Ingredients
Scale
- 1 lb sirloin or flank steak
- 3 Tbsp extra virgin olive oil (divided)
- 2 tsp dried oregano
- 1 cup dry quinoa (cooked according to package directions)
- 1 cup cherry tomatoes, halved
- 1 lemon, zested and juiced (divided)
- 1/4 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and halved
Instructions
- Step 1: In a shallow dish, combine the steak with 1 tablespoon of olive oil, 1 teaspoon of oregano, the lemon zest, and half of the lemon juice. Season generously with salt and pepper, ensuring the steak is fully coated, and allow it to marinate at room temperature for at least 15 minutes.
- Step 2: While the steak marinates, cook the quinoa according to package directions. Fluff the cooked quinoa with a fork and set aside as the base for the bowls.
- Step 3: Preheat a skillet or grill pan over medium-high heat. Sear the marinated steak for 4-6 minutes per side, depending on thickness, until it reaches your desired internal temperature (135°F for medium-rare). Remove the steak from the heat, cover loosely with foil, and let rest for 5-10 minutes before thinly slicing against the grain.
- Step 4: Prepare a simple dressing by whisking together the remaining 2 tablespoons of olive oil, the remaining lemon juice, and the remaining 1 teaspoon of oregano in a small bowl. Adjust seasoning with salt and pepper to taste.
- Step 5: Assemble the Mediterranean Steak Bowls by first layering the cooked quinoa in the bottom of each serving bowl. Top the quinoa with the sliced steak, halved cherry tomatoes, and Kalamata olives. Drizzle the prepared lemon-oregano dressing over the bowls and finish by scattering crumbled feta cheese over the top before serving.
Notes
- For best freshness, store the sliced steak and quinoa base separately from the cherry tomatoes, olives, feta, and dressing, combining only when ready to enjoy your leftovers.
- When reheating leftover steak, flash-sear the slices in a hot, lightly oiled skillet for about 30 seconds to warm them through without overcooking or drying out the meat.
- For an extra layer of crunch and freshness, add finely diced English cucumber or a handful of fresh baby arugula when assembling your bowls.
- Always slice the rested steak thinly and strictly against the grain; this simple technique is the secret to ensuring maximum tenderness, especially with leaner cuts like flank or sirloin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American