Mediterranean Steak Bowl
A flavorful and healthy steak bowl packed with Mediterranean ingredients. Quick, easy, and perfect for a weeknight dinner.
Equipment
- Large bowl
- Skillet
- Small Bowl
Ingredients
Steak Ingredients
- 1 lb Sirloin Steak Cut into 1-inch cubes
- 1 tbsp Olive Oil
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt To taste
- 1/4 tsp Black Pepper To taste
Bowl Ingredients
- 1 cup Cooked Quinoa
- 1 cup Cucumber Chopped
- 1 cup Tomatoes Chopped
- 1/2 cup Kalamata Olives Halved
- 1/2 cup Feta Cheese Crumbled
- 1/4 cup Sun-dried Tomatoes Oil-packed, drained, chopped
- 2 tbsp Red Onion Thinly sliced
- 1/4 cup Fresh Parsley Chopped, for garnish
Vinaigrette Ingredients
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp Fresh Parsley Chopped
- 1 tsp Dijon Mustard
- 1/4 tsp Salt To taste
- 1/4 tsp Black Pepper To taste
Instructions
Instructions
- In a large bowl, combine the steak cubes with olive oil, oregano, thyme, garlic powder, salt, and pepper. Mix well to coat.
- Heat a skillet over medium-high heat. Add the steak cubes and cook, stirring occasionally, until cooked to your desired doneness (about 3-5 minutes per side for medium-rare).
- Remove the steak from the skillet and let it rest for 5 minutes before cutting into smaller pieces.
- While the steak rests, whisk together olive oil, lemon juice, parsley, Dijon mustard, salt, and pepper in a small bowl to make the vinaigrette.
- Divide the cooked quinoa among four bowls.
- Top the quinoa with cucumber, tomatoes, olives, feta cheese, sun-dried tomatoes, and red onion.
- Add the sliced steak to each bowl.
- Drizzle the lemon-herb vinaigrette over each bowl and garnish with fresh parsley.
Notes
For a spicier kick, add a pinch of red pepper flakes to the steak marinade. You can also substitute chicken or shrimp for the steak.