Description
A colorful, vibrant Mediterranean Steak Bowl that combines tender steak, fresh veggies, and zesty lemon dressing, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 1 lb steak (sirloin or flank)
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- Feta cheese, crumbled (optional)
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by seasoning the steak with a generous pinch of salt and pepper. Heat a skillet over medium-high heat and add the olive oil.
- Add the steak to the skillet and cook it for about 4-5 minutes on each side or until it reaches your desired doneness. Remove it from the skillet and let it rest.
- Combine in a large bowl the cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives.
- Whisk together the lemon juice, remaining olive oil, and a sprinkle of salt and pepper to create a dressing. Drizzle it over the quinoa mixture and toss gently to combine.
- Slice the rested steak against the grain into tender strips.
- Assemble your bowl: add quinoa mixture to a plate, layer on the sliced steak, and sprinkle with feta cheese and fresh parsley. Serve immediately.
Notes
Make-ahead by pre-cooking quinoa and preparing veggies for a quick dinner. Store leftovers separately for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg