Description
Mediterranean Steak Bowls combine tender grilled flank steak with a fresh vegetable medley, protein-rich chickpeas, and quinoa or couscous for a nutritious and flavorful meal. Topped with feta cheese, Kalamata olives, and fresh parsley, these bowls offer a perfect balance of smoky, tangy, and savory notes ideal for a wholesome lunch or dinner.
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon paprika
- Salt and pepper to taste
Grain Base
- 2 cups cooked quinoa or couscous
Vegetable and Chickpea Mix
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup red onion, thinly sliced
- 1 cup chickpeas, drained and rinsed
Toppings and Garnish
- ½ cup feta cheese, crumbled
- ¼ cup Kalamata olives, pitted and sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate Steak: Combine olive oil, lemon juice, paprika, salt, and pepper in a bowl. Place the flank steak in the marinade and let it rest for 15-30 minutes to absorb the flavors.
- Cook Grain Base: Prepare quinoa or couscous according to the package instructions, then set aside and keep warm.
- Grill Steak: Preheat grill to medium-high heat. Grill the marinated flank steak for 6-8 minutes on each side until it reaches medium-rare doneness.
- Rest and Slice Steak: Remove the steak from the grill and allow it to rest for 5 minutes. This helps retain juices. Slice the steak thinly against the grain for tenderness.
- Prepare Vegetable Mix: In a large bowl, combine cherry tomatoes, diced cucumber, bell pepper, red onion, and chickpeas. Season with olive oil, salt, and pepper, then gently mix to combine.
- Assemble Bowls: Distribute the cooked quinoa or couscous into serving bowls. Top each bowl with sliced grilled steak and the fresh vegetable and chickpea mixture.
- Add Toppings and Garnish: Sprinkle crumbled feta cheese and sliced Kalamata olives on top. Garnish with freshly chopped parsley before serving.
Notes
- Marinating the steak longer (up to 30 minutes) enhances flavor and tenderness.
- Adjust grilling time depending on steak thickness and preferred doneness.
- Quinoa provides a gluten-free option; couscous adds a different texture but contains gluten.
- Use fresh parsley for garnish to brighten flavors and add color.
- This recipe is easily adaptable for meal prep and can be served warm or cold.
