Name: New York Strip – Greek Balance Bowl
Yield: 4
Ingredients: 1 lb New York Strip Steak; 2 Medium zucchini, cut lengthwise in half; 2 Medium red bell pepper, cut into quarters; ½ cup Non-fat Greek yogurt; ¼ cup Cucumber, diced; ¼ cup Lemon juice, divided; ¼ tsp Salt; 2 cups Quinoa, cooked; 2 tbsp Fresh parsley, chopped; ½ cup Feta cheese; ⅓ cup Olives, sliced

New York Strip – Greek Balance Bowl

CategoryBEEFDifficultyBeginner

Yields4 Servings

Total Time25 mins

1 lb New York Strip Steak

2 Medium zucchini, cut lengthwise in half

2 Medium red bell pepper, cut into quarters

½ cup Non-fat Greek yogurt

¼ cup Cucumber, diced

¼ cup Lemon juice, divided

¼ tsp Salt

2 cups Quinoa, cooked

2 tbsp Fresh parsley, chopped

½ cup Feta cheese

⅓ cup Olives, sliced

Place steaks on grill over medium, ash-covered coals. Grill, covered, 11-14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.

Place zucchini and peppers on the grill. Grill Zucchini covered for 7 to 10 minutes and peppers covered for 11 to 14 minutes.

While steaks and vegetables are cooking, combine Greek yogurt, cucumber, 1 tablespoon lemon juice, and salt to make tzatziki sauce. Dress quinoa with the remaining lemon juice and parsley. Divide quinoa equally among four bowls.

Slice steaks into thin slices. Chop zucchini and peppers into bite-sized pieces. Divide steak and vegetables evenly over the quinoa in each of the bowls. Garnish with olives and feta and finish with a dollop of Tzatziki. Season with salt and pepper as desired.

Ingredients