Description
Savor a delicious Mediterranean Steak Bowl featuring marinated flank steak, fluffy quinoa, and a colorful array of fresh vegetables. This nutritious dish is perfect for any occasion, offering a delightful blend of flavors and textures.
Ingredients
Scale
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup chickpeas, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Optional: Tzatziki sauce for serving
Instructions
- In a small bowl, combine the olive oil, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and pepper to create the marinade.
- Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring its well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water).
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Once cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork and set it aside.
- Preheat your grill or a skillet over medium-high heat. If using a grill, ensure its well-oiled to prevent sticking.
- Remove the flank steak from the marinade and let any excess marinade drip off. Discard the marinade.
- Place the steak on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness (130°F for medium-rare).
- Once cooked, transfer the steak to a cutting board and let it rest for about 5-10 minutes.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and chickpeas.
- Drizzle the lemon juice over the vegetable mixture and season with salt and pepper to taste. Toss everything together gently to combine.
- Once the steak has rested, slice it against the grain into thin strips.
- To assemble the bowls, start with a base of fluffy quinoa.
- Top the quinoa with a generous portion of the fresh vegetable mixture.
- Add the sliced steak on top of the vegetables.
- Sprinkle crumbled feta cheese and chopped fresh parsley over the entire bowl.
- Serve the Mediterranean steak bowl with a dollop of tzatziki sauce on the side for a creamy, tangy addition.
- Enjoy your Mediterranean steak bowl warm, or serve it chilled for a refreshing meal on a hot day.
Notes
- For best flavor, marinate the steak for at least 1 hour.
- Leftovers can be stored separately in airtight containers in the refrigerator. Quinoa and vegetables last for up to 3 days, while steak is best consumed within 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes