Description
Enjoy Delicious Mediterranean Steak Bowls! Tender steak, fresh veggies, and zesty dressing make for a vibrant, satisfying meal. Perfect for weeknights.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs flank steak
- 1 pint cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 2 cups cooked quinoa or couscous
- 1/2 cup hummus
- Marinade & Dressing:
- 1/4 cup extra virgin olive oil, divided
- 1 large lemon, juiced and zested
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- Garnish & Toppings:
- Extra fresh parsley and mint
- More crumbled feta
- Optional Extras:
- Pita bread, warmed
- A sprinkle of sumac
Instructions
- Prep Your Steak & Marinade:: Okay, first things first, let’s get that steak ready. Pat your flank steak really, really dry with paper towels—this helps get a good sear. In a shallow dish, whisk together a couple tablespoons of olive oil, the juice of half a lemon, minced garlic, oregano, cumin, and smoked paprika. Give it a good whisk! Now, generously coat the steak in this mixture. I usually let it sit for at least 30 minutes on the counter, or longer in the fridge if I’m planning ahead. Honestly, the longer it marinates, the better the flavor. Don’t forget to season with salt and pepper!
- Cook That Steak:: Heat a cast-iron skillet (my favorite for steak!) or a heavy-bottomed pan over medium-high heat until it’s smoking a little. Add a tiny splash of oil. Place your marinated steak in the hot pan. I usually cook flank steak for about 3-4 minutes per side for medium-rare, or a bit longer if you like it more done. Don’t overcrowd the pan, and don’t poke it too much—let it get a beautiful crust! You want that sizzle, that smell of seared meat filling your kitchen. When it’s done, transfer it to a cutting board and let it rest for at least 5-10 minutes. This is where I always get impatient, but it’s crucial for juicy steak!
- Chop Your Veggies & Make the Dressing:: While your steak is resting, get those vibrant veggies ready. Halve the cherry tomatoes, slice the cucumber, thinly slice the red onion (remember that ice water trick if you need it!), and drain your Kalamata olives. Now for the simple, zesty dressing: in a small bowl, whisk together the remaining olive oil, the juice of the other half of your lemon, a little more minced garlic, and a pinch of salt and pepper. This dressing is so bright, it just sings! I love the smell of fresh lemon and olive oil coming together, it’s so Mediterranean.
- Assemble Your Delicious Mediterranean Steak Bowls:: Now for the fun part! Grab your favorite bowls. Spread a generous spoonful of hummus at the bottom of each bowl. This creates a lovely creamy base. Next, add a scoop of your cooked quinoa or couscous. This is where you start to see the colors come alive, and honestly, this is the part where I always get a little messy because I’m too excited to eat. Arrange your chopped tomatoes, cucumber, red onion, and olives over the grain. It’s like building a little edible garden.
- Slice & Add the Steak:: Remember that rested steak? It’s time to slice it! Always slice against the grain for maximum tenderness. If you slice with the grain, it’ll be tough, and trust me, I learned that the hard way once. Arrange the sliced steak beautifully over your veggies. See, it’s already looking like something you’d get at a fancy cafe, but you made it yourself!
- Finish & Serve Your Delicious Mediterranean Steak Bowls:: Drizzle that bright lemon-herb dressing generously over everything in the bowl. Crumble plenty of feta cheese on top, because, well, feta. And finally, sprinkle with fresh chopped parsley and mint. The aroma of the fresh herbs just elevates the whole dish. Give it a good look—it’s colorful, it’s fresh, it’s hearty. Take a moment to admire your handiwork before digging in. It should smell incredible, fresh and savory all at once!