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Mediterranean Steak Bowls

Juicy grilled steak served over a bed of fluffy quinoa with fresh Mediterranean vegetables and a zesty lemon-herb dressing.
Prep : 10 Total : 25 minutes
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Ingredients
  

Steak

  • 1.5 lb Flank steak or sirloin steak
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 0.5 tsp Garlic powder
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper

Quinoa Base

  • 1 cup Quinoa rinsed
  • 2 cup Water

Vegetables & Toppings

  • 1 cup Cucumber diced
  • 1 cup Cherry tomatoes halved
  • 0.5 cup Red onion thinly sliced
  • 0.5 cup Kalamata olives pitted and halved
  • 0.25 cup Fresh parsley chopped
  • 0.25 cup Feta cheese crumbled

Lemon-Herb Dressing

  • 0.25 cup Olive oil
  • 3 tbsp Lemon juice
  • 1 tsp Dried dill
  • 0.5 tsp Garlic powder
  • 0.25 tsp Salt
  • 0.125 tsp Black pepper

Instructions
 

Prepare the Steak

  • In a bowl, combine 2 tablespoons of olive oil, oregano, garlic powder, salt, and pepper. Add the flank steak and coat evenly.
  • Preheat your grill to medium-high heat.
  • Grill the steak for 5-7 minutes per side for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing against the grain.

Cook the Quinoa

  • In a saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed.
  • Fluff with a fork and set aside.

Make the Dressing

  • In a small bowl, whisk together 1/4 cup olive oil, lemon juice, dill, garlic powder, salt, and pepper until well combined.

Assemble the Bowls

  • Divide the cooked quinoa among 4 bowls.
  • Top each bowl with sliced steak, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
  • Drizzle with the lemon-herb dressing and sprinkle with fresh parsley and crumbled feta cheese.

Notes

For an extra touch, you can add a dollop of tzatziki sauce to each bowl.