Steak Bowl with Quinoa, Arugula and Feta

Steak Bowl with Quinoa, Arugula and Feta


For one serving

  • 1 Steak (filet or flank)
  • Char Crust® Roasted Garlic Peppercorn
  • 1/4 Cup quinoa (Optional: make with chicken broth)
  • 1 Cup Arugula
  • Olive oil
  • 1 Tbsp lemon juice
  • 1/2 lb brussel sprouts
  • 1 Sweet potato
  • 3 Tbsp crumbled feta


Roasted Veggies & Quinoa:

  1. Preheat your oven to 400 degrees.
  2. Chop your sweet potatoes and brussel sprouts.
  3. Coat in olive oil, salt and pepper.
  4. Roast for 30-40 minutes, until tender.
  5. Make quinoa following package directions. Optional: make using chicken broth.


  1. Let steak sit at room temperature for 30 minutes.
  2. Preheat grill to medium-high heat. 
  3. Coat (covering all sides) with Char Crust Roasted Garlic Peppercorn.
  4. Cook until internal temperature reaches 135 degrees (or preferred doneness), about 3-5 minutes on each side.
  5. Remove from grill and let rest 5 minutes.

Make Steak Bowl:

  1. Dress the arugula with 3 Tbsp olive oil and 1 Tbsp lemon juice.
  2. Slice steak.
  3. Place quinoa on bottom of bowl
  4. Add brussel sprouts, sweet potatoes and sliced steak
  5. Top it off with crumbled feta cheese

Bonus tip: Make it extra summery with grilled nectarines or peaches on the side and add a sprig of rosemary on top.

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