Mediterranean Steak Bowl Recipe: Zesty Weeknight Delight (Print Version)

This Mediterranean Steak Bowl Recipe brings vibrant flavors to your table. Tender steak, fresh veggies, and a zesty dressing for a satisfying, healthy meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: High Protein, Dairy-Optional

# Ingredients:

→ For the Zesty Steak

01 - 1.5 lbs flank steak
02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1 tsp dried oregano
05 - Salt and black pepper to taste

→ For the Fresh Bowl Components

06 - 1 cup quinoa, rinsed
07 - 2 cups water or chicken broth
08 - 1 pint cherry tomatoes, halved
09 - 1 English cucumber, diced
10 - 1/2 red onion, thinly sliced
11 - 1/2 cup crumbled feta cheese
12 - 1/4 cup fresh parsley, chopped

→ For the Creamy Tzatziki

13 - 1 cup full-fat plain Greek yogurt
14 - 1/2 English cucumber, grated and squeezed dry
15 - 1 clove garlic, minced
16 - 1 tbsp fresh lemon juice
17 - 1/2 tsp dried mint
18 - Salt and black pepper to taste

→ Flavor Boosters & Garnish

19 - Extra virgin olive oil for drizzling
20 - Lemon wedges for serving

# Instructions:

01 - Okay, first things first, let's get that steak ready! Pat your flank steak super dry with paper towels – this helps it get a beautiful sear. Then, in a shallow dish, whisk together some olive oil, minced garlic, dried oregano, a pinch of salt, and a good grind of black pepper. Rub this all over the steak, really get it in there. I usually do this in the morning or the night before, pop it in the fridge, and let it hang out for at least 30 minutes, but honestly, longer is better for flavor. This is where I sometimes forget to properly coat both sides, oops!
02 - While the steak is marinating, let's make that dreamy tzatziki. Grate your cucumber and then, this is crucial, squeeze out as much water as you possibly can. You can use a clean kitchen towel or paper towels. If you skip this, your tzatziki will be watery, and nobody wants that! Mix the squeezed cucumber with full-fat Greek yogurt, minced garlic (more if you're like me!), fresh lemon juice, and a sprinkle of dried mint. Season with salt and pepper to taste. Give it a good stir and set it aside; the flavors will meld beautifully. I've definitely skipped squeezing the cucumber before and ended up with a runny mess, learn from my mistake!
03 - Now for the base of our Mediterranean steak bowl! Rinse your quinoa thoroughly under cold water – don't skip this, it removes bitterness. Combine the rinsed quinoa with water (or chicken broth for extra flavor!) in a small saucepan. Bring it to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let it sit, covered, for 5 minutes off the heat, then fluff with a fork. It smells so earthy and comforting while it cooks, a truly grounding scent!
04 - Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it's smoking slightly. Add a tablespoon of olive oil. Once shimmering, carefully place your marinated flank steak in the hot pan. Sear for 3-5 minutes per side for medium-rare, depending on thickness. You want a gorgeous, golden-brown crust. Don't overcrowd the pan, or it won't sear properly. I've definitely impatiently flipped it too soon and lost that beautiful crust, a common kitchen disaster!
05 - This step is non-negotiable, my friend! Once your steak is cooked to your liking, transfer it to a cutting board and let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender, juicy steak. If you cut it too soon, all those delicious juices will run out. After resting, slice the steak thinly against the grain. This is key for tenderness. I always marvel at how juicy it looks after a good rest.
06 - Now for the fun part – building your bowls! Divide the fluffy quinoa among serving bowls. Top with slices of that perfectly cooked steak. Arrange fresh cucumber, cherry tomatoes, and thinly sliced red onion around the steak. Dollop generously with the creamy tzatziki. Finish with a sprinkle of fresh parsley and a crumble of feta cheese. A final drizzle of olive oil and an extra squeeze of lemon juice, if you like, just makes it sing! This is where you see all your hard work come together, looking vibrant and smelling incredible.

# Notes:

01 - Always pat your steak dry before searing; it’s the secret to that beautiful crust.
02 - Don't skip squeezing the water from the grated cucumber for your tzatziki, or it'll be soupy.
03 - Let the steak rest after cooking – impatience will lead to dry meat, and we don't want that!
04 - Serving this with warm pita bread for dipping is a game-changer, trust me!

# Equipment Needed:

01 - Large skillet or cast-iron pan
02 - small saucepan
03 - mixing bowls
04 - grater
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 45g
Protein: 40g

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