When you take a pale ale and add rye, you get spicy, bitey notes that make for a unique drinking experience.
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We love the “bowl” method of eating. Throw some carbs, veggies, protein, and a little bit of sauce in a bowl, and eat away! You can always get a bite that combines all of the diverse flavors of the meal, plus it’s super convenient to eat in a bowl. Chasing a kid while eating? No problem. Need to run out the door while eating? No problem! Alright, we think you get the picture – bowls are great.
This recipe comes to us from the Beef Council, and is a summery recipe that brings together some of our favorite Mediterranean flavors and foods with a cool and refreshing tzatziki sauce. Using New York Strip Steaks as the main source of protein means that this recipe is a great way to get lean protein into your body without sacrificing any flavor. If you prefer, you can also make this recipe with a less expensive steak like Top Butt or Flank Steak.
What do you think of this recipe? Did you make any additions or modifications? Let us know in the comments below!
Place steaks on a grill heated to medium heat. Grill over direct heat for approximately 6-7 minutes per side, flipping occasionally, until they reach 135ºF (for medium-rare) or 145ºF (medium) internal temperature.
Place zucchini and peppers on the grill. Grill Zucchini covered for 7 to 10 minutes and peppers covered for 11 to 14 minutes.
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.
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.