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Mediterranean Steak Bowls

Mediterranean Steak Bowls

Mediterranean Steak Bowls are a flavorful and satisfying meal solution, perfect for busy weeknights or impressive weekend lunches, offering a vibrant taste of the Mediterranean with minimal fuss. This recipe provides a balanced and delicious way to enjoy protein, grains, and fresh vegetables all in one customizable bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Steak Marinade
  • 1.5 pounds flank steak
  • 2 tablespoons olive oil plus more for drizzling
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and freshly ground black pepper to taste
Bowl Components
  • 4 cups cooked quinoa or rice (or a mix of both)
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
Lemon-Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water or more for desired consistency
  • 1 clove garlic minced
  • salt and pepper to taste

Equipment

  • Grill pan or cast-iron skillet
  • Cutting Board
  • Medium Bowl
  • Small Bowl

Method
 

  1. In a medium bowl, combine the flank steak with 2 tablespoons of olive oil, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper. Toss to ensure the steak is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to a few hours in the refrigerator.
    1.5 pounds flank steak, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
  2. Heat a grill pan or cast-iron skillet over medium-high heat. Once hot, sear the marinated flank steak for 4-6 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Remove the steak from the pan and let it rest on a cutting board for 10 minutes.
  3. While the steak rests, prepare the Lemon-Tahini Dressing. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and 1 tablespoon of water. Continue whisking, gradually adding more water (1 teaspoon at a time) until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
    1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 clove garlic, 1 tablespoon water, salt and pepper
  4. Thinly slice the rested flank steak against the grain. Divide the cooked quinoa or rice among 4 bowls.
    4 cups cooked quinoa or rice
  5. Artfully arrange the sliced steak, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese over the quinoa in each bowl.
    1 cup cherry tomatoes, 1 cup cucumber, 1/2 red onion, 1/2 cup Kalamata olives, 1/2 cup crumbled feta cheese
  6. Drizzle generously with the Lemon-Tahini Dressing and sprinkle with fresh chopped parsley. Serve immediately.
    1/4 cup chopped fresh parsley

Notes

Store any leftover Mediterranean Steak Bowls in airtight containers in the refrigerator for up to 3 days. It's best to store the components separately if you plan to keep them for longer than a day, as this helps maintain the freshness of the vegetables and prevents the quinoa from becoming soggy. To reheat, gently warm the steak and quinoa in a microwave-safe dish or on the stovetop. Add the fresh vegetables and dressing just before serving to preserve their crispness. You can also freeze individual portions of the steak and quinoa for up to 2 months. Thaw overnight in the refrigerator before reheating as directed above.