Mediterranean Steak and Quinoa Bowl

Mediterranean Steak Bowl



  • 1 pound beef top sirloin steak or flank steak
  • 16 cups baby spinach
  • 3 cups quinoa, cooked
  • 2/3 cup fresh cherry tomatoes
  • 1/2 cup cucumber, sliced


  • 2 1/2 tablespoons red wine vinegar
  • 2 1/2 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • 1/4 teaspoon salt
  • 2 teaspoons salt-free Greek seasoning

Tzatziki Sauce

  • 1/2 cup Greek yogurt, plain
  • 1/4 cup cucumber, grated
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons olive oil
  • 1 tablespoon dried dill weed
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Combine marinade ingredients in a small bowl. Place half of the marinade in a zip-top plastic bag; reserving the other half for basting. Add Greek seasoning and steak to bag. Marinate for 15 minutes to 2 hours for sirloin or for 2 hours to overnight for flank steak.
  2. Heat a grill pan on stove on MEDIUM HIGH heat.
  3. Remove steak from bag, discard leftover marinade. Once grill pan is hot, place steak on pan and grill 10-12 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and basting with reserved marinade during the last 5 minutes.
  4. Remove steak from pan, and rest for 3 minutes. Salt to taste.
  5. Steam spinach in a pot and cook quinoa according to package instructions. Set side.
  6. Combine Tzatziki sauce ingredients in a bowl.
  7. Evenly divide quinoa, spinach, tomatoes, and cucumbers in four bowls. Top bowls with feta cheese and 2 tablespoons Tzatziki Sauce.

Suggested toppings: pistachios and pomegranate reduction

Nutrition information per serving: Calories 440; Total fat 14 g (Sat. fat 3.5g; Trans fat 0g); Cholest. 64mg; Sodium 430mg; Total Carb. 42g; Fiber 10g; Total Sugars 4g; Protein 37g; Vit D (0% DV); Calcium (25% DV); Iron (60% DV); Potas. (15%DV)

Recipe and photo used with permission from: Texas Beef Council