Description
Mediterranean Steak Bowls offer a vibrant and hearty meal featuring perfectly grilled flank steak served over a bed of quinoa or rice, complemented by fresh vegetables, feta cheese, and a tangy tzatziki sauce. This recipe combines bold Mediterranean flavors in a wholesome, gluten-free bowl that’s perfect for a nutritious dinner.
Ingredients
Scale
Steak and Marinade
- 1 1/2 pounds flank steak or sirloin
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Grains and Vegetables
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup thinly sliced red onion
Finishing Ingredients
- 1/3 cup crumbled feta cheese
- 1/4 cup sliced kalamata olives
- 1/4 cup chopped fresh parsley
- 1/4 cup tzatziki sauce for serving
Instructions
- Prepare the Marinade and Marinate the Steak: In a small bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, minced garlic, dried oregano, paprika, cumin, salt, and black pepper. Place the flank steak in a shallow dish and coat it evenly with the marinade. Let it rest for at least 20 minutes at room temperature or refrigerate up to 8 hours to absorb the flavors.
- Grill the Steak: Heat a grill pan or skillet over medium-high heat. Cook the marinated steak for 4 to 5 minutes on each side for medium-rare, or adjust timing for your preferred doneness. Once cooked, remove the steak from the heat and allow it to rest for 5 minutes to retain its juices.
- Slice the Steak: After resting, thinly slice the steak against the grain to ensure tenderness in every bite.
- Assemble the Bowls: Divide the cooked quinoa or rice evenly among serving bowls. Top each bowl with sliced steak, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, sliced kalamata olives, and chopped fresh parsley.
- Finish and Serve: Drizzle the remaining tablespoon of olive oil over the assembled bowls and add a generous spoonful of tzatziki sauce on top. Serve immediately for a fresh, flavorful meal.
Notes
- You can substitute chicken or lamb in place of flank steak for variation.
- To make this dish lower in carbohydrates, serve with cauliflower rice instead of quinoa or regular rice.
- Marinating the steak for several hours intensifies the flavor, but 20 minutes is sufficient for a quick meal.
