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Mediterranean Steak and Quinoa Bowl

Mediterranean Steak and Quinoa Bowl

Ingredients icon 19 Ingredients
Servings icon Makes 4 Servings
Time icon 45 to 50 Minutes
8,015 views

Ingredients

  • 1 lb beef Top Sirloin Steak or flank steak

  • 2 ½ tablespoons red wine vinegar

  • 2 ½ tablespoons olive oil  

  • 1/2 teaspoon Dijon mustard

  • 1/4 teaspoon honey

  • ½ teaspoon salt, divided

  • 2 teaspoon salt free Greek seasoning

  • 16 cups spinach, baby

  • 3 cups cooked quinoa

  • ⅔ cup cherry tomatoes, fresh

  • ½ cup cucumber, sliced

Tzatziki sauce

  • ½ cup Greek yogurt plain

  • ¼ cup cucumber grated

  • 1 tablespoon fresh squeezed lemon juice

  • 1 teaspoon lemon zest

  • 1 ½ teaspoon olive oil

  • 1 tablespoon dill weed, dried

  • ⅛ teaspoon salt, kosher

  • ¼ teaspoon black pepper

Preparation

  1. Whisk together vinegar, olive oil, mustard, honey, and ¼ teaspoon salt in a small bowl.  Place half of the dressing in a zip-top plastic bag; reserving other half. Add Greek seasoning and steak to bag.  Marinate 15 minutes (or up to overnight)

  2. Heat a grill pan to high heat

  3. Remove steak from bag, discarding leftover marinade.  Sprinkle both sides of steak with remaining ¼ teaspoon salt.  Once grill pan is very hot, place steak on pan and grill for 5-6 minutes on each side, or until desired degree of doneness.  

Suggestions

Suggested toppings: pistachios and pomegranate reduction

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