AuthorMike EgrieCategory, DifficultyIntermediate
Mediterranean Steak & Hummus Bowl
Yields4 Servings
Prep Time15 minsCook Time17 minsTotal Time32 mins
 1 cup quinoa
 1 ½ cups cubed eggplant
 ½ tsp chopped fresh oregano
 1 lb boneless beef flank steak
 1 tbsp olive oil
 1 roma tomato, chopped
  cup hummus
 ¼ cup crumbled feta cheese
 ¼ cup plain nonfat Greek yogurt
 1 tbsp chopped fresh parsley
1

Preheat oven to 400°, spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.

2

Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.

3

Sprinkle with steak 1/4 teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to 1 side of pan; place steak opposite side.

4

Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or desired doneness). Transfer steak to cutting board; cover loosely with foil. Let stand 10 minutes; slice steak against the grain.

5

Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, yogurt and parsley.

Ingredients

 1 cup quinoa
 1 ½ cups cubed eggplant
 ½ tsp chopped fresh oregano
 1 lb boneless beef flank steak
 1 tbsp olive oil
 1 roma tomato, chopped
  cup hummus
 ¼ cup crumbled feta cheese
 ¼ cup plain nonfat Greek yogurt
 1 tbsp chopped fresh parsley

Directions

1

Preheat oven to 400°, spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.

2

Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.

3

Sprinkle with steak 1/4 teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to 1 side of pan; place steak opposite side.

4

Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or desired doneness). Transfer steak to cutting board; cover loosely with foil. Let stand 10 minutes; slice steak against the grain.

5

Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, yogurt and parsley.

Mediterranean Steak & Hummus Bowl
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