Mediterranean Steak and Quinoa Bowl

This recipe is an excellent source of Protein, Iron, and Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Dietary Fiber and Potassium

Mediterranean Steak and Quinoa Bowl

Photos courtesy of Beef Loving Texans (Texas Beef Council)

22 Ingredients

Makes 4 Servings

45 to 50 Minutes

Nutrition information per serving: 428 Calories; 168 Calories from fat; 18.8 g Total Fat (4.1 g Saturated Fat; 10.5 g Monounsaturated Fat); 63.4 mg Cholesterol; 269.1 mg Sodium; 31.8 g Total Carbohydrate; 4.0 g Dietary Fiber; 31.8 g Protein; 4.4 mg Iron; 690.1 mg Potassium; 0.2 mg Thiamin; 0.4 mg Riboflavin; 10.9 mg Niacin (NE); 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.7 mg Zinc; 32.5 mcg Selenium; 121.9 mg Choline.

Ingredients:

  • 1 lb beef Top Sirloin Steak

  • 1 cup baby spinach
  • 1 cup quinoa
  • 2/3 cup cherry tomatoes, fresh
  • 1/2 cup cucumber, sliced

Marinade Ingredients:

  • 2 1/2 Tbsp. red wine vinegar

  • 2 1/2 Tbsp. olive oil
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. honey
  • 1/4 tsp. Kosher salt
  • 2 tsp. salt-free Greek seasoning

Tzatziki sauce:

  • 1/2 cup plain Greek yogurt

  • 1/4 cup cucumber, grated
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 1/2 tsp. olive oil
  • 1 Tbsp. dried dill
  • 1/8 tsp. Kosher salt
  • 1/4 tsp. black pepper

Optional ingredients:

  • Feta cheese

  • Pistachios
  • Pomegranate molasses

Preparation:

1. Combine marinade ingredients in a zip-top plastic bag; add steak to the bag. Marinate 15 minutes to 2 hours for Sirloin or 2 hours to overnight for Flank steak.

2. Cook quinoa according to package instructions.

3. Combine Tzatziki sauce ingredients in a bowl. Set aside.

4. Heat a grill pan on the stove over MEDIUM-HIGH heat.

5. Remove steak from bag, discard leftover marinade. Once the grill pan is hot, place steak on the pan and grill for 10-12 minutes (medium rare internal temperature = 145°F; medium = 160°F). Let the steak rest for 3 minutes. Slice steak against the grain to serve. Salt to taste, if desired.

6. Evenly divide quinoa, spinach, tomatoes, and cucumbers in four bowls. Top bowls with feta cheese and 2 Tbsp. Tzatziki sauce.

Source: www.beeflovingtexans.com

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