Description
This Mediterranean Steak Bowl features grilled marinated flank steak served over fluffy quinoa, topped with fresh vegetables, Kalamata olives, and crumbled feta cheese. It’s a wholesome and flavorful dish, perfect for a satisfying meal.
Ingredients
Scale
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- In a small bowl, combine the olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper.
- Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Preheat your grill or a grill pan over medium-high heat. Ensure the grates are clean and lightly oiled.
- Remove the steak from the marinade and let any excess drip off. Discard the marinade.
- Place the steak on the hot grill or grill pan. Cook for about 4-5 minutes on one side without moving it.
- Flip the steak and cook for another 4-5 minutes for medium-rare, or longer if desired. Use a meat thermometer to check for doneness (130°F for medium-rare, 140°F for medium).
- Once cooked to your liking, remove the steak from the grill and let it rest for at least 5-10 minutes.
- While the steak is resting, rinse 1/2 cup of quinoa under cold water.
- In a medium saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
- While the quinoa is cooking, chop the vegetables: dice the cucumber, red bell pepper, and slice the red onion. Halve the cherry tomatoes and set aside in a large mixing bowl.
- Add the Kalamata olives and crumbled feta cheese to the bowl with the vegetables.
- Drizzle the juice of one lemon over the mixture and season with salt and pepper to taste. Toss gently to combine.
- After the steak has rested, slice it against the grain into thin strips.
- In serving bowls, add a generous scoop of the cooked quinoa as the base.
- Top the quinoa with the sliced steak, arranging it nicely.
- Spoon the vegetable and feta mixture over the steak.
- Sprinkle fresh parsley on top for added freshness.
- Serve the Mediterranean steak bowl warm, with extra lemon wedges on the side.
- Consider adding a dollop of tzatziki sauce or hummus for extra flavor.
Notes
- For best results, marinate the steak for at least 1 hour.
- Adjust the vegetables based on your preference or seasonal availability.
- Leftovers can be stored separately in airtight containers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes