Description
A quick and healthy recipe for Mediterranean Steak Bowls filled with grilled steak, vibrant veggies, and creamy toppings.
Ingredients
Scale
- 1 pound flank steak (or preferred cut)
- 2 cups mixed greens (spinach, arugula, etc.)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped (any color)
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives (kalamata or green)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Add the flank steak to the marinade, ensuring it’s well coated. Allow it to marinate for at least 15 minutes.
- Cook the Steak: Preheat a grill or stovetop grill pan over medium-high heat. Add the marinated steak and cook for about 4–6 minutes per side. Let it rest for 5 minutes before slicing thinly against the grain.
- Assemble the Bowls: While the steak is resting, arrange mixed greens in bowls. Top with cherry tomatoes, cucumbers, bell peppers, and sliced red onion.
- Add the Steak: Place generous slices of grilled steak on top of the veggies.
- Finish with Toppings: Sprinkle feta cheese and olives over the bowls, then drizzle with any remaining marinade.
- Garnish: Add a sprinkle of fresh parsley if desired.
Notes
Feel free to customize ingredients to suit your taste. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg