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A colorful grilled steak bowl with quinoa, fresh vegetables, and a creamy white herb sauce drizzled on top.

Grilled Steak Bowl with Creamy Herb Sauce

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 545 kcal

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.