Description
This delicious and nutritious steak quinoa salad combines tender grilled steak with fresh vegetables, quinoa, and tangy feta cheese, finished with a creamy tzatziki drizzle. Perfect for a quick and satisfying meal ready in just 20 minutes.
Ingredients
Scale
For the Steak
- 1 lb steak (flank or sirloin)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Salad
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup tzatziki sauce (optional)
Instructions
- Preheat the Grill or Pan: Preheat your grill or stovetop pan over medium-high heat to ensure a hot cooking surface for the steak.
- Season the Steak: Rub the steak all over with olive oil, then season generously with garlic powder, dried oregano, salt, and pepper for flavorful grilling.
- Grill the Steak: Place the steak on the grill or pan and cook for 4-5 minutes per side, or until it reaches your preferred level of doneness. Remove the steak and let it rest for about 5 minutes to retain its juices.
- Prepare the Salad Base: In a serving bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped Kalamata olives, and crumbled feta cheese, mixing gently to combine.
- Slice the Steak: After resting, thinly slice the grilled steak against the grain to ensure tenderness.
- Assemble the Dish: Top the salad with the sliced steak, drizzle with tzatziki sauce if desired, and serve immediately for a fresh and hearty meal.
Notes
- You can substitute grilled chicken or tofu for a different protein option.
- Cook quinoa ahead of time to speed up meal prep.
- Tzatziki sauce is optional but adds a refreshing touch.
- Adjust seasoning to taste, especially salt and pepper.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days.
