Mediterranean Steak Bowl
A vibrant and fulfilling bowl with tender steak, fluffy quinoa, fresh veggies, and a zesty lemon-olive oil dressing.
Ingredients
For the steak
- 1 lb steak (sirloin or flank) Sirloin is forgiving; flank has more beefy flavor.
- 2 tablespoons olive oil Use a good extra-virgin olive oil for the dressing.
- to taste Salt and pepper
For the quinoa salad
- 2 cups cooked quinoa About 2/3 cup dry yields 2 cups cooked.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced English cucumber works well for fewer seeds.
- 1 small red onion, thinly sliced Soak in cold water 5 minutes to mellow if desired.
- 1/2 cup feta cheese, crumbled Use sheep’s milk feta for creamier texture.
- 1/4 cup olives, sliced Kalamata or green olives both work.
For the dressing
- 2 tablespoons lemon juice Fresh is best for brightness.
- to taste Salt and pepper
For garnish
- to taste Fresh parsley Optional.
Instructions
Preparation
- Cook quinoa according to package directions, fluff and set aside to cool slightly.
- Pat steak dry and season both sides with salt and pepper.
Cooking
- Heat a skillet or grill over medium-high heat until hot. Add a touch of oil if using a skillet.
- Sear steak for about 4-5 minutes per side for medium-rare. Adjust time for thicker cuts or desired doneness.
- Remove steak, let it rest for 5-7 minutes, then slice thinly against the grain.
Assembly
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta, and olives.
- Whisk olive oil and lemon juice with a pinch of salt and pepper. Pour over the quinoa salad and toss to combine.
- Serve quinoa salad topped with sliced steak and garnish with fresh parsley, if desired.
Notes
This bowl keeps well for several days and is great for meal prep. You can substitute quinoa for farro or bulgur. For a vegetarian option, use chickpeas and omit feta or use a dairy-free alternative.