Description
A flavorful Mediterranean Steak Bowl featuring marinated grilled flank or sirloin steak served over quinoa or rice, topped with fresh vegetables, Kalamata olives, feta cheese, and a dollop of hummus or tzatziki. This healthy and colorful bowl is perfect for a balanced meal with a Mediterranean flair.
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak or sirloin steak
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bowl Components
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup hummus or tzatziki
- Fresh parsley for garnish
Instructions
- Prepare the Marinade: In a shallow dish, whisk together the olive oil, minced garlic, lemon juice, dried oregano, paprika, salt, and black pepper until well combined. This mixture will infuse the steak with vibrant Mediterranean flavors.
- Marinate the Steak: Add the flank or sirloin steak to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate and tenderize the meat.
- Grill the Steak: Preheat a grill pan or outdoor grill over medium-high heat. Remove the steak from the marinade and cook it for 4 to 5 minutes on each side, or until it reaches your desired level of doneness. Use tongs to flip the steak gently for even cooking.
- Rest and Slice: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Resting lets the juices redistribute, resulting in a juicier steak. Slice the steak thinly against the grain for tender, bite-sized pieces.
- Assemble the Bowl: Divide the cooked quinoa or rice evenly among serving bowls. Top with the sliced steak followed by the cherry tomatoes, diced cucumber, sliced Kalamata olives, thinly sliced red onion, and crumbled feta cheese. Add a spoonful of hummus or tzatziki on the side.
- Garnish and Serve: Finish each bowl with a sprinkle of fresh parsley for a bright, herbal note. Serve immediately while warm to enjoy the full range of textures and flavors.
Notes
- For meal prep, store the cooked steak and vegetables separately and assemble just before eating to maintain freshness and texture.
- Substitute grilled chicken or roasted chickpeas for the steak to create lighter or vegetarian variations of the bowl.
- Use quinoa for a gluten-free grain option or rice for a more traditional base.
- Adjust seasoning as desired and try adding a drizzle of extra olive oil or a squeeze of lemon for extra brightness.
