Description
A comforting and vibrant Mediterranean Steak Bowl featuring tender flank steak, fluffy quinoa, and fresh veggies, perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 lb flank steak
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, sliced
- 1 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Start by seasoning the flank steak generously with salt, pepper, and dried oregano. Allow it to sit for a few minutes to absorb the flavors.
- Heat olive oil in a skillet over medium-high heat until sizzling.
- Sear the steak for 4-5 minutes on each side for a beautiful medium-rare. Remove it from the skillet and let it rest.
- In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives.
- Whisk together the olive oil and red wine vinegar in a small bowl, then pour it over the quinoa mixture. Toss gently to combine.
- Slice the rested steak thinly against the grain and serve it on top of your vibrant quinoa salad.
- Finish with a generous sprinkle of crumbled feta cheese and enjoy!
Notes
Make ahead by prepping quinoa and chopping veggies a day before. Slicing against the grain ensures tenderness. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg