Spring is finally here and it feels like a fresh start for our kitchens.
You want something light yet filling to power through your busy day. This High Protein Mediterranean Steak Bowl is exactly what your body is craving right now.
Why This Recipe Is a Winner
This bowl is a total game-changer for your healthy reset goals. It feels fancy but takes only 30 minutes to make. You get juicy steak and crunchy veggies in every single bite. It is naturally gluten-free and packed with satisfying nutrients. Your family will love the bright, zesty flavors from the lemon and oregano.
Simple Method
Making this bowl is incredibly simple and stress-free. You just sear the steak and chop a few fresh vegetables. Even if you are new to cooking steak, this method is foolproof. The quinoa can be made ahead of time to save minutes. You will feel like a pro chef in your own kitchen.
Simple Ingredients
These ingredients are fresh and colorful, making your plate look like a garden.
- 320g Flank steak, lean
- 1 cup Quinoa, cooked
- 100g Cherry tomatoes, halved
- 100g English cucumber, diced
- 30g Red onion, thinly sliced
- 30g Kalamata olives, pitted and halved
- 40g Feta cheese, crumbled
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice, fresh
- 1 teaspoon Dried oregano
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Black pepper
Step-by-Step
- Pat the flank steak dry with paper towels and season both sides with sea salt, black pepper, and half of the dried oregano.
- Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until it reaches its smoke point.
- Place the steak in the skillet and sear for 4 to 5 minutes per side for medium-rare internal temperature.
- Transfer the steak to a cutting board and allow it to rest for at least 5 to 7 minutes to retain juices.
- In a small mixing bowl, whisk together the remaining olive oil, lemon juice, and remaining oregano to form the vinaigrette.
- Slice the rested steak against the grain into thin strips.
- Assemble the bowls by placing 1/2 cup of cooked quinoa in each dish.
- Arrange the sliced steak, tomatoes, cucumber, red onion, and olives over the quinoa base.
- Garnish with crumbled feta cheese and drizzle the lemon-herb vinaigrette over the ingredients before serving.
Best Ways to Enjoy It
Serve this bowl warm for a satisfying dinner tonight. It looks beautiful when arranged in wide, shallow bowls. Pair it with a side of warm pita bread if you like. This is a wonderful meal for a sunny lunch on the patio. Pack it into glass containers for a healthy work lunch tomorrow.
Keep It Fresh
These bowls are perfect for meal prep lunches. Store the steak and quinoa in airtight containers for four days. Keep the vinaigrette on the side until you are ready to eat. This keeps the vegetables crisp and fresh. Reheat the steak gently or enjoy it cold right from the fridge.
Tips for Best Results
- Always pat your steak dry to get a golden brown crust.
- Do not skip resting the meat or the juices will run out.
- Slice the steak against the grain for the most tender bites.
- Use fresh lemon juice instead of bottled for the best flavor.
- Rinse your quinoa well before cooking to remove any bitter taste.
- Add the feta just before serving to keep it creamy and bright.
Ways to Switch It Up
- Swap the steak for grilled chicken or shrimp for a lighter protein.
- Use brown rice or farro if you do not have quinoa.
- Add roasted red peppers for an extra sweet and smoky flavor.
- Try goat cheese instead of feta for a different creamy texture.
Common Questions
What is the best way to reheat the steak?
Reheat the steak separately in a pan over low heat. This prevents it from becoming tough or overcooked. You can also enjoy it cold on top of the salad.
Can I make this bowl ahead of time?
Yes, this recipe is ideal for meal prep. Simply keep the dressing in a separate small container. Assemble the rest of the ingredients in your lunch box.
I hope this fresh bowl brings a little sunshine to your table today. It is the perfect way to feel nourished and energized. Happy cooking!
— Katie Wood
Ingredients
- 320 g Flank steak, lean
- 1 cup Quinoa , cooked
- 100 g Cherry tomatoes, halved
- 100 g English cucumber, diced
- 30 g Red onion, thinly sliced
- 30 g Kalamata olives, pitted and halved
- 40 g Feta cheese, crumbled
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice, fresh
- 1 teaspoon Dried oregano
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Black pepper
Instructions
- Pat the flank steak dry with paper towels and season both sides with sea salt, black pepper, and half of the dried oregano.
- Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until it reaches its smoke point.
- Place the steak in the skillet and sear for 4 to 5 minutes per side for medium-rare internal temperature.
- Transfer the steak to a cutting board and allow it to rest for at least 5 to 7 minutes to retain juices.
- In a small mixing bowl, whisk together the remaining olive oil, lemon juice, and remaining oregano to form the vinaigrette.
- Slice the rested steak against the grain into thin strips.
- Assemble the bowls by placing 1/2 cup of cooked quinoa in each dish.
- Arrange the sliced steak, tomatoes, cucumber, red onion, and olives over the quinoa base.
- Garnish with crumbled feta cheese and drizzle the lemon-herb vinaigrette over the ingredients before serving.
