Summer evenings are made for firing up the grill. You want a meal that feels fresh and light. This Grilled Steak Bowl is exactly what your family needs right now.
It is bright, colorful, and incredibly satisfying. You get juicy steak and crisp veggies in every single bite. It is the perfect way to enjoy a warm sunset dinner.
Why This Recipe Is a Winner
This recipe is a total lifesaver for your busy weeknights. It delivers a massive 45 grams of protein per serving. This keeps everyone full and happy all night long.
The creamy herb sauce is the real star here. It uses Greek yogurt for a healthy, tangy kick. You will love how it ties the steak and quinoa together perfectly.
Simple Method
Making this bowl is as simple as grilling and assembling. You just sear the steak and whisk a quick sauce. It comes together in about 35 minutes total.
Even if you are a beginner, you can do this. The steps are straightforward and very easy to follow. You will feel like a pro grill master in no time.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. We use fresh seasonal produce to make the flavors pop.
- 1.5 lbs flank steak
- 2 cups cooked quinoa
- 1 cup non-fat plain Greek yogurt
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1 large cucumber, sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Step-by-Step
- Brush the flank steak with 1 tablespoon of olive oil.
- Season both sides evenly with salt and black pepper.
- Preheat a grill or heavy cast-iron skillet over medium-high heat.
- Sear the steak for 5 to 6 minutes per side.
- Remove when the internal temperature reaches 135°F for medium-rare.
- Transfer steak to a board and rest for 10 minutes.
- Whisk yogurt, parsley, dill, garlic, lemon juice, and salt until smooth.
- Divide the quinoa and baby spinach into four serving bowls.
- Slice the rested steak thinly against the grain.
- Arrange steak, tomatoes, and cucumber over the quinoa and spinach.
- Top each bowl with a dollop of the creamy herb sauce.
Best Ways to Enjoy It
Serve this bowl warm for a cozy patio dinner. It looks beautiful when you arrange the ingredients in neat rows. Your family will think it came from a restaurant.
Pair it with a cold glass of lemon water. It is also great for healthy meal prep lunches. Just pack the sauce on the side to keep things fresh.
Keep It Fresh
Store any leftovers in airtight containers in the fridge. They will stay delicious for up to four days. This makes your weekday mornings much easier to handle.
Keep the herb sauce in its own small jar. Drizzle it on just before you are ready to eat. You can enjoy the steak cold or gently reheated.
Tips for Best Results
- Do not skip the 10-minute resting time for the steak.
- Resting keeps the juices inside so the meat stays tender.
- Always slice the steak against the grain for easy chewing.
- Use a meat thermometer to ensure the perfect level of doneness.
- Swap fresh dill for dried if you cannot find it.
- Add a handful of grilled corn for extra summer flavor.
- Double the sauce recipe to use as a veggie dip.
Ways to Switch It Up
- Swap quinoa for brown rice or cauliflower rice for variety.
- Use grilled chicken breast if you prefer it over beef.
- Make it dairy-free by using a plain almond milk yogurt.
- Add pickled red onions for a bright pop of color.
Common Questions
Can I make this ahead of time?
Yes, this is an excellent meal prep option. Cook the steak and quinoa on Sunday for the week. Store everything separately to maintain the best textures.
How do I know when the steak is done?
A meat thermometer is your best friend here. For medium-rare, aim for an internal temperature of 135°F. The temperature will rise slightly as it rests on the board.
Will my kids enjoy this bowl?
Most kids love steak and simple veggies like cucumbers. You can serve the ingredients side-by-side instead of mixed. Let them dip the steak into the creamy sauce!
I hope this fresh steak bowl brings a little summer magic to your table. It is so rewarding to serve a healthy meal that everyone loves. Happy grilling!
— Lidia
Grilled Steak Bowl with Creamy Herb Sauce
Ingredients
- 1.5 lbs flank steak
- 2 cups cooked quinoa
- 1 cup non -fat plain Greek yogurt
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic , minced
- 1 tablespoon lemon juice
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1 large cucumber , sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Instructions
- Brush the flank steak with 1 tablespoon of olive oil and season both sides evenly with salt and black pepper.
- Preheat a grill or heavy cast-iron skillet over medium-high heat until slightly smoking.
- Sear the steak for 5 to 6 minutes per side for medium-rare, or until the internal temperature reaches 135°F (57°C).
- Transfer the steak to a cutting board and allow it to rest for a full 10 minutes to retain juices.
- While the steak rests, whisk together the Greek yogurt, parsley, dill, minced garlic, lemon juice, and a pinch of salt in a small bowl until smooth.
- Divide the cooked quinoa and baby spinach equally into four serving bowls.
- Slice the rested steak thinly against the grain to ensure tenderness.
- Arrange the sliced steak, cherry tomatoes, and cucumber slices over the quinoa and spinach base.
- Top each bowl with a generous dollop of the creamy herb sauce and serve immediately.
