Description
Mediterranean Steak Bowls are a vibrant and satisfying meal combining perfectly grilled flank steak with a fresh quinoa salad loaded with cherry tomatoes, cucumber, red onion, and crumbled feta. This dish packs a flavorful punch with a zesty lemon and olive oil dressing, ideal for a nutritious, protein-rich lunch or dinner ready in just 30 minutes.
Ingredients
Scale
Steak and Seasoning
- 1 lb flank steak
- Salt and pepper to taste
- 1 tsp dried oregano
Quinoa Salad
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
Instructions
- Cook Quinoa: Prepare the quinoa according to package instructions until fluffy and tender, then set aside to cool slightly.
- Season the Steak: Pat the flank steak dry and season generously with salt, pepper, and dried oregano on both sides to infuse Mediterranean flavors.
- Grill or Pan-Sear the Steak: Heat a grill or skillet over medium-high heat, then cook the steak for 6-8 minutes per side to achieve a medium-rare to medium doneness, adjusting time for your preference.
- Rest and Slice the Steak: Remove the steak from heat and let it rest for 5 minutes to retain juices. Then slice it thinly against the grain for tender bites.
- Combine Salad Ingredients: In a large bowl, mix cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and crumbled feta cheese to create the fresh salad base.
- Dress the Salad: Drizzle olive oil and lemon juice over the quinoa mixture, tossing gently to coat everything evenly with the tangy dressing.
- Assemble the Bowls: Divide the quinoa salad among serving bowls and top each with the sliced flank steak for a balanced, flavorful meal.
- Serve Immediately: Enjoy the Mediterranean Steak Bowls fresh for the best texture and flavor combination.
Notes
- For extra flavor, marinate the steak in olive oil, lemon juice, garlic, and oregano for 30 minutes before cooking.
- Use quinoa that is well rinsed before cooking to remove bitterness.
- To keep the salad fresh, toss the dressing just before serving.
- Leftovers can be stored separately in the refrigerator for up to 2 days.
- Substitute feta with goat cheese or omit for a dairy-free variation.
