Mediterranean Steak Bowl for 4 Servings: Pan-Seared Steak

Instructions:

1. Whisk the marinade. In a bowl, combine 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/2 tsp cracked black pepper. Note: The salt helps the marinade penetrate the meat.
2. Marinate the beef. Toss in 1 lb sirloin steak, sliced into strips. Let it sit for 30 minutes at room temperature. Note: Room temp meat sears better than ice cold meat.
3. Cook the quinoa. Combine 1 cup dry quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook according to package directions.
4. Flavor the grains. Once the water is absorbed, fluff the quinoa with a fork and stir in 1 tbsp chopped fresh parsley and 1 tsp lemon zest.
5. Sear the steak. Heat your cast iron skillet over high heat until it's almost smoking. Add the marinated steak strips and sear until charred and browned on the edges (about 2-3 mins per side).
6. Rest the meat. Remove the steak from the pan and let it rest on a plate for 5 minutes. Note: This lets the juices redistribute so they don't run out on your plate.
7. Mix the tzatziki. In a small bowl, combine 1 cup plain Greek yogurt, 1/2 cup grated and squeezed dry English cucumber, 1 tbsp lemon juice, 1 clove grated garlic, and 1 tbsp chopped fresh dill.
8. Assemble the bowls. Divide the cooked quinoa into 4 bowls. Top with the seared steak, 2 cups diced English cucumber, 1 cup halved cherry tomatoes, 1/2 cup sliced red onion, 1/2 cup pitted Kalamata olives, and 1/2 cup crumbled feta.
9. Add the finishing touch. Place a generous dollop of the creamy tzatziki on top of each bowl and serve immediately.