Ingredients
Scale
- 1 lb flank steak
- 1 cup uncooked quinoa
- 2 Tbsp extra virgin olive oil
- 1 large cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup pre-made Tzatziki sauce
- 1 tsp dried oregano
- Juice of 1 lemon
Instructions
- Step 1: Cook the quinoa according to package directions (typically 1 cup quinoa to 2 cups water). While the quinoa cooks, pat the flank steak dry and season thoroughly on both sides with 1 Tbsp olive oil, oregano, salt, and black pepper.
- Step 2: Heat the remaining 1 Tbsp olive oil in a large skillet or grill pan over medium-high heat. Sear the seasoned steak for 4-6 minutes per side, depending on thickness, until it reaches your desired internal temperature (130°F for medium-rare). Remove steak and let rest on a cutting board for 10 minutes.
- Step 3: While the steak rests, prepare the fresh components. In a medium bowl, toss the diced cucumber (and optional additions like cherry tomatoes or red onion) with the fresh juice of 1 lemon.
- Step 4: Once the steak has rested, slice it thinly against the grain.
- Step 5: Assemble the bowls by dividing the cooked quinoa between serving bowls. Top the quinoa with the lemon-dressed vegetables and arrange the sliced steak over the vegetables. Finish each bowl with a generous amount of crumbled feta cheese and a large dollop of Tzatziki sauce.
Notes
- Store leftover steak and quinoa separately from the fresh components (cucumber, feta, and Tzatziki) to maintain texture and prevent sogginess.
- To avoid drying out the sliced flank steak, reheat it gently in a skillet over low heat or briefly in the microwave before assembling a fresh bowl.
- Elevate the flavor profile by serving the bowls alongside warm pita bread or adding a few chopped Kalamata olives to the cucumber mix.
- Guarantee maximum tenderness by letting the seared flank steak rest the full 10 minutes before slicing it thinly against the grain.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American