Name: Mediterranean Steak Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound flank steak; 2 tablespoons olive oil (for marinade); Juice of 1 lemon; 1 teaspoon paprika; Salt and pepper to taste; 2 cups cooked quinoa or couscous; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1 cup red onion, thinly sliced; 1 cup chickpeas, drained and rinsed; ½ cup feta cheese, crumbled; ¼ cup Kalamata olives, pitted and sliced; Fresh parsley, chopped (for garnish); Olive oil; Salt and pepper to taste

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Mediterranean Steak Bowls are a vibrant and wholesome meal packed with fresh vegetables, tender grilled steak, and flavorful ingredients like feta and olives. This dish combines wholesome grains and Mediterranean flavors for a satisfying and healthy bowl perfect for lunch or dinner.

Two white bowls filled with a colorful salad sit on a white marbled surface. Each bowl contains a bed of green leafy lettuce as the base layer. On top, there are slices of medium-rare steak arranged in a row, showing a pink center and seared brown edges. Adjacent to the steak are bright green slices of avocado and chunks of roasted red onion with a slightly charred look. Roasted cherry tomatoes add a bold red color, mixed with dark purple olives and cucumber slices. A scoop of creamy beige hummus rests on one side of the bowl, topped with a dollop of white sauce with herbs. Small bits of white feta cheese are sprinkled across the salad, and lemon wedges add a touch of yellow. The bowls are photographed from above to capture the vibrant mix of colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound flank steak
2 cups cooked quinoa or couscous
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1 cup red onion, thinly sliced
1 cup chickpeas, drained and rinsed
½ cup feta cheese, crumbled
¼ cup Kalamata olives, pitted and sliced
Fresh parsley, chopped (for garnish)
Olive oil
Salt and pepper to taste
1 teaspoon paprika
Juice of 1 lemon

Instructions

Step 1: In a bowl, combine olive oil, lemon juice, paprika, salt, and pepper. Add the flank steak and let it marinate for 15-30 minutes.
Step 2: Prepare quinoa or couscous according to package instructions and set aside.
Step 3: Preheat a grill or grill pan over medium-high heat. Grill the steak for 6-8 minutes per side for medium-rare, or cook to your preferred doneness.
Step 4: Remove the steak and let it rest for 5 minutes before slicing against the grain.
Step 5: In a bowl, mix cherry tomatoes, cucumber, bell pepper, red onion, and chickpeas. Season with olive oil, salt, and pepper to taste.
Step 6: Divide the cooked quinoa or couscous between bowls. Top with sliced steak, the vegetable mixture, feta, and olives.
Step 7: Garnish with fresh parsley and serve immediately. Add more lemon juice or your favorite dressing if desired.

Tips & Variations

For a different protein, substitute flank steak with chicken breast or grilled shrimp.
Use brown rice or farro instead of quinoa or couscous for variety in texture.
Add a drizzle of tzatziki or hummus for an extra Mediterranean touch.
Marinate the steak longer for deeper flavor, up to 2 hours in the fridge.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep grilled steak refrigerated and reheat gently to avoid toughness. Assemble bowls just before serving for best texture and freshness.

How to Serve

A metal tray holds a serving of grilled steak slices and vegetable skewers. The steak is cut into thick layers, showing a pink inner color with a slightly charred dark brown crust on the outside, arranged in a stacked pattern in the middle of the tray. On both sides of the steak are wooden skewers loaded with grilled cherry tomatoes in red and orange, mixed with slightly charred white onion pieces and some purple onion slices, adding a colorful contrast. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt steak or sirloin are good alternatives that grill well and complement the flavors in this bowl.

Is this recipe gluten-free?

It can be gluten-free if you use quinoa and ensure any added condiments or spices are gluten-free. Substitute couscous with quinoa or another gluten-free grain.