Description
These Mediterranean Steak Bowls are a wholesome and flavorful meal featuring tender marinated flank steak served over a bed of quinoa or rice, accompanied by fresh vegetables, kalamata olives, crumbled feta, and a zesty homemade dressing. A dollop of creamy hummus and a squeeze of lemon add the perfect finishing touch, combining vibrant Mediterranean flavors in a balanced, nutritious bowl.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Base and Vegetables
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Additional
- 1/2 cup hummus, for serving
- Lemon wedges, for garnish
Instructions
- Prepare Marinade: In a bowl, combine 2 tablespoons olive oil, dried oregano, garlic powder, salt, and black pepper. Mix well to create the marinade.
- Marinate Steak: Toss the thinly sliced steak into the marinade, ensuring all pieces are coated. Allow to marinate for 15–30 minutes to absorb the flavors.
- Cook Quinoa or Rice: While the steak marinates, cook 2 cups of quinoa or rice according to the package instructions until fluffy and set aside.
- Make Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Set aside to let flavors meld.
- Sear Steak: Heat a large skillet over medium-high heat. Add the marinated steak slices and sear for 2–3 minutes per side until cooked to your preferred doneness. Remove from heat and let rest for a few minutes to retain juices.
- Assemble Bowls: Divide the cooked quinoa or rice evenly among four bowls. Top each with seared steak slices, cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, crumbled feta, and chopped parsley.
- Dress and Serve: Drizzle the prepared dressing over each bowl. Add a generous dollop of hummus on the side and garnish with lemon wedges. Serve immediately for a fresh, satisfying meal.
Notes
- Substitute the steak with grilled chicken or chickpeas for a vegetarian option.
- Use tzatziki or tahini sauce instead of hummus for varied flavor profiles.
- Add toasted pine nuts or pita chips on top for extra crunch and texture.
