• Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon
  • Pinterest Social Icon
  • YouTube Social  Icon
Please reload

Recent Posts

Recipe Friday- Mediterranean Steak & Hummus Bowl

July 26, 2019

Prep: 15 minutes plus standing

Cook/Roast: 23 minutes • Serves: 4

 

Ingredients

1  cup quinoa
1½  cups cubed eggplant
½  teaspoon chopped fresh oregano
1  pound Creekstone Farms® USDA Choice Beef Premium Black Angus Boneless Flat Iron Steak
¼ teaspoon salt
¼ teaspoon ground black pepper
1  tablespoon olive oil
1  Fresh On The Vine Tomato, chopped

2/3 cup Boar’s Head Hummus

¼  cup crumbled feta cheese

¼  cup Dannon Oikos® Plain Greek Nonfat Yogurt

1  tablespoon 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 steak with 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 on opposite side.

 

4. Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or to desired doneness). Transfer steak to cutting board; cover loosely with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.)

 

5. Slice steak against the grain. Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, yogurt and parsley.


Approximate nutritional values per serving: 489 Calories, 22g Fat (6g Saturated), 74mg Cholesterol, 604mg Sodium, 37g Carbohydrates, 5g Fiber, 3g Sugars, 34g Protein

 

 

 

Please reload

Check Out Our Website!
Please reload

Search By Tags
Please reload

Archive