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A vibrant Mediterranean Steak Bowl with sliced flank steak, quinoa, tomatoes, cucumbers, and feta cheese.

Mediterranean Steak Bowl

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 8 ounces flank steak
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber , diced
  • 1/4 red onion , thinly sliced
  • 1/4 cup kalamata olives, pitted
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Season the flank steak on both sides with salt, pepper, and half of the dried oregano.
  2. Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat.
  3. Sear the steak for 4 to 5 minutes per side until an internal temperature of 135 degrees Fahrenheit is reached for medium-rare.
  4. Transfer the steak to a cutting board and let rest for 10 minutes before slicing thinly against the grain.
  5. In a small container, whisk the remaining olive oil, lemon juice, and remaining oregano to emulsify the dressing.
  6. Distribute the cooked quinoa evenly between two bowls.
  7. Arrange the sliced steak, tomatoes, cucumbers, red onions, and olives atop the quinoa base.
  8. Sprinkle with crumbled feta cheese and drizzle with the prepared lemon-herb dressing.
  9. Garnish with fresh parsley and serve.