Description
This Mediterranean Steak Bowl is a vibrant and nourishing meal that brings the flavors of the Mediterranean right to your kitchen. With perfectly seared beef and a rainbow of fresh vegetables, it’s a healthy feast in one beautiful bowl.
Ingredients
Scale
- 1 lean cut of beef (sirloin, flank steak, or skirt steak)
- 2 tablespoons extra virgin olive oil (for marinade)
- 1 tablespoon olive oil (for cooking)
- Juice of half a lemon (for marinade)
- 2 cloves minced garlic (for marinade)
- 1 teaspoon dried oregano (for marinade)
- 1/2 teaspoon dried thyme (for marinade)
- 1/2 teaspoon salt (for marinade)
- 1/4 teaspoon black pepper (for marinade)
- 1 teaspoon red wine vinegar (optional, for marinade)
- 1 cup quinoa (or couscous or brown rice)
- 2 cups water or vegetable broth (for quinoa)
- Crisp cucumber (to taste)
- Juicy cherry tomatoes (halved, to taste)
- Thinly sliced red onion (to taste)
- Pitted Kalamata olives (to taste)
- Diced bell peppers (red or yellow, optional)
- Roasted zucchini (optional)
- Crumbled feta cheese (to taste)
- Fresh parsley (to taste)
- Fresh mint (to taste)
- Creamy hummus (to taste)
- Homemade tahini-lemon dressing (to taste)
- Homemade tzatziki (optional, to taste)
Instructions
- In a shallow dish or resealable bag, combine the steak with the marinade ingredients: 2 tablespoons extra virgin olive oil, the juice of half a lemon, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate in the refrigerator for at least 30 minutes, ideally for 2-4 hours.
- While the steak is marinating, rinse 1 cup of quinoa thoroughly and combine it with 2 cups of water or vegetable broth in a small saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Let it sit covered for 5 minutes off the heat, then fluff with a fork.
- Wash and chop all your fresh vegetables: halve the cherry tomatoes, thinly slice the cucumber, finely slice the red onion, and pit the Kalamata olives. Chop your fresh parsley and mint for garnish.
- Remove the steak from the refrigerator about 15-20 minutes beforehand to bring it closer to room temperature. Heat a heavy-bottomed skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil. Remove the steak from the marinade, letting any excess drip off, and sear the steak for 3-5 minutes per side for medium-rare. Once cooked, transfer the steak to a cutting board and let it rest for at least 5-10 minutes before slicing thinly against the grain.
- Assemble your bowls by starting with a base of cooked quinoa, then layer a generous handful of fresh mixed greens. Arrange the sliced steak over the greens and grain, and add chopped cucumber, cherry tomatoes, red onion, and Kalamata olives around the steak. Finish with crumbled feta cheese, fresh parsley, and mint. Drizzle with your preferred dressing or a dollop of hummus.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Grilling or Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: For a dairy-free option, skip the feta or use a plant-based alternative. Feel free to customize the vegetables based on what you have on hand, and experiment with different dressings for added flavor.