why make this recipe
Mediterranean Steak Bowls are a fantastic way to enjoy a balanced meal packed with flavors. This recipe combines tender, marinated steak with fresh vegetables and hearty grains, making it both healthy and satisfying. Whether you’re looking for a quick weeknight dinner or a meal prep option for the week, these bowls provide a delicious, colorful, and nutritious dish.
how to make Mediterranean Steak Bowls
Ingredients:
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/3 cup Kalamata olives, sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup hummus (optional, for serving)
- 3 tbsp olive oil (for dressing)
- Juice of 1 lemon (for dressing)
- 1 tsp Dijon mustard (for dressing)
- 1 tsp honey (for dressing)
- 1/2 tsp dried oregano (for dressing)
- Salt and black pepper, to taste (for dressing)
Directions:
- In a bowl, mix olive oil, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add the steak slices and coat them well. Let the steak marinate for at least 10 minutes.
- Heat a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side, or until cooked to your desired doneness. Remove from heat and squeeze fresh lemon juice over the steak. Let it rest for 5 minutes, then slice thinly.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and pepper. Adjust seasoning as needed. Set aside.
- Divide the quinoa or brown rice between serving bowls. Arrange the tomatoes, cucumber, red onion, olives, and feta cheese around the bowl.
- Top with sliced steak and a sprinkle of fresh parsley. Drizzle with the dressing and add a dollop of hummus if desired. Serve immediately and enjoy!
how to serve Mediterranean Steak Bowls
Serve the bowl warm or at room temperature. The colorful ingredients and tasty dressing make this dish visually appealing. It is perfect for lunch or dinner. You can easily pack it for lunch at work or school, making it a convenient choice for meal prepping as well.
how to store Mediterranean Steak Bowls
Store any leftovers in an airtight container in the fridge for up to 3 days. If you separate the steak and salad ingredients, they will stay fresh longer. Reheat the steak in the microwave or on the stovetop, and add fresh ingredients like cucumber and parsley just before serving.
tips to make Mediterranean Steak Bowls
- Make sure to slice the steak against the grain for tenderness.
- Feel free to customize the toppings with your favorite vegetables or grains.
- If you like it spicy, you can add some red pepper flakes to the dressing.
- Marinating the steak longer than 10 minutes will enhance the flavor even more!
variation
You can substitute the flank steak with grilled chicken or tofu for a vegetarian option. You can also switch quinoa with couscous or barley for a different texture.
FAQs
1. Can I make Mediterranean Steak Bowls ahead of time?
Yes, you can prepare the components in advance and assemble the bowls just before serving. This is great for meal prep!
2. Is this recipe gluten-free?
Yes, if you use quinoa or brown rice, this recipe is gluten-free. Just make sure all other ingredients, like the mustard and honey, are also gluten-free.
3. Can I use a different cut of steak?
Absolutely! You can use ribeye, skirt steak, or any other steak cut you prefer. Just adjust the cooking time based on the thickness of the steak.
Enjoy creating your Mediterranean Steak Bowls!
Mediterranean Steak Bowls
Ingredients
For the steak marinade
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1/2 Juice of lemon
For the bowl
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/3 cup Kalamata olives, sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup hummus (optional, for serving)
For the dressing
- 3 tbsp olive oil
- 1 Juice of lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
Instructions
Marinate the steak
- In a bowl, mix olive oil, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add the steak slices and coat them well. Let the steak marinate for at least 10 minutes.
Cook the steak
- Heat a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side, or until cooked to your desired doneness. Remove from heat and squeeze fresh lemon juice over the steak. Let it rest for 5 minutes, then slice thinly.
Prepare the dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and pepper. Adjust seasoning as needed. Set aside.
Assemble the bowls
- Divide the quinoa or brown rice between serving bowls. Arrange the tomatoes, cucumber, red onion, olives, and feta cheese around the bowl.
- Top with sliced steak and a sprinkle of fresh parsley. Drizzle with the dressing and add a dollop of hummus if desired. Serve immediately and enjoy!