Mediterranean Steak Bowls Dinner

This Mediterranean steak bowl recipe brings color and fresh flavor to the table while delivering a balanced and filling meal you can prep in less than an hour. Tender steak, crunchy vegetables, and tangy feta make this a dinner I come back to when I crave something both hearty and vibrant.

My family first tried this on a night when everyone wanted something different, and these bowls saved dinner thanks to how much everyone could assemble their plate just how they liked it.

Ingredients

• Flank steak: provides a juicy hearty base and cooks quickly pick a cut with nice marbling for best results
• Quinoa or couscous: offers fiber and is naturally gluten free with quinoa or light and fluffy with couscous choose based on your need
• Cherry tomatoes: create sweetness and color look for deep red ripe ones
• Cucumber: gives a crisp cool bite pick firm dark green cucumbers
• Bell pepper: adds crunch and sweetness red or yellow works best here
• Red onion: brings a sharp punch slice it thin for best texture
• Chickpeas: add protein and boost creaminess use canned for ease but rinse well
• Feta cheese: means tangy creaminess buy a block and crumble for fresh flavor
• Kalamata olives: give briny depth make sure they are pitted and plump
• Fresh parsley: upgrades the bowl with herby brightness chop just before using
• Olive oil: ties the flavors and adds richness extra virgin gives richer taste
• Paprika: lends gentle warmth try smoked paprika for more depth
• Lemon juice: cuts through richness and pulls flavors together use freshly squeezed
• Salt and pepper: bring out all the other flavors use flaky sea salt if you have it

Step-by-Step Instructions

Marinate the Steak:

Combine olive oil lemon juice paprika salt and pepper in a bowl whisking until blended Add the flank steak turning to coat cover and let sit for at least fifteen minutes The acid and spices will tenderize and flavor the meat

Prepare the Grain:

Cook quinoa or couscous according to package directions Fluff with a fork and season lightly with salt and a little olive oil to keep the grains separated

Grill the Steak:

Preheat a grill or grill pan over medium high heat Remove the steak from the marinade shake off any excess liquid Place the steak onto the hot grill and cook for about six to eight minutes per side for medium rare If you prefer medium go an extra couple minutes Sear until the outside shows nice grill marks

Rest and Slice the Steak:

Once done transfer steak to a cutting board and cover loosely with foil letting it rest for five minutes Slice it thinly across the grain so each bite stays juicy and tender

Toss the Vegetables:

Combine cherry tomatoes cucumber bell pepper red onion and chickpeas in a mixing bowl Drizzle with olive oil sprinkle with a pinch of salt and pepper then toss well Let this sit while you finish preparing the bowls to marry the flavors

Build the Bowls:

Spoon quinoa or couscous into the base of each serving bowl Layer with slices of steak a big scoop of dressed vegetables crumbled feta and slivered kalamata olives

Garnish and Serve:

Scatter fresh parsley over the top Squeeze extra lemon juice or drizzle with a favorite Mediterranean style dressing for brightness Serve right away while the steak is warm and the vegetables are crisp

Save

My favorite part is the creamy briny taste that feta brings Undoubtedly feta is the reason my dad ate every bite of his vegetables in this bowl My mom loves using fresh lemon and parsley which always takes the flavor to the next level

Storage Tips

Store cooked components separately if possible Steak and grains will last up to three days in the fridge Vegetables hold up best if tossed just before serving Always keep feta and olives aside until ready to build bowls for maximum freshness

Ingredient Substitutions

Swap steak out for grilled chicken shrimp or halloumi cheese for a different protein base Veggies can be switched for seasonal options like zucchini radishes or roasted sweet potatoes If you need a dairy free bowl simply omit the feta and add a sprinkle of toasted nuts or seeds

Serving Suggestions

Serve with warm pita bread or naan for scooping Drizzle bowls with a little tzatziki or homemade yogurt dressing for creaminess Sometimes I add extra greens like spinach or arugula at the bottom for even more crunch and nutrition

Mediterranean Inspiration

These bowls take cues from classic Greek salads and Middle Eastern grain bowls With every vibrant bite you get a hint of those sun soaked coastal flavors that make Mediterranean food so craveable

Recipe FAQs

→ What cut of steak works best for this dish?

Flank steak is preferred for its tenderness when marinated and grilled, but skirt steak is also a great alternative.

→ Can I substitute the grain base?

Yes, use quinoa or couscous, or swap in brown rice or farro for different texture and flavor profiles.

→ How can I make this meal vegetarian?

Replace steak with grilled halloumi, roasted chickpeas, or marinated grilled tofu for a meatless version.

→ What’s the best way to marinate the steak?

Olive oil, lemon juice, smoked paprika, salt, and pepper provide robust flavor. Allow at least 15-30 minutes to marinate.

→ Do I need to rest the steak before serving?

Letting steak rest for about five minutes after grilling keeps it juicy and helps retain its flavor when sliced.

→ Can I make this meal ahead of time?

Pre-cook the grain and prepare veggies in advance. Grill the steak just before serving for best results.