Description
This Mediterranean Steak Bowl is a vibrant and healthy meal featuring tender grilled flank steak served over a bed of fluffy quinoa or couscous, topped with a fresh Mediterranean vegetable medley, tangy feta cheese, and briny Kalamata olives. Perfect for a nutritious lunch or dinner, this dish combines bold flavors and wholesome ingredients for a satisfying and colorful bowl.
Ingredients
Scale
Steak Marinade
- 1 pound flank steak
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon paprika
- Salt and pepper to taste
Grain Base
- 2 cups cooked quinoa or couscous
Vegetable Mixture
- 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 Garnishes
- ½ cup feta cheese, crumbled
- ¼ cup Kalamata olives, pitted and sliced
- Fresh parsley, chopped (for garnish)
- Olive oil (for seasoning vegetable mixture)
- Salt and pepper (for seasoning vegetable mixture)
Instructions
- Marinate the Steak: In a bowl, combine olive oil, lemon juice, paprika, salt, and pepper. Add the flank steak and coat thoroughly. Cover and let it marinate for 15-30 minutes to infuse the flavors.
- Prepare the Grain Base: Cook quinoa or couscous according to the package instructions. Set aside and keep warm for assembling the bowls.
- Grill the Steak: Preheat the grill to medium-high heat. Place the marinated flank steak on the grill and cook for 6-8 minutes per side until it reaches medium-rare doneness.
- Rest and Slice the Steak: Remove the steak from the grill and let it rest on a cutting board for about 5 minutes. Then, slice against the grain into thin strips to ensure tenderness.
- Mix the Vegetable Medley: In a large bowl, combine cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and chickpeas. Drizzle with olive oil, season with salt and pepper, and toss gently to combine.
- Assemble the Bowls: Divide the cooked quinoa or couscous among four bowls. Top each with sliced grilled steak and the mixed vegetable medley.
- Add Toppings and Garnish: Sprinkle crumbled feta cheese and sliced Kalamata olives over each bowl. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the steak marinade.
- Swap quinoa or couscous with brown rice or bulgur for different grain options.
- Use chicken or tofu instead of steak for a variation suitable for different dietary preferences.
- Leftover steak can be stored in the refrigerator for up to 3 days.
- Make sure to slice the steak against the grain to maximize tenderness.
