Mediterranean Beef Roast with Quinoa and Zucchini

Step-by-Step

1. 1

   Preheat the oven to 400°F (200°C). Season the beef roast with salt, pepper, and oregano, making sure to coat it evenly. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the beef roast for 2-3 minutes on each side, or until browned, then transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the beef reaches your desired level of doneness.

   10mmedium-high heat
2. 2

   While the beef is roasting, rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.

   5mlow heat
3. 3

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchini and cook for 3-4 minutes on each side, or until tender and lightly browned. Remove the zucchini from the skillet and set aside.

   5mmedium heat
4. 4

   In the same skillet, add the minced garlic and cook for 1 minute, or until fragrant. Add the halved cherry tomatoes and cook for an additional 2-3 minutes, or until they start to release their juices.

   3mmedium heat
5. 5

   Once the beef is done roasting, let it rest for 5 minutes before slicing it thinly against the grain. Add the sliced beef to the skillet with the garlic, cherry tomatoes, and zucchini. Squeeze the freshly squeezed lemon juice over the top and toss to combine.

   5mmedium heat
6. 6

   To assemble the dish, divide the cooked quinoa among four plates. Top the quinoa with the sliced beef, zucchini, cherry tomatoes, and garlic. Crumble the feta cheese over the top and sprinkle with chopped parsley.

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7. 7

   Drizzle the remaining 2 tablespoons of olive oil over the dish and serve immediately, garnished with additional parsley if desired.

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