Ingredients
- Flank steak (1.5 pounds)
- Quinoa (1 cup dry)
- Extra Virgin Olive Oil (1/4 cup, plus more for drizzling)
- Lemon (1 large, juiced and zested)
- Dried Oregano (1 teaspoon)
- Cherry Tomatoes (1 pint, halved)
- English Cucumber (1 large, diced)
- Feta Cheese (1/2 cup, crumbled)
Instructions
- Step 1: Prepare the marinade for the steak. In a small bowl, whisk together the 1/4 cup olive oil, the juice and zest of half the lemon, and the dried oregano. Place the flank steak in a shallow dish, pour 3/4 of the marinade over the steak, and allow it to marinate at room temperature for at least 30 minutes. Season generously with salt and pepper.
- Step 2: Cook the quinoa according to package directions (usually 1 cup quinoa to 2 cups water/broth), bringing it to a boil and then simmering until all liquid is absorbed and the grains are fluffy. While the quinoa cooks, prepare the vegetables by dicing the cucumber and halving the cherry tomatoes.
- Step 3: Cook the marinated steak. Heat a large skillet or grill pan over medium-high heat. Sear the steak for 4-6 minutes per side for medium-rare (internal temperature of 135°F). Remove the steak from the heat, transfer it to a cutting board, and let it rest tented with foil for 10 minutes before slicing thinly against the grain.
- Step 4: Assemble the Mediterranean topping. In a medium bowl, combine the diced cucumber, halved cherry tomatoes, and crumbled feta cheese. Drizzle the vegetables with the remaining reserved marinade and the juice from the second half of the lemon. Gently toss until the mixture is well coated.
- Step 5: Build the steak bowls. Divide the cooked quinoa evenly among 4-6 serving bowls. Layer the thinly sliced steak over the quinoa, and then generously spoon the fresh Mediterranean vegetable and feta topping over the steak. Serve immediately.
Notes
- Store the quinoa and sliced steak refrigerated in an airtight container for up to 3 days, but always keep the fresh cucumber, tomato, and feta topping separate to maintain its crisp texture.
- To avoid overcooking the flank steak, reheat the slices very gently in a dry skillet or toaster oven until just warm, never allowing the steak to sizzle, before combining it with freshly heated quinoa.
- For an extra layer of cooling richness, serve the bowls with a generous dollop of creamy Greek yogurt mixed with a squeeze of lemon and a pinch of dried dill or fresh mint.
- The 10-minute resting period for the steak after searing is crucial: letting the juices redistribute ensures the flank steak remains tender when you slice it thinly against the grain.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American