnish with basil and serve.
