Grilled Mediterranean Steak and Quinoa Bowls
Grilled Pita Wedges
Ingredients
- ¾ lb flank steak
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 (10-oz) pkg frozen quinoa-kale blend (such as Path of Life)
- ½ pint grape tomatoes (see Note)
- ⅓ cup pitted green olives
- 1 clove garlic, pressed
- 2 Tbsp extra virgin olive oil
- 1 Tbsp chopped fresh basil
- 1 Tbsp red wine vinegar
Instructions
- Preheat grill to medium-high heat. Sprinkle steak with salt and pepper. Grill steak, covered, 6 to 8 minutes per side or to desired doneness.
- Meanwhile, cook quinoa blend according to package directions. Pulse tomatoes and remaining ingredients in a food processor 2 to 3 times or until coarsely chopped.
- Cut steak across the grain into thin slices. Divide quinoa blend among 3 bowls; top with steak and olive mixture.
Side Dish Ingredients
- 2 (6-inch) pita bread rounds (preferably whole wheat)
- 1 Tbsp olive oil
- ½ clove garlic, minced
- ⅛ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Grill pitas, covered, 1 minute per side or until grill marks appear.
- Combine oil and garlic; brush over pitas. Sprinkle pitas with salt and pepper. Cut into serving-size wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
410
|
192
|
602
|
| Fat (g) | 22 | 6 | 28 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 29 | 6 | 35 |
| Carb (g) | 20 | 31 | 51 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 967 | 308 | 1275 |
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