Ingredients
Scale
- Steak (Sirloin or Ribeye) 1 lb
- Olive Oil 2 tablespoons
- Lemon Juice 2 tablespoons
- Garlic 3 cloves
- Cherry Tomatoes 1 cup
- Cucumber 1/2 cup
- Feta Cheese 1/2 cup
- Cooked Quinoa 1 cup
Instructions
- Step 1: Marinate the steak: In a bowl, whisk together olive oil, lemon juice, and minced garlic. Add the steak and marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
- Step 2: Cook the steak: Heat a skillet or grill pan over medium-high heat. Remove steak from marinade (discard marinade) and cook to your desired doneness (approximately 3-5 minutes per side for medium-rare). Let rest for 5 minutes, then slice against the grain.
- Step 3: Prepare the vegetables: Halve the cherry tomatoes and dice the cucumber.
- Step 4: Assemble the bowls: Divide the cooked quinoa evenly among serving bowls. Top with sliced steak, cherry tomatoes, cucumber, and crumbled feta cheese.
- Step 5: Serve immediately: Drizzle with a little extra olive oil or lemon juice if desired.
Notes
- Store leftover components separately to prevent the quinoa from becoming soggy.
- For best results, gently reheat the steak in a skillet with a touch of olive oil to maintain its juiciness.
- Try adding a dollop of hummus or a sprinkle of fresh herbs like parsley or mint for an extra layer of flavor.
- Don't skip the resting period for the steak; it allows the juices to redistribute, resulting in a more tender and flavorful bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American