Preparation Steps

• In a small bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, and season with salt and pepper. Rub this marinade all over flank steak and allow it to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
• In a medium saucepan, combine rinsed quinoa with chicken broth or water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes. Once fluffy, let it sit covered for 5 minutes before fluffing with a fork.
• Preheat your grill or grill pan over medium-high heat. Grill the marinated flank steak for about 5-7 minutes on each side until desired doneness is reached. Let it rest for 5-10 minutes before slicing.
• In a large bowl, combine halved cherry tomatoes, diced cucumber, cooked chickpeas, sliced red onion, crumbled feta cheese, halved Kalamata olives, and chopped parsley. Squeeze lemon juice over and toss gently.
• Assemble your bowl starting with quinoa, followed by the Mediterranean salad, and topped with sliced steak.
• Drizzle with extra olive oil or lemon juice if desired and serve immediately.