Ingredients
Scale
- 1.5 lbs Flank Steak
- 1/4 cup Olive Oil
- 1/4 cup Fresh Lemon Juice
- 1 tablespoon Dried Oregano
- 1 cup Cooked Quinoa
- 1 cup Chopped Cucumber and Tomato mixture
- 1/2 cup Feta Cheese, crumbled
- 1/4 cup Kalamata Olives, sliced
Instructions
- Step 1: In a shallow dish, whisk together the olive oil, lemon juice, and dried oregano along with salt and pepper to taste. Place the flank steak into the marinade, turning to coat, and refrigerate for at least 30 minutes or up to 4 hours.
- Step 2: Prepare the quinoa according to package directions. While the quinoa is cooking, prepare the fresh toppings (cucumber, tomato, and olives). Keep the fresh toppings separate from the cheese until assembly.
- Step 3: Remove the steak from the marinade and pat it dry. Heat a skillet or grill pan over medium-high heat. Sear the steak for 5-7 minutes per side for medium-rare, or until it reaches the desired doneness. Remove the steak from the heat and let it rest on a cutting board for 10 minutes.
- Step 4: Slice the rested steak thinly against the grain. While slicing, ensure the quinoa is ready and divided evenly among your serving bowls, forming the base of the meal.
- Step 5: Assemble the Mediterranean bowls by arranging the sliced steak neatly over the quinoa base. Distribute the chopped cucumber and tomato mixture, the sliced Kalamata olives, and the crumbled Feta cheese over the top of the bowl. Serve immediately.
Notes
- For maximum freshness, store the cooked steak and quinoa base separately from the fresh components (cucumber, tomato, and feta) in airtight containers for up to 3 days.
- To preserve the texture of the flank steak, gently warm sliced portions in a 300°F oven for 5-8 minutes, or enjoy the refrigerated steak slices chilled over the warm quinoa base.
- For an extra pop of flavor and moisture, finish your assembled bowl with a light drizzle of high-quality extra virgin olive oil or a spoonful of homemade Tzatziki sauce.
- Always pat the marinated flank steak thoroughly dry before searing; removing surface moisture guarantees a deep, flavorful crust instead of steaming the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American