A delicious Mediterranean Steak Bowl featuring grilled flank steak served over a bed of quinoa and fresh vegetables, topped with feta cheese and olives.
Author:Nicole Grace
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mediterranean
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup baby spinach
1/2 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Instructions
Preheat your grill or grill pan over medium-high heat.
In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Rub this mixture all over the flank steak.
Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.
While the steak is resting, prepare the quinoa according to package instructions if not already cooked.
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, baby spinach, red onion, feta cheese, Kalamata olives, and parsley.
Slice the rested steak against the grain into thin strips.
To serve, divide the quinoa salad among bowls and top with sliced steak. Drizzle with lemon juice before enjoying.
Notes
For a vegetarian option, substitute the steak with grilled portobello mushrooms or marinated tofu.
Add a dollop of tzatziki sauce on top for extra flavor and creaminess.