Mediterranean Steak Bowl
A vibrant bowl combining marinated steak, fresh vegetables, grains, and a tangy Mediterranean dressing — a hearty and balanced meal.
Equipment
- Grill or skillet
- Knife & cutting board
- Mixing Bowls
Ingredients
Steak & Marinade
- 500 g flank steak or sirloin, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice (fresh)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Base & Grains
- 2 cups cooked quinoa or brown rice
Veggies & Toppings
- 1 cucumber, diced
- 1 tomato, diced
- ½ red onion, thinly sliced
- 1 cup mixed greens or spinach
- ½ cup feta cheese, crumbled
- fresh herbs (parsley, mint), optional
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- salt & pepper, to taste
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt and pepper to make the steak marinade. Toss steak slices in the marinade and let rest 10–15 minutes.
- Meanwhile, prepare the dressing by whisking olive oil, red wine vinegar, lemon juice, mustard, salt and pepper in a small bowl.
- Heat a grill pan or skillet over medium-high heat. Cook the steak slices 2–3 minutes per side (depending on thickness) until cooked to your liking. Let rest a few minutes, then slice thinly if not already sliced.
- Assemble the bowls: divide the cooked quinoa or rice among 4 bowls. Layer mixed greens, cucumber, tomato, red onion, steak slices, and feta cheese.
- Drizzle the dressing over each bowl. Garnish with fresh herbs if using. Serve immediately.
Notes
You can swap steak for grilled chicken or lamb. Use any grain or skip it for a lower-carb version. The dressing is simple and can be multiplied. This bowl is flexible — add olives, roasted peppers, or other Mediterranean toppings as desired.