Description
For the Steak:
1 lb flank steak or sirloin, thinly sliced
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
Juice of ½ lemon
Salt & pepper to taste
For the Bowls:
2 cups cooked quinoa or rice
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup kalamata olives, pitted & sliced
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
1 cup hummus
1 tbsp olive oil
Lemon wedges for serving
Directions:
Marinate the Steak: In a bowl, mix olive oil, garlic, oregano, cumin, smoked paprika, lemon juice, salt, and pepper. Toss the steak in the marinade and let it
sit for at least 15 minutes.
Cook the Steak: Heat a skillet over medium-high heat and cook the steak for 3-4 minutes per side, or until desired doneness. Remove from heat and let it rest
for a few minutes before slicing.
Assemble the Bowls: Divide the cooked quinoa or rice into serving bowls. Arrange the tomatoes, cucumber, red onion, olives, and feta around the bowl.
Add the Steak: Place the sliced steak over the top and drizzle with olive oil.
Finish & Serve: Add a scoop of hummus, sprinkle with fresh parsley, and serve with lemon wedges on the side.
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 520 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect Mediterranean Steak Bowl every time.
- Prep the Marinade: In a medium bowl, whisk together 2 tbsp olive oil, minced garlic, oregano, cumin, smoked paprika, lemon juice, salt, and pepper until fully combined.
- Slice and Marinate the Steak: Slice your flank steak against the grain into thin strips. This is crucial for tenderness. Add the steak to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
- Cook the Base: While the steak marinates, cook your quinoa or rice according to package instructions. Fluff with a fork and set aside.
- Prepare the Vegetables: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the olives. Crumble the feta and chop the parsley.
- Sear the Steak: Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the marinated steak in a single layer, working in batches if necessary to avoid steaming. Cook for 3-4 minutes total, turning once, until a nice crust forms and the steak is cooked to your liking.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute.
- Assemble the Bowls: Start with a base of quinoa or rice. Arrange the tomatoes, cucumber, red onion, and olives in sections around the bowl. Slice the rested steak and place it on top. Sprinkle with crumbled feta and fresh parsley. Add a generous dollop of hummus and a lemon wedge on the side.
Serving Suggestions
This bowl is highly customizable. For a low-carb option, use a bed of mixed greens or cauliflower rice instead of quinoa. Add other Mediterranean favorites like roasted red peppers, artichoke hearts, or a spoonful of tzatziki sauce. For extra richness, drizzle with a simple lemon-herb vinaigrette or a bit of tahini. It’s perfect for meal prep—store components separately and assemble just before eating.
How-to Summary
Thinly slice steak against the grain and marinate in a blend of olive oil, garlic, lemon, and Mediterranean spices. Sear quickly in a hot pan. Assemble bowls with a grain base, fresh vegetables, olives, feta, and the cooked steak. Top with hummus, parsley, and a squeeze of lemon.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. While flank or sirloin are ideal for quick cooking, you can use skirt steak or even pre-cooked, shredded roast beef. Adjust cooking time accordingly.
How long can I store the leftovers?
Store components separately in airtight containers for up to 4 days. The steak and vegetables will keep best. Assemble bowls fresh to prevent the base from getting soggy.
Is there a substitute for feta cheese?
Absolutely. For a dairy-free version, omit the feta or use a vegan alternative. Goat cheese or halloumi would also be delicious traditional options.
Can I make this vegetarian?
Easily. Replace the steak with marinated and pan-seared portobello mushroom strips, chickpeas, or extra-firm tofu using the same spice blend.
Why is my steak tough?
The two most common reasons are not slicing against the grain (look for the long muscle fibers and cut perpendicular to them) and overcooking. For flank steak, medium-rare to medium is best.
Common Mistakes to Avoid
- Not Slicing Against the Grain: This is the #1 mistake that results in chewy, tough steak. Always identify the direction of the muscle fibers and cut across them.
- Crowding the Pan: Adding too much steak at once lowers the pan’s temperature, causing the meat to steam instead of sear. Cook in batches for a proper crust.
- Skipping the Resting Time: Slicing the steak immediately after cooking lets all the flavorful juices run out. Let it rest for 5 minutes.
- Using Cold Steak: For a more even cook, take the marinated steak out of the fridge 10-15 minutes before cooking.
Conclusion
This Mediterranean Steak Bowl is more than just a meal; it’s a vibrant, balanced, and flavorful experience that comes together in under 30 minutes. By mastering a few simple techniques—like marinating, proper slicing, and searing—you can create a restaurant-quality dish at home. Its versatility for substitutions and meal prep makes it a reliable staple for any week. Enjoy the delicious combination of savory steak, fresh veggies, and creamy hummus for a truly satisfying dinner.
