Description
Mediterranean vacation on a plate! These steak bowls bring bold flavors and fresh ingredients together in a colorful combo that’ll make your taste buds dance. No passport required.
Ingredients
Scale
- 1½ lbs (680g) flank or sirloin steak
- 2 tbsp (30ml) extra virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp (15ml) fresh lemon juice
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 3 cups (570g) cooked quinoa or brown rice
- 1 English cucumber, diced (about 2 cups)
- 2 cups (300g) cherry tomatoes, halved
- 1 cup (150g) kalamata olives, pitted and halved
- 1 red onion, thinly sliced
- 6 oz (170g) feta cheese, crumbled
- ¼ cup (10g) fresh mint leaves, chopped
- ¼ cup (10g) fresh parsley, chopped
- ⅓ cup (80ml) extra virgin olive oil (for dressing)
- 3 tbsp (45ml) fresh lemon juice (for dressing)
- 1 tbsp (15g) honey
- 2 tsp (10g) Dijon mustard
- 1 clove garlic, minced (for dressing)
- ½ tsp dried oregano (for dressing)
- Salt and freshly ground black pepper, to taste (for dressing)
Instructions
- Combine olive oil, minced garlic, lemon juice, oregano, cumin, smoked paprika, salt, and pepper in a bowl. Place steak in a shallow dish and pour marinade over it, coating both sides. Let marinate for 30 minutes at room temperature.
- In a separate bowl, whisk together all dressing ingredients until smooth and emulsified. Taste and adjust seasonings as needed.
- Heat a cast-iron skillet or grill pan over medium-high heat until very hot. Remove steak from marinade, pat off excess, and cook for 4-5 minutes per side for medium-rare.
- Transfer steak to a cutting board and let rest for 5-10 minutes. Slice thinly against the grain at a slight angle.
- Divide cooked quinoa or rice among 4 bowls. Arrange sliced steak, cucumber, tomatoes, olives, red onion, and feta cheese in sections over the grain.
- Drizzle each bowl with prepared dressing and sprinkle with fresh herbs. Serve immediately with extra dressing on the side.