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Mediterranean Steak Bowl with fresh vegetables and seasoning

Mediterranean Steak Bowl

A balanced bowl featuring seared steak paired with a crisp tomato and cucumber salad, olives, and feta, all brightened with lemon juice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

For the steak
  • 1 lb steak, sirloin or flank
  • 2 tablespoons olive oil plus more for dressing if desired
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa or rice optional base
For the salad
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • 1/2 cup feta cheese, crumbled

Method
 

Preparation
  1. Bring your steak to room temperature for 20 to 30 minutes.
  2. Season the steak with salt, pepper, and minced garlic, pressing the seasoning into the meat.
Cooking
  1. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until hot but not smoking.
  2. Sear the steak for 3 to 5 minutes per side for medium-rare, or until an instant-read thermometer reads at least 145°F.
  3. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes, loosely tented with foil.
Salad Preparation
  1. While the steak rests, combine cherry tomatoes, cucumber, red onion, olives, parsley, lemon juice, and a splash of olive oil in a bowl and season to taste.
  2. Toss gently so the tomatoes do not break.
Assembly
  1. Slice the rested steak thinly against the grain.
  2. Arrange over cooked quinoa or rice if using.
  3. Spoon the vegetable mixture on top and finish with crumbled feta.
  4. Serve immediately.

Nutrition

Serving: 1Calories: 620kcalCarbohydrates: 40gProtein: 38gFat: 34gSaturated Fat: 10gSodium: 800mgFiber: 7gSugar: 4g

Notes

Store components separately to preserve texture, refrigerating within two hours of cooking. Consume the assembled bowl within three days. Optionally serve with warm pita or a side of roasted vegetables.

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