Mediterranean Steak Bowls Recipe

Introduction

Mediterranean Steak Bowls are a vibrant and healthy meal packed with bold flavors and fresh ingredients. Combining tender grilled steak with colorful vegetables, tangy feta, and hearty grains, this dish is perfect for a satisfying lunch or dinner.

Ingredients

• 1 pound flank steak
• 2 cups cooked quinoa or couscous
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup red onion, thinly sliced
• 1 cup chickpeas, drained and rinsed
• ½ cup feta cheese, crumbled
• ¼ cup Kalamata olives, pitted and sliced
• Fresh parsley, chopped (for garnish)
• Olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• Juice of 1 lemon

Instructions

1. Step 1: In a bowl, combine olive oil, lemon juice, paprika, salt, and pepper. Add the flank steak and marinate for 15 to 30 minutes.
2. Step 2: Prepare quinoa or couscous according to package instructions and set aside.
3. Step 3: Preheat a grill or stovetop grill pan over medium-high heat. Grill the marinated steak for 6 to 8 minutes per side for medium-rare, or cook to your preferred doneness.
4. Step 4: Remove steak from the grill and let it rest for 5 minutes, then slice against the grain.
5. Step 5: In a bowl, mix cherry tomatoes, cucumber, bell pepper, red onion, and chickpeas. Drizzle with olive oil and season with salt and pepper to taste.
6. Step 6: Divide the cooked quinoa or couscous among bowls. Top with sliced steak, vegetable mixture, crumbled feta, and olives.
7. Step 7: Garnish with fresh parsley and serve immediately, optionally adding extra lemon juice or your favorite dressing.

Tips & Variations

• For extra flavor, add a minced garlic clove to the marinade.
• Swap chickpeas with cannellini beans for a different texture.
• Use grilled chicken or lamb instead of steak for a variation.
• Serve with a dollop of tzatziki or hummus for added creaminess.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the steak sliced or whole but reheated gently to avoid becoming tough. To reheat, warm the steak and grains briefly in a pan or microwave, then add fresh vegetables and cheese before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can marinate the steak and prepare the vegetables and grains ahead. It’s best to assemble the bowls just before serving to keep the fresh ingredients crisp.

What if I don’t have a grill?

You can cook the steak in a hot skillet or grill pan on the stovetop. Use medium-high heat and watch carefully to achieve a nice sear without overcooking.

Mediterranean Steak Bowls Recipe

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★★★★★

4.9 from 562 reviews

Mediterranean Steak Bowls combine juicy grilled flank steak with fresh vegetables, quinoa or couscous, tangy feta cheese, and Kalamata olives for a healthy and flavorful meal inspired by Mediterranean cuisine. This dish is perfect for a quick weeknight dinner or meal prep, offering a balanced combination of protein, grains, and vegetables.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

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Steak and Marinade

• 1 pound flank steak
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon paprika
• Salt and pepper to taste

Grains

• 2 cups cooked quinoa or couscous

Vegetables and Toppings

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup red onion, thinly sliced
• 1 cup chickpeas, drained and rinsed
• ½ cup feta cheese, crumbled
• ¼ cup Kalamata olives, pitted and sliced
• Fresh parsley, chopped (for garnish)
• Olive oil, for seasoning vegetables
• Salt and pepper, to taste

Instructions

1. Marinate the Steak: In a bowl, mix olive oil, lemon juice, paprika, salt, and pepper thoroughly. Add the flank steak and coat it evenly with the marinade. Let it rest for 15-30 minutes to absorb flavors.
2. Cook the Quinoa or Couscous: Prepare quinoa or couscous according to package instructions, then set aside to cool slightly.
3. Grill the Steak: Preheat a grill or stovetop grill pan over medium-high heat. Place the marinated flank steak on the grill and cook for about 6-8 minutes per side for medium-rare, adjusting cooking time as needed for your preferred doneness.
4. Rest the Steak: Remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, resulting in a more tender and juicy steak. Slice the steak thinly against the grain.
5. Prepare the Vegetables: In a large bowl, combine cherry tomatoes, diced cucumber, diced bell pepper, sliced red onion, and chickpeas. Drizzle with olive oil and season with salt and pepper. Toss gently to mix well.
6. Assemble the Bowls: Divide the cooked quinoa or couscous evenly between serving bowls. Top each with sliced grilled steak and the fresh vegetable mixture. Sprinkle crumbled feta cheese and sliced Kalamata olives on top.
7. Garnish and Serve: Finish by sprinkling chopped fresh parsley over each bowl. Serve immediately with additional lemon juice or your favorite dressing if desired.

Notes

• For a spicier kick, add crushed red pepper flakes to the marinade.
• Flank steak can be substituted with skirt steak or sirloin if preferred.
• Quinoa provides a gluten-free option compared to couscous.
• Letting the steak rest before slicing is crucial for the best texture.
• This dish can be served warm or at room temperature, making it ideal for meal prep.

Keywords: Mediterranean steak bowl, grilled steak bowl, quinoa bowl, healthy steak recipe, summer bowl, Mediterranean diet meal, easy dinner bowl