Mediterranean Steak Bowls Recipe
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.
- 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
Scale
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
- 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.
- Cook the Quinoa or Couscous: Prepare quinoa or couscous according to package instructions, then set aside to cool slightly.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://messykitchenmagic.com/mediterranean-steak-bowls-recipe/
