Description
This Easy Mediterranean Steak & Quinoa Bowl combines tender grilled sirloin or flank steak with nutritious quinoa, fresh spinach, and crisp vegetables, topped with a flavorful homemade Tzatziki sauce. Perfect for a wholesome, protein-packed meal with Mediterranean flair.
Ingredients
Steak & Marinade
- 1 lb beef Top Sirloin Steak or Flank Steak
- 2 tsp salt-free Greek seasoning
- 2 ½ Tbsp. red wine vinegar
- 2 ½ Tbsp. olive oil
- ½ tsp. Dijon mustard
- ¼ tsp. honey
- ¼ tsp. salt
Salad Base
- 16 cups baby fresh spinach
- 3 cups quinoa, cooked
- ⅔ cup cherry tomatoes, fresh
- ½ cup cucumber, sliced
Tzatziki Sauce
- ½ cup plain Greek yogurt
- ¼ cup cucumber, grated
- 1 Tbsp. fresh-squeezed lemon juice
- 1 tsp. lemon zest
- 1½ tsp. olive oil
- 1 Tbsp. dried dill weed
- ⅛ tsp. kosher salt
- ¼ tsp. black pepper
Instructions
- Prepare Marinade and Marinate Steak: Combine the red wine vinegar, olive oil, Dijon mustard, honey, and salt in a small bowl to create the marinade. Pour half into a zip-top plastic bag, and add the salt-free Greek seasoning and steak into the bag. Seal and marinate the steak for 15 minutes to 2 hours for sirloin or 2 hours to overnight for flank steak in the refrigerator. Reserve the other half of the marinade for basting later.
- Heat Grill Pan: Heat a grill pan over medium-high heat on the stovetop. Alternatively, you can preheat an outdoor grill to medium-high heat (approximately 375-400°F) if preferred.
- Grill Steak: Remove the steak from the bag and discard the leftover marinade in the bag. Place the steak on the hot pan and grill for 10-12 minutes, turning occasionally. Baste with the reserved marinade during the last 5 minutes of cooking. Grill until medium-rare (145°F) to medium (160°F) doneness. Remove the steak from the pan and let it rest for 3 minutes; then season with salt to taste.
- Steam Spinach: Add the fresh baby spinach to a pot of boiling water and steam until the leaves are vibrant green and just wilted. Use tongs to immediately remove the spinach from the water and place it on a plate to drain.
- Cook Quinoa: Prepare quinoa according to package instructions. Once cooked, set aside to cool slightly.
- Make Tzatziki Sauce: In a bowl, combine the plain Greek yogurt, grated cucumber, fresh lemon juice, lemon zest, olive oil, dried dill weed, kosher salt, and black pepper. Mix well until fully incorporated.
- Assemble Bowls: Evenly divide the cooked quinoa, steamed spinach, cherry tomatoes, and sliced cucumber among four serving bowls. Thinly slice the rested steak and place on top of each bowl. Add 2 tablespoons of Tzatziki sauce to each bowl. Optionally, sprinkle crumbled feta cheese on top for extra flavor.
- Serve: Serve the Mediterranean Steak & Quinoa Bowls immediately for best taste and freshness.
Notes
- Marinate steak longer (up to overnight) for more intense flavor, especially flank steak.
- You can substitute fresh dill for dried dill in the Tzatziki sauce if preferred, using about 1 tablespoon fresh dill.
- Optional crumbled feta cheese adds a traditional Mediterranean touch.
- Adjust salt seasoning according to your taste and dietary needs.
- Make sure to let the steak rest after grilling to keep it juicy and tender.
- Quinoa can be cooked ahead of time and refrigerated to save prep time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean