Greek-Inspired Millet Beef Steak Bowl
This vibrant Greek-inspired bowl combines succulent millet beef steak with hearty pinto and black beans, complemented by fresh green beans, dill pickles, and crisp cucumber. Topped with peppery arugula, it creates a nourishing meal that bursts with flavor and texture. Perfect for a hearty lunch or dinner, it's a dish that celebrates the Mediterranean spirit right at your table.
ingredients
- 1 lb beef steak, preferably sirloin
- 1 cup millet
- 1 cup pinto beans, canned
- 1 cup black beans, canned
- 1 cup green beans, trimmed
- 1 cup dill pickles, sliced
- 1 cucumber, diced
- 2 cups arugula
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- Fresh lemon for garnish
steps
- 1.
Preheat the grill or stovetop skillet over medium-high heat.
- 2.
Season the beef steak with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- 3.
Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest before slicing.
- 4.
Meanwhile, cook the millet according to package instructions, usually 1 cup millet to 2 cups water, simmering for roughly 15-20 minutes until fluffy.
- 5.
In a pot, heat the pinto and black beans over low heat until warm, about 5 minutes.
- 6.
Blanch the green beans in boiling water for 2-3 minutes, then transfer to cold water to maintain color.
- 7.
In a large serving bowl or plate, layer the cooked millet, beans, sliced beef, blanched green beans, diced cucumber, and dill pickles.
- 8.
Top with fresh arugula and squeeze fresh lemon juice over the entire dish for brightness.
- 9.
Serve warm and enjoy this Greek-inspired feast!
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