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- 1 pound flank steak - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1 cup chickpeas, drained and rinsed - 1/4 cup feta cheese, crumbled - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) When you gather your ingredients, make sure they are fresh. Fresh produce makes a big difference in flavor. Start with the flank steak. This cut is flavorful and tender when cooked right. Use olive oil to help the spices stick and add richness. For spices, I like smoked paprika, garlic powder, and ground cumin. These give a warm, savory taste. Don’t forget salt and pepper to enhance the flavors. Next, look for fresh vegetables. A crisp cucumber, sweet cherry tomatoes, and a sharp red onion add color and crunch. They balance the rich steak well. Chickpeas bring protein and a creamy texture. Feta cheese adds a salty kick. These toppings make each bite exciting. Quinoa is your base. It’s high in protein and fills you up nicely. Cook it in vegetable broth or water for added flavor. Finally, fresh parsley brightens the dish. Lemon wedges add a zesty touch. As you prepare your ingredients, let your creativity flow. Enjoy the process! {{ingredient_image_1}} To start, gather your marinade ingredients. In a bowl, mix together: - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste Rub this mixture all over the flank steak. Make sure to cover the steak well. Let it marinate for at least 30 minutes at room temperature. For deeper flavor, marinate it for up to 2 hours in the fridge. Next, rinse 1 cup of quinoa under cold water. This step removes any bitter taste. In a saucepan, combine the rinsed quinoa and 2 cups of vegetable broth (or water). Bring it to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes. You want the quinoa to be fluffy and all the liquid absorbed. Remove it from heat and let it sit covered for 5 minutes. Fluff it with a fork to achieve the right texture. Now, preheat your grill or a stovetop skillet over medium-high heat. Cook the marinated flank steak for about 4-5 minutes on each side for medium-rare. If you prefer it more done, cook it a bit longer. Once cooked, let the steak rest for 5 minutes before slicing it against the grain. This resting time helps keep the steak juicy. In a large mixing bowl, combine: - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1 cup chickpeas, drained and rinsed Toss these fresh ingredients gently to mix them. Feel free to add a pinch of salt or a squeeze of lemon to enhance the flavors. The combination adds crunch and brightness. To assemble the bowls, divide the cooked quinoa among serving bowls. Top each bowl with sliced steak and the fresh vegetable mix. Sprinkle crumbled feta cheese on top for added richness. Garnish with fresh parsley. Serve with a wedge of lemon on the side for an extra zesty flavor. Enjoy the beautiful layers and colors of your Mediterranean steak bowls! When making Mediterranean steak bowls, flank steak is my top choice. It is tender and full of flavor. You can also use sirloin or ribeye for a different taste. If you prefer a leaner option, go for chicken or turkey. For a plant-based meal, grilled tofu works well too. Herbs and spices can boost the taste of your steak bowls. I love adding fresh parsley, oregano, and basil. They bring a fresh burst to every bite. Smoked paprika and cumin also add depth. For a zesty finish, serve with lemon wedges. Squeeze some juice right before eating for a bright flavor. You can grill or pan-sear your steak. Grilling gives it a smoky taste. Pan-searing is great for a nice crust. Cook your steak for about 4-5 minutes on each side for medium-rare. Use a meat thermometer for best results. Aim for 130°F for medium-rare. Always let the steak rest for 5 minutes before slicing. This keeps it juicy and tender. Pro Tips Marinate for Flavor: Allow the flank steak to marinate for at least 30 minutes, but for the best flavor, try to marinate it for up to 2 hours. This enhances the spices and tenderizes the meat. Perfectly Cooked Quinoa: To achieve fluffy quinoa, ensure you rinse it thoroughly before cooking. This removes any bitterness and helps the grains separate nicely after cooking. Rest Your Steak: After cooking, let the steak rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more flavorful steak. Add Freshness: For an extra layer of flavor, consider adding a splash of red wine vinegar or a drizzle of olive oil over the assembled bowls just before serving. {{image_2}} You can easily make this dish vegetarian. Just swap the flank steak for grilled vegetables or tofu. Grilled zucchini, bell peppers, and eggplant add great flavor. Tofu works well too. Marinate it the same way as the steak. This gives you that tasty Mediterranean seasoning. Want to make your bowl even better? Add extras like olives, avocado, or hummus. Olives bring a salty kick, while avocado adds creaminess. Hummus can serve as a great base or a dip. Each topping makes your bowl more fun and adds new flavors. You can adjust the flavors to your taste. Try different Mediterranean dressings or salsas. A lemon-tahini dressing gives a creamy zing. A fresh salsa with tomatoes and herbs can brighten the dish. Experiment and find what you love most! To keep your Mediterranean steak bowls fresh, store each component separately. Use airtight containers. This method helps maintain flavor and texture. Place the quinoa, vegetables, and steak in their own containers. The steak stays moist, while the veggies remain crisp. Refrigerate them within two hours of cooking. Use leftovers within three days for best taste. When reheating the quinoa, add a splash of water. This will keep it fluffy. Warm it in the microwave or stovetop until hot. For the vegetables, heat them in a pan over medium heat. Stir until warm. To reheat the steak, slice it first. This helps it warm evenly. Use low heat to avoid drying it out. To save time, prepare the quinoa and vegetables in advance. Cook a big batch of quinoa on the weekend. Store it in the fridge for up to five days. Chop your veggies ahead of time too. Mix them in a bowl, and keep them in the fridge. When you are ready to eat, just grill the steak and assemble your bowl. This makes meals quick and easy during the week. You can use skirt steak or sirloin steak instead. Both options work well. For a lighter choice, try grilled chicken or portobello mushrooms. They add great flavor and fit the bowl nicely. To cook quinoa perfectly, rinse it well before cooking. Use a ratio of 1 cup quinoa to 2 cups vegetable broth or water. Bring it to a boil, then reduce the heat. Cover and simmer for about 15 minutes. Let it sit covered for 5 minutes after cooking. Fluff it with a fork before serving. Yes, you can make the components ahead of time. Cook the quinoa and store it in the fridge. Marinate and grill the steak, then slice it shortly before serving. Prepare the vegetable mix in advance too. Just keep everything separate until you are ready to serve. Consider serving a side of roasted vegetables or a fresh Greek salad. You can also add pita bread or hummus for extra flavor. These sides complement the steak bowls and enhance the meal experience. This article covered how to make delicious Mediterranean steak bowls from scratch. You learned about key ingredients, step-by-step cooking methods, and helpful tips. Don’t forget the options to mix things up with flavor or make it vegetarian. With this guide, you can enjoy tasty meals while saving time on prep. Remember, great meals come from fresh ingredients and simple techniques. Now, get cooking and have fun creating your perfect bowl!

Mediterranean Steak Bowls

A delicious and healthy bowl featuring marinated flank steak, quinoa, and fresh Mediterranean vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound flank steak
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 2 red onion, finely chopped
  • 1 cup chickpeas, drained and rinsed
  • 1 4 feta cheese, crumbled
  • for garnish fresh parsley, chopped
  • for serving lemon wedges

Instructions
 

  • Start by marinating the flank steak. In a bowl, combine olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Rub this mixture all over the steak. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge.
  • While the steak is marinating, prepare the quinoa. In a saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  • Preheat a grill or stovetop skillet over medium-high heat. Cook the marinated flank steak for about 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness. Once cooked, let the steak rest for 5 minutes before slicing it against the grain.
  • In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, and chickpeas. Toss gently to combine.
  • To assemble the bowls, divide the cooked quinoa among serving bowls. Top each bowl with sliced steak, the fresh vegetable mix, and a sprinkle of feta cheese.
  • Garnish with fresh parsley and serve with a wedge of lemon on the side for an extra zesty flavor.

Notes

Let the steak rest before slicing for better texture.
Keyword bowl, healthy, Mediterranean, quinoa, steak