Mediterranean Steak and Quinoa Bowl by Beef Loving Texas
Need a dish for all those holiday parties you are going to? Here is the perfect quick recipe to impress!
Ingredients
- 1 lb beef Top Sirloin Steak or Flank Steak
- 1 cup baby spinach
- 1 cup quinoa
- ⅔ cup cherry tomatoes, fresh
- ½ cup cucumber, sliced
Marinade Ingredients
- 2 ½ Tbsp. red wine vinegar
- 2 ½ Tbsp. olive oil
- ½ tsp. Dijon mustard
- ¼ tsp. honey
- ¼ tsp. Kosher salt
- 2 tsp. salt-free Greek seasoning
Tzatziki Sauce
- ½ cup plain Greek yogurt
- ¼ cup cucumber, grated
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1½ tsp. olive oil
- 1 Tbsp. dried dill
- ⅛ tsp. Kosher salt
- ¼ tsp. black pepper
Directions
SERVES 4; 50 MINUTES
- Combine marinade ingredients in a zip-top plastic bag; add steak to the bag. Marinate 15 minutes to 2 hours for Sirloin or 2 hours to overnight for Flank steak.
- Cook quinoa according to package instructions.
- Combine Tzatziki sauce ingredients in a bowl. Set aside.
- Heat a grill pan on the stove over MEDIUM-HIGH heat.
- Remove steak from bag, discard leftover marinade. Once the grill pan is hot, place steak on the pan and grill for 10-12 minutes (medium rare internal temperature = 145°F; medium = 160°F). Let the steak rest for 3 minutes. Slice steak against the grain to serve. Salt to taste, if desired.
- Evenly divide quinoa, spinach, tomatoes, and cucumbers in four bowls. Top bowls with feta cheese and 2 Tbsp. Tzatziki sauce.