MILWAUKEE -- Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to prepare bowls with balance.
Bowls with Balance -- Greek
2 beef Strip Steak Boneless, cut 1 inch thick (about 8 ounces each)
2 medium zucchini, cut lengthwise in half
2 medium red bell pepper, cut into quarters
1/2 cup non fat Greek yogurt
1/4 cup diced cucumber
1/4 cup lemon juice, divided
1/4 teaspoon salt
2 cups cooked quinoa
2 tablespoons chopped fresh parsley
1/2 cup reduced fat feta cheese
1/3 cup sliced olives
- Place steaks on grid 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.