Description
A flavorful Mediterranean Steak Bowl featuring juicy marinated flank steak served over a bed of quinoa or rice with fresh vegetables, olives, and crumbled feta cheese. This healthy and satisfying recipe is perfect for a quick dinner or meal prep, combining bold Mediterranean flavors with wholesome ingredients.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak or sirloin
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bowl Ingredients
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/3 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup hummus (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Marinade: In a small bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
- Marinate Steak: Pour the marinade over the flank steak, ensuring it’s well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
- Preheat Cooking Surface: Heat a grill or skillet over medium-high heat to get it hot and ready to sear the steak.
- Cook Steak: Place the steak on the grill or skillet and cook for 4–5 minutes on each side, or until it reaches your desired level of doneness.
- Rest and Slice: Remove the steak from heat and allow it to rest for 5 minutes to retain juices. Then slice thinly against the grain for tenderness.
- Assemble Steak Bowls: Divide the cooked quinoa or rice evenly among four bowls. Arrange the sliced steak on top, followed by cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, and crumbled feta cheese.
- Add Optional Toppings: Add a dollop of hummus if desired, and sprinkle with chopped fresh parsley for a burst of color and flavor.
- Serve: Serve immediately while the steak is warm, or refrigerate for a convenient meal prep option.
Notes
- You can swap quinoa for farro or couscous depending on preference.
- Adjust toppings based on taste and seasonal availability.
- Tzatziki sauce or a drizzle of lemon vinaigrette works well as a dressing alternative.
- This recipe is excellent for meal prepping as it stores well and reheats nicely.
- Use gluten-free grains to keep this recipe gluten-free.
- Prep Time: 15 minutes (plus 30 minutes to 4 hours marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 90mg
