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Midland Living Magazine

Mediterranean-Style Steak Quinoa Bowl

provided by beef loving texans


  • 1 lb beef Top Sirloin Steak or Flank Steak

  • 16 cups spinach, baby

  • 3 cups quinoa, cooked

  • ⅔ cup cherry tomatoes, fresh

  • ½ cup cucumber, sliced

Marinade Ingredients

  • 2 ½ Tbsp. red wine vinegar

  • 2 ½ Tbsp. olive oil

  • ½ tsp. Dijon mustard

  • ¼ tsp. honey

  • ¼ tsp. salt

  • 2 tsp. salt-free Greek seasoning

Tzatziki sauce:

  • ½ cup Greek yogurt, plain

  • 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


  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 15 minutes to 2 hours for Sirloin or 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°F) to medium (160°F) doneness, turning occasionally and basting with reserved marinade during the last 5 minutes. Remove steak from pan, and rest for 3 minutes. Salt to taste.

  4. Steam spinach in a pot and cook quinoa according to package instructions. Set aside.

  5. Combine Tzatziki sauce ingredients in a bowl.

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


Suggested toppings: pistachios and pomegranate reduction

Nutrition Information

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)

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