Description
Juicy, Tender Steak with Fresh Mediterranean Flavors
These Mediterranean steak bowls feature marinated grilled steak, fresh veggies, and a tangy dressing, making them perfect for a light yet filling dinner. Packed with healthy fats, protein, and vibrant colors, it’s a meal that’s as delicious as it is nutritious.
Ingredients
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2 boneless rib-eye or flank steaks (about 6 oz each)
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1 tbsp olive oil
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1 tsp dried oregano
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1 tsp garlic powder
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½ tsp cumin
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Salt and pepper, to taste
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1 cup cooked quinoa or couscous
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1 small red onion, thinly sliced
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¼ cup Kalamata olives, sliced
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¼ cup crumbled feta cheese
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Fresh parsley, chopped, for garnish
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Lemon wedges, for serving
For the Dressing:
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2 tbsp olive oil
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1 tbsp red wine vinegar
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1 tsp Dijon mustard
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1 tsp honey
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Salt and pepper, to taste
Instructions
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Preheat your grill or grill pan to medium-high heat.
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In a small bowl, combine olive oil, oregano, garlic powder, cumin, salt, and pepper. Rub this mixture all over the steaks.
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Grill the steaks for about 4–5 minutes per side for medium-rare, or adjust to your preferred level of doneness. Let rest for 5 minutes before slicing thinly.
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While the steak rests, assemble the bowls by dividing the quinoa (or couscous) among four bowls.
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Top each bowl with cherry tomatoes, cucumber, red onion, olives, and feta cheese.
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For the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
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Drizzle the dressing over the bowls and add sliced steak on top.
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Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
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Feel free to add roasted vegetables, like bell peppers or zucchini, for extra flavor and texture.
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For a lighter version, swap the quinoa for lettuce and make a Mediterranean steak salad.
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You can make the dressing ahead of time to save time when assembling the bowls.
Nutrition
- Calories: 450 kcal
- Fat: 26g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g