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To make a great Mediterranean steak bowl, you need: - 1 lb flank steak - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled These ingredients come together to create a colorful and tasty dish. The right seasonings make all the difference. For this recipe, you will use: - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1/4 teaspoon garlic powder These spices give your steak a rich flavor. The olive oil helps the spices stick and adds a nice finish. To add freshness and crunch, consider these toppings: - Fresh parsley, finely chopped for garnish - 2 tablespoons fresh lemon juice The parsley adds a pop of green. Lemon juice brightens the whole dish. You can also sprinkle some extra feta on top for good measure. Each ingredient plays a role in making your Mediterranean steak bowls both easy and flavorful. {{ingredient_image_2}} Start by making a marinade. In a bowl, mix 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, salt, and black pepper. Whisk it all together until smooth. Now, take 1 pound of flank steak. Rub the marinade all over the steak. Make sure it’s well coated. Cover the steak and let it marinate for at least 30 minutes. For more flavor, let it sit in the fridge for up to 2 hours. When your steak is ready, heat your grill to medium-high. Remove the steak from the marinade, shaking off the extra. Grill the steak for about 4-5 minutes on each side. Adjust the time if you want it more or less cooked. Once it’s done, move the steak to a cutting board. Let it rest for at least 5 minutes. This makes it juicy. After resting, slice the steak against the grain into thin strips. While the steak rests, it’s time for the quinoa salad. In a big bowl, combine 1 cup of cooked quinoa with 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 thinly sliced red onion. Add 1/2 cup of halved kalamata olives too. Drizzle the salad mix with 2 tablespoons of fresh lemon juice. Toss it gently to mix everything well. This salad adds a fresh touch to your bowls. When choosing steak, I love using flank steak. It has a nice flavor and cooks well. Look for a cut with good marbling. This means it has fat running through it, which adds juiciness. If you can't find flank steak, try skirt steak or sirloin. Both will work nicely in this dish. Marinating is key for great taste. I recommend at least 30 minutes of marination. If you have time, let it marinate for up to two hours. This helps the spices soak in and makes each bite more flavorful. Remember, the longer you marinate, the deeper the flavor. Just don’t go over two hours, as the meat can become too soft. Cooking quinoa is simple, but you need to rinse it first. This removes the bitter coating called saponin. Use a ratio of 1 part quinoa to 2 parts water. Bring it to a boil, then reduce to a simmer. Cover and cook for about 15 minutes. When it's done, fluff it with a fork. This makes it light and airy, perfect for your steak bowl. Pro Tips Marination Time: For the best flavor, allow the steak to marinate for at least 2 hours. If time permits, marinate overnight for a deeper taste. Resting the Steak: Always let the steak rest after grilling. This helps the juices redistribute, ensuring every bite is juicy and tender. Quinoa Cooking: For extra flavor, cook quinoa in vegetable or chicken broth instead of water. This enhances the overall taste of the dish. Serving Temperature: Serve the steak warm over the quinoa salad to create a delightful contrast with the cool vegetables and feta. {{image_4}} You can make a tasty vegetarian version of the Mediterranean steak bowls. Instead of flank steak, use grilled portobello mushrooms. They have a meaty texture and absorb flavors well. Marinate the mushrooms with olive oil, garlic powder, cumin, and smoked paprika. Grill them until tender, about 5-7 minutes. This swap keeps the dish hearty and satisfying. If you want to change the grain in your bowls, consider using farro or couscous. Both grains offer unique textures and flavors. Farro has a nutty taste and chewy bite, while couscous cooks quickly and is light. You can even use brown rice for a gluten-free option. Just cook the grain according to the package instructions. To boost the flavor in your Mediterranean steak bowls, add more herbs and spices. Fresh herbs like dill or mint can brighten the dish. Add a sprinkle of za'atar spice mix for a Middle Eastern twist. You can also mix in roasted red peppers or artichoke hearts for extra depth. A drizzle of tahini sauce or tzatziki can elevate the flavors even more. To keep your Mediterranean steak bowls fresh, store leftovers in airtight containers. Place the steak, quinoa salad, and toppings in separate containers. This way, they stay fresh and tasty. You can keep them in the fridge for up to three days. For best results, eat them within this time frame. When ready to enjoy your leftovers, reheat the steak and quinoa salad separately. Use a microwave for quick reheating. Heat the steak for about 30 seconds to 1 minute, checking for warmth. For quinoa, heat for about 1 minute, stirring halfway. Avoid overheating, as it can make the steak tough. You can freeze the steak bowls if you want to save them for later. Wrap the cooked steak tightly in plastic wrap and then in foil. Place the quinoa salad in a freezer-safe container. You can freeze these for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. If you cannot find flank steak, you can use skirt steak or sirloin. Both cuts have great flavor and grill well. You can also try chicken breast or tofu for a lighter option. Just ensure the protein you choose cooks evenly for the best taste. To make your Mediterranean steak bowls more filling, add more grains. Quinoa is a great choice, but you can also use brown rice or farro. You can add beans like chickpeas or black beans for extra protein and fiber. Mixing in more veggies like roasted bell peppers or spinach can also boost nutrition and volume. Yes, you can prepare most parts of the dish in advance. Marinate the steak a few hours or even the night before. Cook the quinoa ahead of time and store it in the fridge. You can also chop the veggies and mix them with lemon juice to keep them fresh. Just grill the steak right before serving for the best flavor. In this post, I shared how to create tasty Mediterranean steak bowls. You learned about key ingredients, from the steak to the perfect toppings. I provided simple steps for marinating, grilling, and making quinoa salad. I also shared tips on selecting steak and cooking quinoa. You saw variations for different diets and smart storage ideas. These bowls are easy to customize, making them fun to prepare. Enjoy making them your own!

Mediterranean Steak Bowls

A delicious and vibrant bowl featuring marinated flank steak served over a fresh quinoa salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb flank steak
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and freshly ground black pepper
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • to taste Fresh parsley, finely chopped for garnish
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon garlic powder

Instructions
 

  • In a mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper until well combined.
  • Rub this flavorful spice mixture all over the flank steak, ensuring it is evenly coated. Cover and allow it to marinate for a minimum of 30 minutes, or up to 2 hours in the refrigerator for a depth of flavor.
  • Preheat your grill or a grill pan over medium-high heat. Remove the marinated steak from the bowl, shaking off any excess marinade. Grill the steak for approximately 4-5 minutes on each side, achieving medium-rare, or adjust the cooking time to your preferred level of doneness.
  • Once cooked, transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring every slice is tender and juicy. After resting, slice the steak against the grain into thin strips.
  • While the steak is resting, prepare the quinoa salad mix. In a large bowl, combine the cooked quinoa with halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved kalamata olives. Drizzle the mixture with fresh lemon juice and toss gently until everything is evenly distributed.
  • To assemble each bowl, start with a generous base of the quinoa salad mixture. Arrange the sliced steak artfully on top and finish with a sprinkle of crumbled feta cheese and a handful of chopped parsley for freshness.

Notes

Serve in deep, rustic bowls and garnish with extra olive oil and lemon wedges.
Keyword healthy, Mediterranean, quinoa, salad, steak