Summer is finally here and the sun is shining bright. You want a fresh and filling dinner that feels light. These Mediterranean steak bowls are the perfect solution for your busy week. They bring bright flavors and hearty protein to your table fast.
It is the best way to enjoy a healthy reset. You will love how colorful and vibrant these bowls look. They are great for summer lunches or a quick dinner. Let’s get cooking and make something your whole family will enjoy.
Why You’ll Love This Recipe
This recipe is a winner because it balances flavor and health. You get tender, juicy steak paired with crisp, fresh vegetables. It is a high-protein meal that actually keeps you full all afternoon. Busy families will appreciate how quickly it comes together on weeknights.
These bowls are also a meal prep dream for your schedule. You can prep everything on Sunday for easy weekday lunches. The flavors actually get better as the ingredients sit together. It is a budget-friendly way to enjoy restaurant-quality flavors at home.
Simple Method
Making these bowls is very straightforward and stress-free. You simply marinate the steak and cook the pearl couscous. Sear the steak in a hot pan for a golden crust. Then, you just assemble the bowls with your favorite fresh toppings. Even if you are a beginner, you can master this dish.
Ingredients You’ll Need
These ingredients are mostly pantry staples and fresh produce from your garden. Using fresh herbs makes a big difference in the final taste.
- 1.5 lbs flank steak, sliced into strips
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1.5 cups pearl couscous, cooked
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 0.25 cup red onion, thinly sliced
- 0.5 cup kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup tzatziki sauce
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- Whisk olive oil, oregano, garlic, salt, and pepper in a bowl and marinate steak for 30 minutes.
- Cook pearl couscous in salted water according to package instructions then drain and set aside.
- Heat a cast-iron skillet over medium-high heat and sear steak for 4 minutes per side until internal temperature reaches 135°F.
- Rest the steak on a cutting board for 10 minutes then slice against the grain into thin strips.
- Combine cucumber, tomatoes, and red onion in a separate mixing bowl.
- Distribute cooked couscous evenly among four meal prep containers.
- Layer sliced steak and vegetable mixture over the couscous base.
- Top each bowl with olives, feta cheese, and a dollop of tzatziki before garnishing with parsley.
Best Ways to Enjoy It
Serve these bowls warm for a cozy dinner tonight. You can also enjoy them cold for a refreshing lunch. Add a squeeze of fresh lemon juice for extra brightness. Drizzle a little more olive oil over the top before eating. Pack them into containers for a stress-free week at work.
Keep It Fresh
Store your leftovers in airtight containers in the fridge. They will stay fresh for up to four days easily. Keep the tzatziki in a separate small container if possible. This prevents the couscous from getting too soggy over time. Reheat the steak gently in a pan to keep it tender.
Recipe Tips
- Don’t skip the resting time for the steak.
- Slice the steak against the grain for maximum tenderness.
- Use a cast-iron skillet to get a beautiful sear.
- Marinate the steak the night before to save time.
- Choose English cucumbers because they have fewer seeds.
- Rinse your couscous after cooking to prevent sticking.
- Add the tzatziki just before serving for the best texture.
- Use fresh parsley to add a pop of color.
Ways to Switch It Up
- Swap the flank steak for chicken breast if preferred.
- Use quinoa instead of couscous for a gluten-free option.
- Add roasted red peppers for a sweet flavor boost.
- Try goat cheese instead of feta for extra creaminess.
- Add a scoop of hummus for more healthy fats.
Common Questions
Can I use a different cut of steak?
Yes, sirloin or skirt steak work very well too. Just ensure you adjust the cooking time for thickness. Always aim for that perfect medium-rare center.
How long can I marinate the meat?
Thirty minutes is great for a quick meal. You can go up to 24 hours for more flavor. Do not go longer or the meat gets mushy.
Is this recipe good for weight loss?
It is very high in protein and fiber. This helps you feel full for much longer. It is a balanced and nutritious choice for everyone.
I hope these Mediterranean steak bowls bring some joy to your kitchen. They are a simple way to eat well without much stress. Enjoy your fresh and healthy summer meals!
— Katie Wood
Ingredients
- 1.5 lbs flank steak, sliced into strips
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1.5 cups pearl couscous, cooked
- 1 cup cherry tomatoes, halved
- 1 large cucumber , diced
- 0.25 cup red onion, thinly sliced
- 0.5 cup kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup tzatziki sauce
- 2 tablespoons fresh parsley, chopped
Instructions
- Whisk olive oil, oregano, garlic, salt, and pepper in a bowl and marinate steak for 30 minutes.
- Cook pearl couscous in salted water according to package instructions then drain and set aside.
- Heat a cast-iron skillet over medium-high heat and sear steak for 4 minutes per side until internal temperature reaches 135°F.
- Rest the steak on a cutting board for 10 minutes then slice against the grain into thin strips.
- Combine cucumber, tomatoes, and red onion in a separate mixing bowl.
- Distribute cooked couscous evenly among four meal prep containers.
- Layer sliced steak and vegetable mixture over the couscous base.
- Top each bowl with olives, feta cheese, and a dollop of tzatziki before garnishing with parsley.
