Tasty Tuesday- Greek Bowl

Greek food has taken the United States by storm. In the past five years, it's popularity has increased exponentially, and that's because a Greek diet goes hand-in-hand with a a healthy diet. Conveniently for those of you who enjoy beef in your lifestyle, one of the prime ingredients in Greek food is red meat. 

Bowls With Balance- Greek

Today's #Tasty Tuesday features both Greek food and our favorite protein, beef. Nestled in a balanced, Greek-inspired bowl is a great lean cut of beef, Strip Steak. Get this recipe and more like it at Beef, It's What's For Dinner. 

Bowls With Balance- Greek

Total Recipe Time: 25 minutes

Makes 4 servings

Ingredients

• 2 beef Strip Steak Boneless, 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

Instructions

1. 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.
2. Place zucchini and peppers on the grill. Grill Zucchini covered for 7 to 10 minutes and peppers covered for 11 to 14 minutes.
3. 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.
4. 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.

Tasty Tuesday: Mediterranean Beef Pitas with Yogurt-Cucumber Sauce

Get your lean beef, veggies and Mediterranean fix with this

#TastyTuesday recipe for Mediterranean Beef Pitas with Yogurt-Cucumber Sauce. It’s a light, delicious way to follow your New Year resolutions and #LiveAFlavorfulLife. This recipe not only would make a delicious dinnertime meal, but it's lightness would go great for your lunch hour, too! That's a win-win. Get additional information and nutrition facts at Beef It's What's For Dinner. 

Mediterranean Beef Pitas with Yogurt-Cucumber Sauce

Makes 6 servings

Ingredients

• 1-1/2 pounds Top Round Steak, cut 1 inch thick
• 1-1/2 cups nonfat plain Greek or regular yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced garlic
• 1 medium cucumber
• Salt and pepper
• 6 white or whole wheat pita breads
• 3/4 cup plain or seasoned hummus
• 10 cherry tomatoes, quartered or 1 cup grape tomatoes, halved
• 1/3 cup halved Kalamata olives
• 3 tablespoons crumbled feta cheese

Instructions

1. Combine yogurt, lemon juice and garlic in medium bowl. Place beef steak and 3/4 cup yogurt mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2. Meanwhile, cut cucumber in half lengthwise; cut one half crosswise into 1/4-inch slices and reserve. Chop remaining cucumber half into 1/4-inch pieces. Add chopped cucumber to remaining yogurt mixture; season with salt, as desired. Cover and refrigerate.
3. Remove steaks from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Carve steak into thin slices. Season with salt and pepper, as desired.
4. Spread pitas with hummus. Evenly top with sliced cucumbers, tomatoes and steak slices. Sprinkle with olives and feta cheese. Serve with reserved yogurt mixture.