Mediterranean Steak and Quinoa Bowl by Beef Loving Texas

Mediterranean Steak and Quinoa Bowl by Beef Loving Texas

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!


  • 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


        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.
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