Introduction
Welcome to a culinary journey that whisks your taste buds straight to the Mediterranean! This vibrant Mediterranean Steak Bowl is not only visually appealing but also a feast of flavors. Picture tender, marinated flank steak grilled to a juicy perfection, nestled atop a bed of fluffy quinoa and paired with a fresh, colorful array of vegetables. Drizzled with a bright lemon juice and served alongside creamy tzatziki, every bite is sure to evoke sunshine-filled days by the sea. Whether you’re looking for a quick weeknight dinner or a dish to impress your friends at a gathering, this recipe is a knockout!
Ingredients
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Tzatziki sauce for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- In a small bowl, combine olive oil, garlic powder, paprika, ground cumin, salt, and pepper. Whisk until well blended to create a flavorful marinade.
- Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Ensure the steak is well coated, then let it marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).
- Preheat your grill or grill pan over medium-high heat, allowing it to get nice and hot for optimal searing.
- Grill the flank steak for about 5-7 minutes on each side, or until it reaches your preferred level of doneness. For medium-rare, aim for an internal temperature of around 135°F.
- Once grilled, remove the steak from the heat and allow it to rest for 5 minutes. This step is crucial for juicy, tender slices.
- While the steak rests, prepare the quinoa bowl. In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, sliced kalamata olives, and chopped parsley. Toss gently to mix all the ingredients.
- After resting, slice the flank steak thinly against the grain. This ensures each bite is tender and easy to enjoy.
- Assemble the bowl by placing a generous amount of quinoa and vegetable mixture on each plate. Top with the sliced steak, drizzle with fresh lemon juice, and serve with a side of tzatziki sauce for dipping.
Notes or Tips
- For extra flavor, consider marinating the steak overnight.
- Feel free to customize your bowl with additional toppings like avocado, bell peppers, or even roasted vegetables.
- To make this meal prep-friendly, store each component separately in airtight containers.
Cooking Techniques
Grilling flank steak not only imparts a beautiful char but also locks in moisture, making it succulent and flavorful. By marinating the meat beforehand, you’re adding depth of flavor that pairs beautifully with the freshness of the vegetables and the creaminess of the tzatziki.
FAQ
Can I use a different cut of beef?
Yes! If flank steak isn’t available, skirt steak or sirloin can also work well. Just adjust the cooking times as needed for different cuts.
Can I make this dish vegetarian?
Absolutely! Substitute the steak with grilled tofu or chickpeas for a delicious vegetarian option.
Conclusion
This Mediterranean Steak Bowl combines hearty ingredients and a swirl of flavors that will leave everyone satisfied. Quick to prepare and bursting with freshness, it’s perfect for any occasion, whether it’s a casual family dinner or a lively gathering with friends. Enjoy the taste of the Mediterranean right in your kitchen!