Introduction
Welcome to the world of vibrant flavors and nourishing ingredients! This delicious Mediterranean steak bowl is not just a feast for the eyes; it’s also a delightful blend of protein, grains, and fresh vegetables that will tantalize your taste buds. With juicy flank steak perfectly grilled and paired with fluffy quinoa, this bowl is packed with a burst of flavor in every bite. It’s an ideal dish for a weeknight dinner or a gathering with friends. Let’s dive into how to make this Mediterranean masterpiece!
Ingredients
- 1 lb flank steak
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups water or broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup red onion, thinly sliced
- 1 cup kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 1 teaspoon dried oregano
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Directions and Instructions
- Start by seasoning the flank steak with olive oil, salt, and pepper. Give it a nice rub to ensure every inch is flavorful.
- Preheat your grill or a stovetop skillet over medium-high heat until it’s hot and ready for cooking.
- Cook the flank steak for about 5-7 minutes per side for a perfect medium-rare, or adjust the timing to reach your desired doneness. The aroma will be irresistible!
- Once done, remove the steak from heat and let it rest for 5 minutes. This allows the juices to redistribute, making the meat more succulent. Then, slice it thinly against the grain.
- While the steak is resting, rinse the quinoa under cold water to remove its natural bitterness.
- In a medium saucepan, combine 2 cups of water or broth and bring it to a boil.
- Add the rinsed quinoa, reduce the heat to low, and cover the pot. Let it cook for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.
- In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, crumbled feta cheese, and chopped parsley.
- Drizzle the mixture with fresh lemon juice and sprinkle with dried oregano. Toss everything together gently to combine.
- To serve, divide the colorful quinoa mixture into bowls and top each with slices of grilled flank steak. Enjoy the vibrant and hearty flavors!
Notes or Tips
For an extra layer of flavor, marinate the flank steak for a couple of hours or overnight with olive oil, garlic, and herbs before grilling. This will amplify the taste of your steak even more! You can also customize this bowl with other seasonal vegetables or swap out the feta for goat cheese if that’s your preference.
Cooking Techniques
This recipe utilizes basic grilling and stovetop techniques. For those new to cooking steak, grilling helps achieve a beautiful char while keeping the inside juicy and tender. Cooking the quinoa is a simple one-pot method that results in a fluffy, nutty grain that complements the savory components of this dish.
FAQ
Can I use a different cut of meat?
Absolutely! Skirt steak or sirloin can also be excellent choices for this recipe.
How can I make this bowl vegetarian?
You can easily substitute the steak with grilled vegetables or marinated chickpeas for a hearty vegetarian option.
What can I serve with these bowls?
A side of tzatziki sauce or a simple green salad would complement this dish beautifully.
Conclusion
This Mediterranean steak bowl is a brilliant way to pack flavor and nutrition into one dish. Whether you’re looking to impress guests or satisfy a craving for something healthy and hearty, this recipe has you covered. Enjoy the medley of textures and tastes, and don’t forget to savor every bite!