Description
These Mediterranean Steak Bowls combine tender grilled flank or skirt steak with fresh vegetables, hearty brown rice or quinoa, creamy feta cheese, and a bright lemon dressing for a delicious, balanced, and satisfying meal that captures the flavors of the Mediterranean.
Ingredients
Steak and Marinade
- 1 1/2 pounds flank or skirt steak
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Bowls
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Optional: tzatziki or hummus for serving
Instructions
- Marinate the Steak: Rub the flank or skirt steak evenly with olive oil, dried oregano, garlic powder, salt, and black pepper. Place the steak in the refrigerator and let it marinate for at least 15 minutes or up to 4 hours to develop flavor and tenderness.
- Preheat Cooking Surface: Heat a grill or a skillet over medium-high heat to get it hot enough for searing the steak properly.
- Cook the Steak: Place the marinated steak on the preheated grill or skillet. Cook for 4 to 5 minutes per side, or until the steak reaches your desired level of doneness.
- Rest and Slice: Remove the cooked steak from heat and let it rest for 5 to 10 minutes to allow juices to redistribute. Then, slice the steak thinly against the grain for tenderness.
- Assemble the Bowls: Divide the cooked brown rice or quinoa evenly among four bowls. Top each bowl with sliced steak, halved cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, and crumbled feta cheese.
- Add Final Touches: Drizzle the juice of one lemon over each bowl and sprinkle with freshly chopped parsley. Add a dollop of tzatziki or hummus on the side if desired for extra creaminess and flavor.
Notes
- For a lighter or vegetarian option, substitute grilled chicken or chickpeas for the steak.
- Add roasted red peppers or artichoke hearts to the bowls for additional flavor and variety.
- Use cauliflower rice instead of brown rice or quinoa for a low-carb alternative.
