Directions

1. Preheat oven to 400° F. Place radishes cut-side down on a baking sheet and roast for 20 minutes.
2. Heat 2 tbsp olive oil over medium-high heat in a large sauté pan. Rub the steak with the salt, pepper, cumin, and paprika. Add the steak to the pan and cook for 4 minutes on each side, or until desired doneness. Let rest for 10 minutes.
3. Meanwhile, rinse quinoa thoroughly in a metal sieve (until the water runs clear). In a medium sauce pan, bring 1 cup quinoa and 1 1/4 cups water to a boil. Reduce to low heat and cook uncovered for 10-12 minutes, until liquid is absorbed and the quinoa is tender.
4. In a large bowl whisk together the lemon juice, 1 tbsp oil, soy sauce, honey, and cilantro. Stir in the quinoa, radishes, tomatoes, lettuce and goat cheese. Toss to combine.
5. Slice steak diagonally against the grain into thin strips, serve over top of the salad.