Greek Steak and Quinoa Bowl

I didn’t discover grain bowls until my late twenties, and honestly, I thought they were just fancy salads with a different name. My kids rolled their eyes when I first tried making them at home—they wanted tacos, not “mom’s health food experiment.”

But here’s the thing: a good grain bowl isn’t rabbit food. It’s actually a full meal that happens to be healthy. This Mediterranean steak and quinoa bowl proved that to my family. There’s seasoned beef, creamy yogurt sauce, and enough flavor that nobody misses the tortillas. The quinoa soaks up all the good stuff from the dressing, and you get protein, veggies, and actual satisfaction in one bowl.

What Kind of Steak Should I Use?

Top sirloin and flank steak are both great choices for this bowl, but they cook a bit differently. Top sirloin is a little more forgiving and tender, making it perfect if you’re newer to cooking steak, while flank steak has a deeper beefy flavor but needs to be sliced against the grain to stay tender. If you can’t find either of these cuts, skirt steak or even a flat iron steak would work well too. Just make sure whatever cut you choose isn’t too thick – aim for steaks that are about ¾ to 1 inch thick so they cook evenly and quickly.

Options for Substitutions

This bowl is easy to customize based on what you have in your kitchen:

• Top sirloin or flank steak: You can swap these with skirt steak, flat iron steak, or even chicken breast if you prefer. Just adjust cooking times – chicken will need a bit longer to cook through.
• Quinoa: Brown rice, farro, or couscous make great substitutes. Keep in mind that cooking times vary, so prepare according to package directions.
• Baby spinach: Mixed greens, arugula, or chopped romaine work just fine. You can also use a combination of whatever greens you have on hand.
• Greek yogurt: Regular plain yogurt or sour cream can replace Greek yogurt in the sauce, though it will be slightly thinner. If using regular yogurt, you might want to drain it for 30 minutes to thicken it up.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or even balsamic vinegar can work in the dressing. Start with a bit less if using balsamic since it’s sweeter.
• Fresh dill: If you don’t have dried dill, use 3 tablespoons of fresh chopped dill instead, or substitute with dried parsley or oregano for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking steak for bowls is not letting it rest after grilling – if you slice it immediately, all those delicious juices will run out onto your cutting board instead of staying in the meat, leaving you with dry, tough pieces.

Overcooking your steak is another common problem, so pull it off the heat when your thermometer reads about 5 degrees lower than your target temperature since it will continue cooking while it rests.

Don’t forget to cut your steak against the grain (look for the lines running through the meat and slice perpendicular to them), which makes each bite much more tender, especially with flank steak.

Finally, avoid drowning your spinach in too much water when steaming – just a quick 30-second dip in boiling water is enough to wilt it without making your bowl watery.

What to Serve With Mediterranean Steak and Quinoa Bowl?

This bowl is pretty filling on its own, but I love serving it with some warm pita bread or naan on the side for scooping up all those good flavors. A simple side of hummus with extra veggies like bell peppers, carrots, or radishes makes a great addition if you’re feeding a crowd or want some extra crunch. Since the bowl already has a nice tzatziki-style yogurt sauce, you could also add some crumbled feta cheese on top or a handful of Kalamata olives for more Mediterranean flair. If you want to make it a full spread, throw together a quick Greek salad with some extra tomatoes, cucumbers, and red onion dressed with lemon and olive oil.

Storage Instructions

Store: This bowl is perfect for meal prep! Keep the steak, quinoa, and veggies in separate airtight containers in the fridge for up to 4 days. Store the tzatziki sauce separately too, so everything stays fresh and the greens don’t get soggy.

Make Ahead: You can cook the quinoa and make the tzatziki sauce up to 3 days in advance. The steak is best cooked fresh, but you can marinate it the night before to save time. Just toss everything together when you’re ready to eat for the freshest taste.

Serve: These bowls taste great cold or at room temperature, which makes them ideal for packed lunches. If you prefer your steak warm, just reheat it gently in the microwave for about 30 seconds or let it sit out for a bit before assembling your bowl.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 120-135 g
• Fat: 75-85 g
• Carbohydrates: 120-135 g

Ingredients

For the steak and bowl base:

• 1 lb beef (cut into 1-inch cubes for even searing)
• 12 cups spinach
• 3 cups cooked quinoa (Ancient Harvest recommended)
• 1 cup tomatoes (diced into 1/2-inch pieces)
• 1 cup cucumber, diced
• 2 tsp greek seasoning

For the dressing/marinade:

• 3 tbsp red wine vinegar
• 2 tbsp olive oil (Pompeian Robust recommended)
• 1/2 tsp mustard
• 1/2 tsp honey
• 1/2 tsp dried oregano
• 1/4 tsp salt

For the tzatziki sauce:

• 1/2 cup yogurt (Fage Total 5% recommended)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp pepper

Step 1: Prepare the Vinaigrette and Tzatziki Base

• 3 tbsp red wine vinegar
• 2 tbsp olive oil
• 1/2 tsp mustard
• 1/2 tsp honey
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/2 cup yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp pepper

While your quinoa cooks (if not already prepared), make both sauces to maximize efficiency.

For the vinaigrette, whisk together the red wine vinegar, olive oil, mustard, honey, dried oregano, and 1/4 tsp salt in a small bowl—this will be your marinade and dressing.

In a separate bowl, combine the yogurt, lemon juice, lemon zest, fresh dill, minced garlic, and remaining 1/4 tsp salt and pepper to create your tzatziki sauce.

Set both aside.

I like to make the tzatziki at least 15 minutes ahead so the flavors have time to meld together.

Step 2: Marinate and Sear the Beef

• 1 lb beef
• 2 tsp greek seasoning
• vinaigrette from Step 1

Pat the beef cubes dry with paper towels, then toss them in a bowl with 2 tablespoons of the vinaigrette from Step 1 and the 2 tsp Greek seasoning.

Let sit for at least 15 minutes (up to 2 hours for deeper flavor).

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it reaches 375-400°F.

Working in batches to avoid crowding, sear the beef cubes for 10-12 minutes, turning occasionally and basting with the remaining vinaigrette during the last 5 minutes to build a flavorful glaze.

The beef should reach an internal temperature of 145-160°F depending on your doneness preference.

Remove the seared beef to a plate and let rest for 3 minutes before adding to bowls.

Step 3: Prepare the Vegetables

• 12 cups spinach
• 1 cup tomatoes
• 1 cup cucumber

While the beef sears, bring a large pot of salted water to a boil and add the spinach, stirring until it wilts and turns bright green (about 2-3 minutes).

Drain well in a colander, pressing gently to remove excess water.

Dice the tomatoes into 1/2-inch pieces and the cucumber into similar-sized pieces.

I find that cutting both vegetables at the same size helps them distribute evenly throughout the bowl and look more polished.

Step 4: Assemble the Bowls

• 3 cups cooked quinoa
• steamed spinach from Step 3
• diced tomatoes and cucumber from Step 3
• seared beef from Step 2
• tzatziki sauce from Step 1

Divide the cooked quinoa from Step 1 (or prepared quinoa) evenly among serving bowls as your base.

Top each bowl with a portion of the steamed spinach from Step 3, then arrange the diced tomatoes and cucumber around the bowl.

Add the seared beef from Step 2 to the center of each bowl, then drizzle generously with the tzatziki sauce from Step 1.

Serve immediately while the beef is still warm.

Greek Steak and Quinoa Bowl

Delicious Greek Steak and Quinoa Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the steak and bowl base

• 1 lb beef (cut into 1-inch cubes for even searing)
• 12 cups spinach
• 3 cups cooked quinoa (Ancient Harvest recommended)
• 1 cup tomatoes (diced into 1/2-inch pieces)
• 1 cup cucumber, diced
• 2 tsp greek seasoning

For the dressing/marinade

• 3 tbsp red wine vinegar
• 2 tbsp olive oil (Pompeian Robust recommended)
• 1/2 tsp mustard
• 1/2 tsp honey
• 1/2 tsp dried oregano
• 1/4 tsp salt

For the tzatziki sauce

• 1/2 cup yogurt (Fage Total 5% recommended)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

 

• While your quinoa cooks (if not already prepared), make both sauces to maximize efficiency. For the vinaigrette, whisk together the red wine vinegar, olive oil, mustard, honey, dried oregano, and 1/4 tsp salt in a small bowl—this will be your marinade and dressing. In a separate bowl, combine the yogurt, lemon juice, lemon zest, fresh dill, minced garlic, and remaining 1/4 tsp salt and pepper to create your tzatziki sauce. Set both aside. I like to make the tzatziki at least 15 minutes ahead so the flavors have time to meld together.
• Pat the beef cubes dry with paper towels, then toss them in a bowl with 2 tablespoons of the vinaigrette from Step 1 and the 2 tsp Greek seasoning. Let sit for at least 15 minutes (up to 2 hours for deeper flavor). Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it reaches 375-400°F. Working in batches to avoid crowding, sear the beef cubes for 10-12 minutes, turning occasionally and basting with the remaining vinaigrette during the last 5 minutes to build a flavorful glaze. The beef should reach an internal temperature of 145-160°F depending on your doneness preference. Remove the seared beef to a plate and let rest for 3 minutes before adding to bowls.
• While the beef sears, bring a large pot of salted water to a boil and add the spinach, stirring until it wilts and turns bright green (about 2-3 minutes). Drain well in a colander, pressing gently to remove excess water. Dice the tomatoes into 1/2-inch pieces and the cucumber into similar-sized pieces. I find that cutting both vegetables at the same size helps them distribute evenly throughout the bowl and look more polished.
• Divide the cooked quinoa from Step 1 (or prepared quinoa) evenly among serving bowls as your base. Top each bowl with a portion of the steamed spinach from Step 3, then arrange the diced tomatoes and cucumber around the bowl. Add the seared beef from Step 2 to the center of each bowl, then drizzle generously with the tzatziki sauce from Step 1. Serve immediately while the beef is still warm.