Description
A delicious and healthy Mediterranean Steak Bowl that combines grilled flank steak with fresh vegetables and quinoa for a clean eating delight.
Ingredients
Scale
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup bell peppers, diced (any color)
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the flank steak.
- Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.
- While the steak is resting, prepare the quinoa according to package instructions if not already cooked.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell peppers, red onion, feta cheese, Kalamata olives, and parsley. Drizzle with lemon juice and toss to combine.
- Slice the rested steak against the grain into thin strips.
- To serve, divide the quinoa salad among bowls and top with sliced steak.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the steak rub or serve with a spicy yogurt sauce.
- Substitute the flank steak with grilled chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg