Description
These Mediterranean Steak Bowls offer a vibrant and healthy feast featuring tender, marinated flank steak seared to perfection and served over a bed of fluffy quinoa with fresh vegetables, tangy feta, creamy hummus, and tzatziki sauce. Perfect for a quick yet satisfying meal, this recipe balances protein and veggies with Mediterranean flavors in just 30 minutes.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak, thinly sliced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Main Ingredients
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup hummus
- 1/4 cup tzatziki sauce
- 1 tbsp fresh lemon juice
- Fresh parsley for garnish
Instructions
- Prepare the marinade: In a bowl, combine olive oil, dried oregano, garlic powder, smoked paprika, salt, and pepper. Mix well to create a flavorful marinade.
- Marinate the steak: Add the thinly sliced flank steak to the marinade and toss until all pieces are evenly coated. Let it sit for at least 15 minutes to absorb the flavors.
- Cook the steak: Heat a skillet over medium-high heat. Once hot, add the marinated steak slices and sear for 2–3 minutes on each side, or until the steak reaches your preferred level of doneness. Remove steak from heat and allow it to rest.
- Assemble the bowls: Divide the cooked quinoa into serving bowls. Top with cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and the rested steak slices.
- Add toppings and garnish: Spoon crumbled feta cheese, a scoop of hummus, and tzatziki sauce onto each bowl. Drizzle with fresh lemon juice and garnish with chopped fresh parsley. Serve immediately for best freshness and flavor.
Notes
- For a low-carb version, substitute quinoa with cauliflower rice.
- You can grill the steak instead of pan-searing for an extra smoky flavor.
- Make it dairy-free by omitting feta and tzatziki or replacing with plant-based alternatives.
