Description
These Mediterranean Steak Bowls feature tender, marinated flank steak grilled to perfection, served over a fluffy quinoa or couscous base, and topped with a fresh tomato-cucumber salad, Kalamata olives, crumbled feta, and creamy tzatziki. This vibrant and flavorful dish combines Mediterranean ingredients for a nutritious, satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Grain Base
- 1 cup quinoa or couscous
- 1 3/4 cups water or chicken broth
Salad and Toppings
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup tzatziki sauce (store-bought or homemade)
- Fresh parsley or mint for garnish (optional)
Instructions
- Prepare the Marinade: In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Mix well to create the marinade.
- Marinate the Steak: Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring an even coating. Seal and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Cook the Quinoa or Couscous: Prepare the quinoa or couscous per package instructions, using water or chicken broth for added richness. Once cooked, fluff with a fork and set aside to keep warm.
- Grill the Steak: Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Grill for about 4-5 minutes per side for medium-rare doneness, or cook to your desired level. Once done, remove from heat and let rest for 5-10 minutes to retain juices.
- Prepare the Salad: In a large bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced Kalamata olives. Toss gently to combine the fresh flavors.
- Assemble the Bowls: Distribute the cooked quinoa or couscous as the base in each bowl. Top with thinly sliced steak, the fresh vegetable and olive mixture, crumbled feta cheese, and a generous dollop of tzatziki sauce.
- Garnish and Serve: Optionally, garnish with fresh parsley or mint leaves for an herbal burst. Serve immediately to enjoy the bowl fresh and flavorful.
Notes
- For more tender steak, marinate for the full 2 hours if time permits.
- Quinoa offers a gluten-free grain option; couscous can be used for a quicker cook.
- Tzatziki can be homemade with yogurt, cucumber, garlic, and dill or store-bought for convenience.
- Letting the steak rest after grilling ensures juicy, tender slices.
- Adjust seasoning to taste, especially salt and pepper in the marinade.
