Mediterranean Steak Bowl
A vibrant and hearty Mediterranean steak bowl featuring marinated grilled steak, fresh vegetables, and savory grains, perfect for a satisfying meal.
Ingredients
For the steak and marinade
- 1 pound flank steak You can also use ribeye or sirloin.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
For the bowl
- 1 cup cooked quinoa Can substitute with bulgur, couscous, or rice.
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 lemon juiced
- Optional toppings: feta cheese, hummus, tahini sauce For added flavor and texture.
Instructions
Marinade Preparation
- In a bowl, mix olive oil, minced garlic, oregano, cumin, paprika, salt, and pepper to create the marinade.
- Place flank steak in a resealable bag or shallow dish and pour marinade over, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 8 hours.
Grilling the Steak
- Preheat the grill or stovetop grill pan over medium-high heat.
- Remove steak from marinade, shaking off excess.
- Grill steak for about 5-7 minutes on each side, or until it reaches desired doneness. Let it rest for about 5 minutes after grilling.
Prepare Salad and Assemble Bowl
- Combine diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley in a bowl. Drizzle with lemon juice and toss gently to combine.
- Slice the grilled steak against the grain into thin strips.
- To assemble, start with a base of cooked quinoa. Layer the salad mixture on top, add slices of grilled steak, and finish with any optional toppings like feta, hummus, or tahini sauce. Serve immediately.
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Notes
For serving, consider adding lemon wedges on the side for a fresh citrus splash just before enjoying. Garnish with fresh herbs to enhance presentation.