Mediterranean Steak and Quinoa Bowl

Ingredients

Marinade

• 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

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

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

Instructions

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.

Notes

Suggested toppings: pistachios and pomegranate reduction

Nutrition

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)

Attribution

Recipe and photo used with permission from: Texas Beef Council