Mediterranean Steak Bowls
These Mediterranean Steak Bowls are a weeknight win—tender marinated steak, herby grains & vibrant toppings in every bite!
Ingredients
For the Steak:
- 1 lb flank steak
- 3 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt & freshly ground black pepper
For the Grain Base:
- 1½ cups cooked farro or quinoa, couscous, bulgur
- ¼ cup chopped fresh parsley
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
Toppings:
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion thinly sliced
- ½ cup kalamata olives pitted
- ½ cup crumbled feta cheese
- ¼ cup tzatziki sauce
- 2 tbsp toasted pine nuts
- Fresh mint leaves optional
Instructions
Marinate the Steak
- Mix marinade ingredients in a bowl.
- Coat steak fully, cover, and refrigerate for 30 minutes (or up to 8 hours).
Prepare the Grain Base
- Toss cooked grains with parsley, oil, lemon juice, and salt.
- Set aside at room temp or refrigerate.
Cook the Steak
- Let steak come to room temp for 30 mins.
- Sear in a hot skillet 4–5 min per side.
- Rest steak 5 minutes under foil, then slice against the grain.
Assemble the Bowls
- Divide grains among 4 bowls.
- Top with sliced steak, tomatoes, cucumber, onion, olives, and feta.
- Add tzatziki, pine nuts, and mint.
Notes
- Protein Swaps: Use salmon, chicken, or portobello mushrooms.
- Make-Ahead Tip: Prep grain and toppings up to 2 days ahead.
- Vegan Option: Use vegan feta and tzatziki; sub steak with grilled eggplant or mushrooms.
- Budget Tip: Replace pine nuts with toasted almonds or sunflower seeds.
Nutrition
Serving: 1gCalories: 525kcalCarbohydrates: 38gProtein: 32gFat: 28gFiber: 6gSugar: 4g
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