Description
These Mediterranean Steak Bowls are a flavorful, wholesome meal combining tender grilled flank steak with a fresh and tangy tomato-cucumber salad, fluffy quinoa or couscous, creamy feta cheese, and cool tzatziki sauce. Perfect for a nutritious lunch or dinner, this recipe offers a vibrant mix of textures and classic Mediterranean flavors.
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Grain Base
- 1 cup quinoa or couscous
- 1 3/4 cups water or chicken broth
Salad and Toppings
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup tzatziki sauce (store-bought or homemade)
- Fresh parsley or mint for garnish (optional)
Instructions
- Make the Marinade: In a medium bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a large resealable bag or shallow dish and pour the marinade over it. Ensure the steak is evenly coated on all sides. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours to allow the flavors to deeply infuse.
- Cook the Grain: While the steak marinates, prepare the quinoa or couscous according to the package instructions. Use water or chicken broth for added flavor. Once cooked, fluff the grain gently with a fork and set aside to keep warm.
- Grill the Steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade, letting excess drip off. Grill the steak for approximately 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. After grilling, remove the steak and let it rest for 5-10 minutes to retain juices.
- Prepare the Salad: In a large bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced Kalamata olives. Toss gently to mix the fresh ingredients.
- Assemble the Bowls: Begin by spooning the cooked quinoa or couscous into individual serving bowls. Top each with sliced grilled steak, the tomato-cucumber salad, a sprinkle of crumbled feta cheese, and a dollop of tzatziki sauce for creaminess.
- Garnish and Serve: Add a garnish of fresh parsley or mint if desired for an herbal note and vibrant color, then serve the bowls immediately to enjoy the contrasting warm and fresh elements.
Notes
- For more flavor, marinate the steak longer, up to 2 hours.
- Use chicken broth instead of water to cook quinoa or couscous for richer taste.
- Adjust grilling time to preferred steak doneness, using a meat thermometer if needed.
- Tzatziki sauce can be homemade or store-bought for convenience.
- This recipe is perfect for meal prep; simply keep components separate until serving.
