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Delicious Mediterranean Steak Bowl featuring grilled steak, fresh vegetables, and flavorful Mediterranean ingredients.

Easy Mediterranean Steak Bowl

This Mediterranean Steak Bowl features tender seared steak served over fluffy quinoa with sun-ripened tomatoes, briny olives, creamy feta, and a zesty lemon-herb dressing. It's a healthy and satisfying flavor explosion that's quick and easy to prepare.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin steak, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • 1 cup quinoa, cooked according to package directions
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • cutting board
  • knife
  • Medium bowl
  • Large skillet or grill pan
  • small bowl
  • whisk
  • Meat thermometer
  • Measuring cups
  • Measuring spoons

Method
 

  1. Cook quinoa according to package directions. Fluff with a fork and set aside.
  2. Chop cherry tomatoes, olives, cucumber, red onion, and parsley.
  3. In a medium bowl, combine steak cubes with 1 tablespoon olive oil, 1 teaspoon oregano, garlic powder, red pepper flakes (if using), salt, and pepper. Toss to coat evenly. Marinate for at least 15 minutes.
  4. Heat a large skillet or grill pan over medium-high heat.
  5. Add steak to the hot skillet in a single layer. Sear for 2-3 minutes per side, or until cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
  6. Remove steak from skillet and let it rest for a few minutes.
  7. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, red wine vinegar, minced garlic, 1 teaspoon oregano, salt, and pepper. Taste and adjust seasonings as needed.
  8. Divide cooked quinoa among bowls.
  9. Top with seared steak, cherry tomatoes, olives, cucumber, red onion, and feta cheese.
  10. Drizzle generously with lemon-herb dressing.
  11. Garnish with fresh parsley.
  12. Serve immediately and enjoy.

Notes

Sirloin steak can be substituted with flank steak or ribeye. Adjust cooking time accordingly. Quinoa can be substituted with brown rice, couscous, or farro. Customize the bowl with bell peppers, artichoke hearts, spinach, or roasted eggplant. For extra zing to the dressing, add a pinch of Dijon mustard or a squeeze of honey. The lemon-herb dressing will last for up to 5 days in an airtight container in the refrigerator. Cooked steak can be frozen for up to 2-3 months.