Description
A vibrant and satisfying Mediterranean-inspired steak bowl packed with lean protein, fresh vegetables, and healthy fats. Easy to make and perfect for a healthy lunch or dinner.
Ingredients
Scale
- 1 pound sirloin steak, flank steak, or skirt steak
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley or mint, chopped, for garnish
- Lemon wedges, for serving
- For the Lemon-Herb Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Pinch of garlic powder
- Salt and pepper to taste
Instructions
- 1. Pat the steak dry with paper towels. In a small bowl, combine 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and pepper. Rub this mixture all over the steak. Let it sit at room temperature for at least 15-20 minutes.
- 2. Prepare the Lemon-Herb Vinaigrette: In a small bowl or jar, whisk together 3 tablespoons of olive oil, fresh lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and pepper until well combined.
- 3. Cook the steak: Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the steak. Sear for 3-5 minutes per side for medium-rare, or longer depending on desired doneness and thickness.
- 4. Let the steak rest: Transfer the cooked steak to a cutting board and let it rest for at least 5-10 minutes.
- 5. Slice the steak: Thinly slice the rested steak against the grain.
- 6. Assemble the bowls: Divide the cooked quinoa or brown rice among serving bowls. Top with the sliced steak, cherry tomatoes, cucumber, Kalamata olives, and red onion. Sprinkle with crumbled feta cheese, if using. Drizzle generously with the Lemon-Herb Vinaigrette and garnish with fresh parsley or mint. Serve with lemon wedges.
Notes
Store leftover components separately in airtight containers. Consume within 2-3 days. Gently reheat steak and grains; add fresh vegetables towards the end or serve cold. Re-whisk vinaigrette before serving. Avoid over-reheating steak.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (varies based on steak cut and additions)
- Sugar: Approx. 5-10g
- Sodium: Approx. 300-500mg (varies with salt and feta)
- Fat: Approx. 25-35g
- Carbohydrates: Approx. 20-30g
- Fiber: Approx. 5-8g
- Protein: Approx. 30-40g