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Mediterranean Steak Bowls

Flavorful grilled flank steak served over quinoa or couscous with fresh vegetables, tangy feta cheese, and Mediterranean toppings. Perfect for healthy weeknight dinners and meal prep.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak
  • 2 cups quinoa or couscous cooked
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1 bell pepper diced
  • 1 cup red onion thinly sliced
  • 1 cup chickpeas drained and rinsed
  • 1/2 cup feta cheese crumbled
  • 1/4 cup Kalamata olives pitted and sliced
  • 2 tbsp fresh parsley chopped, for garnish
  • 3 tbsp olive oil divided
  • salt and pepper to taste
  • 1 tsp paprika
  • 1 lemon juiced

Equipment

  • Grill or stovetop grill pan
  • mixing bowls
  • sharp knife
  • cutting board

Method
 

  1. In a bowl, whisk together 2 tablespoons olive oil, lemon juice, paprika, salt, and pepper. Add flank steak to the marinade and let sit for 15-30 minutes at room temperature.
  2. Prepare quinoa or couscous according to package instructions. Fluff with a fork and set aside.
  3. Preheat grill or stovetop grill pan over medium-high heat until properly hot.
  4. Remove steak from marinade and grill for about 6-8 minutes on each side for medium-rare, or until desired doneness is reached.
  5. Remove steak from grill and let rest for 5 minutes before slicing against the grain into thin strips.
  6. While steak rests, combine cherry tomatoes, cucumber, bell pepper, red onion, and chickpeas in a bowl. Drizzle with remaining olive oil and season with salt and pepper.
  7. Divide cooked quinoa or couscous among 4 serving bowls.
  8. Top each bowl with sliced steak, fresh vegetable mixture, crumbled feta cheese, and sliced Kalamata olives.
  9. Sprinkle fresh parsley on top for garnish and serve immediately with your favorite dressing or additional lemon juice.

Notes

Variations: Swap protein with grilled chicken, shrimp, or halloumi cheese. Add avocado or pomegranate seeds for extra flavor and nutrition. Storage: Store components separately in airtight containers for 3-4 days in the refrigerator. Freeze cooked steak for up to 3 months.
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