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
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
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)
Heat a grill pan to high heat
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. Remove from pan, let steak sit 10 minutes, and then cut into thin slices going against the grain.
While steak sits, steam spinach in a pot.
Divide spinach evenly among four bowls, placing it towards one side. Place ¾ cup hot quinoa in each bowl on other side. Arrange tomatoes and cucumber between quinoa and spinach, and sprinkle feta evenly over quinoa bowls. Top bowls evenly with steak slices, and dollop each bowl with 2 tablespoons of Tzatziki sauce.
To make Tzatziki sauce, combine Greek yogurt, grated cucumber, lemon juice, lemon zest, olive oil, dill, and a dash of each salt and pepper.
Suggested toppings: pistachios and pomegranate reduction