Healthy Steak Bowl Recipe Inspired by the Mediterranean Diet
A quick and satisfying bowl with seasoned sirloin steak, quinoa, fresh vegetables, hummus, and feta, ready in 30 minutes and inspired by the Mediterranean diet.
Equipment
- Cast iron skillet or heavy pan
- Cutting board
- Sharp knife
- Meat thermometer
Ingredients
- 1 lb sirloin or flank steak
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- salt and black pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes halved
- 1/2 English cucumber diced
- 1/2 cup Kalamata olives
- 1/3 cup crumbled feta cheese
- 4 tbsp hummus
- 2 tbsp fresh lemon juice
- fresh parsley for garnish
Instructions
- Season the steak by patting it dry and rubbing with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper. Rest at room temperature for 10 minutes.
- Heat a cast iron skillet over medium-high heat until very hot. Add a small drizzle of olive oil.
- Sear the steak for 3 to 4 minutes per side for medium doneness, or until the internal temperature reaches 135°F (57°C).
- Rest the steak under foil for 5 minutes, then slice thin against the grain.
- Warm your cooked quinoa or brown rice and divide it between bowls.
- Arrange the sliced steak, cherry tomatoes, cucumber, olives, and feta on top of the grain base.
- Finish each bowl with a scoop of hummus, a drizzle of fresh lemon juice, and fresh parsley. Serve immediately.
Notes
- Always rest the steak before slicing to keep the juices in.
- Slice against the grain for the most tender texture.
- Store components separately for best meal prep results - steak and grains keep up to 3 days in the fridge.
- For dairy-free, skip feta and use a tahini drizzle instead of hummus.