Mediterranean Steak Bowls Recipe
These Mediterranean Steak Bowls combine tender grilled flank steak with a fresh and vibrant mix of quinoa or couscous, colorful vegetables, tangy feta cheese, and savory Kalamata olives. Perfect for a nutritious and flavorful meal that blends protein, veggies, and Mediterranean-inspired flavors in one satisfying bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak
- 2 tablespoons olive oil (for marinade)
- Juice of 1 lemon
- 1 teaspoon paprika
- Salt and pepper to taste
Grains
- 2 cups cooked quinoa or couscous
Vegetables and Mix-ins
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup red onion, thinly sliced
- 1 cup chickpeas, drained and rinsed
Toppings and Garnish
- ½ cup feta cheese, crumbled
- ¼ cup Kalamata olives, pitted and sliced
- Fresh parsley, chopped (for garnish)
- Olive oil
- Salt and pepper to taste
Instructions
- Marinate the Steak: In a bowl, combine olive oil, lemon juice, paprika, salt, and pepper. Add the flank steak and let it marinate for 15-30 minutes to infuse flavor and tenderize the meat.
- Cook the Quinoa or Couscous: Prepare the quinoa or couscous according to package instructions. Once cooked, set it aside warm as the base for the bowls.
- Grill the Steak: Preheat a grill or stovetop grill pan over medium-high heat. Grill the marinated flank steak for approximately 6-8 minutes per side for medium-rare, adjusting time to your preferred doneness.
- Rest the Steak: Remove the steak from the grill and let it rest for about 5 minutes to allow juices to redistribute, ensuring a tender and juicy result. Then slice against the grain into thin strips.
- Prepare the Vegetables: In a mixing bowl, combine halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and chickpeas. Season with olive oil, salt, and pepper to taste, mixing well to blend flavors.
- Assemble the Bowls: Divide the cooked quinoa or couscous evenly among serving bowls. Top each with sliced grilled steak, the vegetable mixture, crumbled feta cheese, and sliced Kalamata olives.
- Garnish and Serve: Sprinkle chopped fresh parsley over the bowls as a bright garnish. Serve immediately with optional additional lemon juice or your favorite dressing to enhance flavors.
Notes
- For a vegetarian option, substitute steak with grilled portobello mushrooms or marinated tofu.
- Quinoa or couscous can be swapped out for rice or cauliflower rice for variation or gluten-free needs.
- To save time, marinate the steak overnight in the refrigerator for deeper flavor.
- Adjust the paprika and lemon juice quantities to taste for more spice or tang.
- Ensure to slice the steak against the grain for tender bites.
Keywords: Mediterranean steak bowls, grilled flank steak, quinoa bowl, couscous bowl, healthy steak recipe, Mediterranean diet, easy steak dinner
Find it online: https://servedbynora.com/mediterranean-steak-bowls-recipe/
