Pat steak dry, then season generously with salt, pepper, smoked paprika, and 1 tsp of dried oregano.

Tip: Room-temp steak sears more evenly — take it out of the fridge 15–20 minutes before cooking if you can.

Rinse 1 cup of quinoa under cold water. Combine with 2 cups of broth in a saucepan, bring to a boil, reduce to simmer, cover, and cook for 12–15 minutes until fluffy.

Tip: Fluff quinoa with a fork and stir in 1 tbsp of olive oil and lemon zest for extra brightness.

Mix 1/2 cup Greek yogurt, grated cucumber (squeeze excess water), minced garlic, lemon juice, 1 tbsp olive oil, salt, and dill or mint.

Tip: Chill the tzatziki for 10 minutes to let flavors meld — or make ahead and it keeps well for 3 days.

Heat a skillet over high heat with 1 tbsp of olive oil. Sear steak for 3–4 minutes per side for medium-rare.

Let the steak rest for 5–10 minutes before slicing thinly across the grain.

Tip: Use a thermometer — 130–135°F (54–57°C) for medium-rare.

Start with a base of quinoa, add sliced steak, then arrange tomatoes, cucumber, olives, red onion, and crumbled feta.

Drizzle with lemon juice and olive oil, then finish with a dollop of tzatziki and fresh herbs.