Instructions

1. Combine marinade ingredients in a small bowl. Place half of the marinade in a zip-top plastic bag; reserving the other half for basting. Add Greek seasoning and steak to bag. Marinate 15 minutes to 2 hours for Sirloin or 2 hours to overnight for Flank steak.
2. Heat a grill pan on stove on MEDIUM HIGH heat. (or you could heat your grill to medium high heat, approximately 375-400 degrees F)
3. Remove steak from bag, discard leftover marinade in bag. Once grill is hot, place steak on pan and grill 10-12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with reserved marinade during the last 5 minutes. Remove steak from pan, and rest for 3 minutes. Salt to taste.
4. Add spinach to a pot of water and steam in boiling water until vibrant green, then immediately remove with tongs and place on a plate.
5. Cook quinoa according to package instructions. Set aside.
6. Combine Tzatziki sauce ingredients in a bowl.
7. Evenly divide quinoa, steamed spinach, tomatoes, and cucumbers in four bowls. Top bowls with sliced steak and 2 Tbsp. Tzatziki sauce. (optional: crumbled feta cheese)
8. Serve.