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Tangy Mediterranean Steak Bowls with Herby Feta

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  • Author: Chef AI
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 Minutes
  • Yield: 4 Servings 1x
  • Category: Dinner

Description

Quick Mediterranean Steak Bowls packed with tender steak, fresh veggies, and a zesty dressing. A simple, flavorful meal, perfect for weeknights!


Ingredients

Scale
  • Main Event:
  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp olive oil (for marinating & cooking)
  • Zesty Dressing:
  • 1 lemon, halved (juice of half for steak, half for dressing)
  • 3 tbsp extra virgin olive oil (for dressing)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • Fresh Fixings:
  • 1 English cucumber, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • Finishing Touches:
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 4 warm pita bread, for serving

Instructions

  1. Prep the Steak:: First things first, let’s get that steak ready! Pat your flank steak dry with paper towels – this helps it get a nice sear, trust me. Then, slice it against the grain into thin strips, about 1/2 inch thick. This is where I always try to slice it perfectly, but sometimes it gets a little wonky, and that’s okay! Toss the steak strips in a bowl with a tablespoon of olive oil, a good pinch of salt, and some freshly cracked black pepper. Mix it all up with your hands; I love how the meat feels as it gets coated.
  2. Marinate the Steak:: Now for the flavor! In a separate small bowl, whisk together the juice of half a lemon, a minced garlic clove, and a teaspoon of dried oregano. Pour this over your seasoned steak strips, making sure every piece is covered. Give it another good stir. Let this sit for at least 15-20 minutes while you prep the other components. You can even do this for a few hours in the fridge if you’re planning ahead – I’ve done it overnight, and it’s even better!
  3. Make the Zesty Dressing for Mediterranean Steak Bowls:: This dressing is everything! In a small jar or bowl, combine the juice of the remaining half lemon, two tablespoons of olive oil, another minced garlic clove, and the remaining dried oregano. Add a pinch of salt and pepper. Put the lid on the jar and shake it like you’re making a cocktail, or just whisk it really well until it’s emulsified. It should smell bright and tangy, with that lovely garlic kick. Taste it, and adjust the seasoning if you need more zing or saltiness. This is where the magic happens!
  4. Cook the Steak:: Heat a large skillet or grill pan over medium-high heat. Once it’s nice and hot (you should see a wisp of smoke!), add the marinated steak strips in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Cook for 2-3 minutes per side for medium-rare, or longer if you prefer it more well-done. I always try to get a nice brown crust; it adds so much flavor. Don’t move the steak around too much; let it sear! When it’s done, transfer the steak to a plate and let it rest for a few minutes. This is crucial for juicy steak!
  5. Prep the Fresh Fixings:: While the steak is resting, get your veggies ready. Halve the cherry tomatoes, thinly slice the cucumber, and finely chop the red onion. Crumble your feta cheese and roughly chop your fresh parsley. I usually have a little assembly line going on my counter, and honestly, it can get a bit messy, but it’s all part of the fun! These fresh elements really brighten up the Mediterranean Steak Bowls.
  6. Assemble Your Mediterranean Steak Bowls:: Now for the best part – building your bowls! Divide the cooked steak, cherry tomatoes, cucumber, and red onion among serving bowls. Drizzle generously with that amazing lemon-garlic dressing we made. Sprinkle a good amount of crumbled feta cheese and fresh parsley over everything. Serve immediately with warm pita bread on the side for scooping. The colors are just gorgeous, and the smell? Oh, it’s incredible! Enjoy your vibrant Mediterranean Steak Bowls!