Mediterranean Steak Bowls
An easy, flavor-forward bowl featuring charred steak, bright vegetables, briny olives, and tangy feta over quinoa or rice, all ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb steak (your choice of cut; skirt, flank, or sirloin)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (English cucumber works great)
- 1 bell pepper, diced (any color)
- 1/2 red onion, thinly sliced
- 1/2 cup olives, pitted and sliced (Kalamata or green olives)
- 1/4 cup feta cheese, crumbled
- 2 cups cooked quinoa or rice (measure cooked)
- 2–3 tablespoons olive oil (for steak and dressing)
- Juice of 1 lemon (about 2–3 tablespoons)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your grill to medium-high (around 400–450°F / 200–230°C).
- Pat the steak dry. Drizzle with 1 tablespoon olive oil and season both sides generously with salt and pepper.
- Grill the steak 4–6 minutes per side for medium-rare to medium, depending on thickness and the cut.
- Remove the steak and let it rest at least 5–10 minutes.
- While the steak rests, combine cherry tomatoes, cucumber, bell pepper, red onion, olives, and crumbled feta in a large bowl. Toss gently.
- Make the dressing: whisk together 2 tablespoons olive oil, lemon juice, a pinch of salt, and black pepper.
- Slice the steak thinly against the grain.
- To assemble: place about 1/2 cup cooked quinoa or rice in each bowl, top with the vegetable mixture, arrange steak slices on top, and drizzle with dressing. Garnish with chopped fresh parsley.
Notes
Meal-prep winner: components keep well separately for 3–4 days. Keep dressing separate until serving to prevent soggy vegetables.
Find it online: https://www.mealbreeze.com/mediterranean-steak-bowls/