Hearty Mediterranean Steak Bowl: Quick Weeknight Dinner (Print Version)

Whip up a flavorful Mediterranean Steak Bowl recipe with tender steak, fresh veggies, and a zesty dressing. Perfect for a satisfying, healthy weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: High Protein, Gluten-Free (ensure quinoa is GF)

# Ingredients:

→ For the Steak

01 - 1 lb flank steak
02 - 1 tbsp extra virgin olive oil
03 - 1 tsp dried oregano
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ For the Bowl

07 - 2 cups cooked quinoa
08 - 1 pint cherry tomatoes, halved
09 - 1 large cucumber, diced
10 - 1/2 red onion, thinly sliced
11 - 1/2 cup Kalamata olives, pitted and halved
12 - 1/2 cup crumbled feta cheese
13 - 1/4 cup fresh parsley, chopped

→ For the Lemon-Herb Dressing

14 - 1/4 cup extra virgin olive oil
15 - 2 tbsp fresh lemon juice
16 - 1 tsp dried oregano
17 - 1/2 tsp dried mint
18 - 1 clove garlic, minced
19 - 1/4 tsp salt
20 - 1/8 tsp black pepper

# Instructions:

01 - First things first, get that flank steak out of the fridge about 30 minutes before you plan to cook. This is where I almost always forget, and then I'm rushing! Pat it super dry with paper towels – seriously, this is key for a good sear. Then, rub it down with olive oil, dried oregano, garlic powder, a good pinch of salt, and freshly cracked black pepper. Don't be shy; really get those spices in there. It should smell wonderfully herby even before it cooks!
02 - While the steak is chilling, let's make that dressing that brings everything together in this Mediterranean Steak Bowl. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice (squeeze it yourself, hon!), a bit more dried oregano, dried mint, and that finely minced garlic clove. Season it with salt and pepper to taste. Give it a good whisk until it's emulsified. I always taste it here and usually add another splash of lemon or a tiny bit more salt. You want it bright and punchy!
03 - Now for the fun part! Heat a large, heavy-bottomed skillet (cast iron is my fave here) over medium-high heat until it's shimmering. Add the seasoned flank steak. You should hear a glorious sizzle! Sear for 3-5 minutes per side for medium-rare, or longer if you prefer it more done. Don't poke it too much; let that beautiful crust form. I once flipped it too early and missed out on that gorgeous browning, oops!
04 - Once your steak is cooked to your liking, immediately transfer it to a cutting board. This step is non-negotiable, seriously. Let it rest for at least 5-10 minutes. This allows the juices to redistribute, keeping the steak tender and juicy. If you cut it too soon, all those delicious juices will just run out. After resting, slice the steak thinly <em>against the grain</em>. You'll see the muscle fibers; cut perpendicular to them. This is how you get super tender slices for your Mediterranean Steak Bowl!
05 - Time to bring it all together! Divide the cooked quinoa among your serving bowls. Arrange the sliced steak over the quinoa. Then, artfully (or haphazardly, like me!) scatter the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and Kalamata olives around the bowl. This is where the colors really start to pop! You want a little bit of everything in each bite, so pile it on.
06 - Now for the grand finale! Crumble a generous amount of feta cheese over each bowl. Seriously, don't skimp on the feta; it's essential for that tangy, salty kick. Finish with a shower of fresh chopped parsley. Drizzle that zesty lemon-herb dressing all over everything. Give it a good douse! The smells right now are incredible – fresh, savory, and so inviting. Serve immediately and enjoy your homemade Mediterranean Steak Bowl!

# Notes:

01 - Always let your steak rest after cooking; it's the secret to juicy meat, I learned that the hard way!
02 - Storage advice that actually works from my kitchen trials: keep dressing separate from veggies to avoid sogginess.
03 - Substitution I've tried that worked surprisingly well: grilled halloumi for a vegetarian twist.
04 - Serving suggestion that makes this dish extra special: a side of warm pita bread for dipping.

# Tools You'll Need:

01 - Large skillet (cast iron preferred)
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 40g

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