Ingredients

The following ingredients have 4 Servings
  • 1 lb beef Top Sirloin Steak or Flank Steak
  • 16 cups fresh spinach, baby
  • 3 cups quinoa, cooked
  • ⅔ cup cherry tomatoes, fresh
  • ½ cup cucumber, sliced
  • 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
  • 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

Instruction

  • 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.
  • Heat a grill pan on stove on MEDIUM HIGH heat. (or you could heat your grill to medium high heat, approximately 375-400 degrees F)
  • Remove steak from bag, discard leftover marinade in bag. Once grill 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.
  • Add spinach to a pot of water and steam in boiling water until vibrant green, then immediately remove with tongs and place on a plate.
  • Cook quinoa according to package instructions. Set aside.
  • Combine Tzatziki sauce ingredients in a bowl.
  • Evenly divide quinoa, steamed spinach, tomatoes, and cucumbers in four bowls. Top bowls with sliced steak and 2 Tbsp. Tzatziki sauce. (optional: crumbled feta cheese)
  • Serve.