Out here building a winning plate like an NFL GM stacking his roster.
As of March 9, 2026, the National Football League trade frenzy is underway: the Dallas Cowboys land Rashan Gary, the New York Jets snag Minkah Fitzpatrick, and the Pittsburgh Steelers add Michael Pittman Jr. — all before the March 11 league year. Like GMs rebuilding rosters, tonight’s dinner is about assembling a winning lineup from what you’ve got.
“Put me in, coach,” this players bowl says.
Franchise Player Steak Bowl
Ingredients
- 1 pound flank steak
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 cup quinoa, cooked
- 1 cup bell pepper, sliced
- 1 cup spinach, fresh
- 1 tablespoon lime juice
Instructions
- In a bowl, combine soy sauce, olive oil, minced garlic, and black pepper to create a marinade.
- Place the flank steak in the marinade, ensuring it’s well-coated. Let it marinate for at least 20 minutes.
- Cook the quinoa according to package instructions and set aside.
- In a skillet over medium-high heat, cook the marinated steak for 4-5 minutes per side until it reaches desired doneness.
- Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
- Arrange cooked quinoa in bowls as a base.
- Top each bowl with sliced steak, bell pepper, and fresh spinach.
- Drizzle lime juice over the bowls and serve immediately.
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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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