Mediterranean Steak Bowls
Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/3 cup Kalamata olives, sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup hummus (optional, for serving)
- 3 tbsp olive oil (for dressing)
- Juice of 1 lemon (for dressing)
- 1 tsp Dijon mustard (for dressing)
- 1 tsp honey (for dressing)
- 1/2 tsp dried oregano (for dressing)
- Salt and black pepper, to taste (for dressing)
Instructions
- In a bowl, mix olive oil, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add the steak slices and coat them well. Let marinate for at least 10 minutes.
- Heat a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side, or until cooked to your desired doneness. Remove from heat and squeeze fresh lemon juice over the steak. Let it rest for 5 minutes, then slice thinly.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and black pepper. Adjust seasoning as needed. Set aside.
- Divide the quinoa or brown rice between serving bowls. Arrange the tomatoes, cucumber, red onion, olives, and feta cheese around the bowl.
- Top with sliced steak and a sprinkle of fresh parsley. Drizzle with the dressing and add a dollop of hummus if desired. Serve immediately and enjoy!