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The Mediterranean diet is celebrated not only for its delicious flavors but also for its impressive health benefits. Rooted in the traditional eating habits of countries bordering the Mediterranean Sea, this diet emphasizes the consumption of fresh, whole foods. It promotes a balanced approach that includes lean proteins, whole grains, healthy fats, and an abundance of fruits and vegetables.

Mediterranean Steak Bowls

Discover the vibrant flavors of the Mediterranean with these delicious Steak Bowls! Made with tender flank steak, fluffy quinoa, cherry tomatoes, cucumber, olives, and feta, this wholesome dish is perfect for any meal. It’s easy to prepare in just 40 minutes and is packed with freshness and flavor. Drizzle with a zesty olive oil and red wine vinegar dressing, and don't forget a squeeze of lemon for that extra zing. Enjoy a healthy and satisfying meal that’s sure to impress!
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Ingredients
  

1 lb flank steak

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

3 tbsp olive oil

2 tbsp red wine vinegar

1 tsp dried oregano

Salt and pepper to taste

Lemon wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Prepare the Steak: While the quinoa is cooking, season the flank steak generously with salt, pepper, and dried oregano. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Once hot, add the steak and cook for 4-5 minutes on each side, or until it reaches your desired doneness. Remove from the heat and let it rest for 5 minutes before slicing it thinly against the grain.

      Make the Dressing: In a small bowl, whisk together the remaining olive oil and red wine vinegar. Adjust seasoning with salt and pepper to taste.

        Assemble the Bowls: In serving bowls, place a base of cooked quinoa, then top with sliced steak, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with the dressing and sprinkle fresh parsley over each bowl.

          Serve: Serve each bowl with a lemon wedge on the side for a fresh squeeze of citrus.

            Prep Time: 15 mins | Total Time: 40 mins | Servings: 4