Description
Mediterranean Steak Bowls are a vibrant and satisfying dish that combines tender, marinated flank steak with a colorful medley of fresh vegetables and fluffy quinoa. This recipe is perfect for quick weeknight dinners, meal prep, or impressive dinner parties. The steak is infused with aromatic herbs and spices, while the salad adds a refreshing crunch, all served with creamy hummus and tzatziki. Each bowl is not only delicious but also packed with nutrients, making it a wholesome choice for any occasion.
Ingredients
Scale
- 1 pound flank steak
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- 1 cup cooked quinoa
- Juice of 1 lemon
- 1/4 cup hummus
- 1/4 cup tzatziki sauce
Instructions
- Prepare the marinade by mixing olive oil, garlic, oregano, cumin, salt, and pepper in a bowl. Rub onto the flank steak and let it marinate for at least 15 minutes.
- Preheat your grill or skillet over medium-high heat. Cook the flank steak for about 4–5 minutes per side until desired doneness. Let it rest for 5 minutes before slicing.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, parsley, and feta. Drizzle with lemon juice and season with salt and pepper.
- To assemble the bowls: divide quinoa among serving bowls, top with sliced steak and salad mixture. Serve with hummus and tzatziki.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling/Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg