Bring a small pot of water to boil. Place chimichurri sauce packet in boiling water for 10-15 seconds. Set packet aside.
Grill steak on medium-high heat for 6-8 minutes on each side or until desired doneness. Let steak rest for 2 minutes before slicing.
Remove stems from the kale and slice the bell pepper into thin strips. In a large bowl, combine kale and pesto quinoa. Mix with your hands until well incorporated. The pesto will form a light dressing over the kale. Add bell pepper and feta and mix again, then top with sliced steak. Drizzle with desired amount of chimichurri sauce. Enjoy!