Savor Every Bite: Healthy Mediterranean Steak Bowl Recipe

This Healthy Mediterranean Steak Bowl is a delightful dish full of savory flavors and nutritious ingredients, perfect for any meal.

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Course: Main Dishes

Cuisine: Mediterranean

Keyword: Healthy Dinner, Healthy Mediterranean Steak Bowl, meal prep, Mediterranean flavors, quinoa bowl, steak recipe

Prep Time: 30

Cook Time: 22

Resting Time: 10

Total Time: 1 2

Servings: bowls

Calories: 480kcal

Equipment

Grill
medium bowl
Saucepan
large bowl
Fork

Ingredients

For the Steak

1 pound flank steak a flavorful cut that's perfect for marinating
2 tablespoons olive oil adds richness and helps the spices adhere
2 teaspoons garlic powder enhances the savory depth of the steak
1 teaspoon onion powder offers a subtle sweetness to balance flavors
1 teaspoon smoked paprika brings a smoky, earthy undertone to the mix
to taste salt and pepper essential seasonings to elevate every bite

For the Quinoa Base

1 cup quinoa a gluten-free grain packed with protein and fiber
2 cups chicken broth or water using broth adds extra flavor to the quinoa

For the Salad

1 cup cherry tomatoes bursting with sweetness; they add color and juiciness
1 medium cucumber provides a cool crunch that refreshes the bowl
1 cup cooked chickpeas a hearty source of plant-based protein
½ cup red onion thinly sliced for a zesty bite
½ cup feta cheese creamy and salty, it complements the fresh veggies
¼ cup kalamata olives adds a briny richness to the dish
2 tablespoons fresh parsley brightens up the flavors with its herby notes
1 tablespoon lemon juice a zesty finish that ties all the flavors together

Instructions

Step-by-Step Instructions

In a medium bowl, whisk together 2 tablespoons of olive oil, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and a generous pinch of salt and pepper. Rub this flavorful marinade all over the flank steak, ensuring an even coating. Let the steak marinate at room temperature for at least 30 minutes, or for deeper flavor, refrigerate it for up to 2 hours.
While the steak marinates, prepare the quinoa. In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of chicken broth or water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes, or until the liquid is fully absorbed. Remove from heat and let it sit for 5 minutes before fluffing it with a fork.
Preheat your grill to medium-high heat. Carefully place the marinated flank steak on the grill and cook for about 5–7 minutes per side for medium-rare. Once done, remove the steak and tent with foil for 5–10 minutes to rest before slicing thinly against the grain.
While the steak rests, assemble the salad in a large bowl. Combine 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 cup of cooked chickpeas, ½ cup of thinly sliced red onion, ½ cup of crumbled feta cheese, and ¼ cup of halved Kalamata olives. Finish with 2 tablespoons of chopped parsley and the juice of 1 lemon, tossing everything gently until well combined.
To assemble, start with a generous base of cooked quinoa. Layer on the salad and then top with sliced steak for a delightful finish.
For an extra touch, drizzle with additional olive oil or a splash of lemon juice. Serve immediately and enjoy the delightful mix of flavors.

Notes

Marinate the steak wisely to enhance flavors. Use the freshest vegetables for the best taste, and customize according to preference.

Nutrition