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Mediterranean Steak Grain Bowl

Juicy Mediterranean Steak Grain Bowl for Easy Weeknight Meals

This Mediterranean Steak Grain Bowl brings vibrant flavors and nutrition to your table in just 30 minutes.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Dishes
Cuisine: Mediterranean
Calories: 450

Ingredients
  

For the Protein
  • 1 pound Flank Steak Can substitute with skirt steak or chicken.
For the Base
  • 1 cup Quinoa Rinse before cooking.
  • 1 cup Hummus Use your favorite variety.
For the Veggies
  • 1 cup Cherry Tomatoes Can substitute with any small tomato.
  • 1 unit Bell Pepper Any color is fine.
  • 0.5 unit Red Onion Green onions can be used for milder flavor.
For the Toppings
  • 0.5 cup Crumbled Feta Goat cheese is a tangy alternative.
  • 0.25 cup Kalamata Olives Green olives can be substituted.
For the Dressing
  • 1 cup Greek Yogurt Non-dairy yogurt is a vegan alternative.
  • 1 unit Lemon Freshly squeezed is best.
  • 2 cloves Garlic Always use fresh.
  • 1 teaspoon Oregano Dried Italian herbs can be used.
  • 1 handful Mint Parsley is a suitable substitute.
  • 2 tablespoons Olive Oil Avocado oil is a good grilling option.
  • Salt Adjust to taste.
  • Pepper Adjust to taste.

Equipment

  • Saucepan
  • grill pan
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Rinse 1 cup of quinoa under cold water. In a saucepan, combine with 2 cups of water and a pinch of salt. Bring to a boil, reduce to low, cover and cook for 15 minutes until fluffy.
  2. In a mixing bowl, whisk together 1 cup of Greek yogurt, juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon of oregano, chopped mint, and 2 tablespoons of olive oil. Season to taste.
  3. Preheat grill pan or outdoor grill over medium-high heat. Season 1 pound of flank steak with salt and pepper. Grill for about 5 minutes on each side for medium-rare. Let rest for 5 minutes before slicing.
  4. Chop vegetables: dice 1 cup of cherry tomatoes, slice 1 bell pepper, and thinly slice half a red onion.
  5. To assemble, place quinoa and hummus in bowls, top with steak, vegetables, feta, and olives. Drizzle with dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 20mg

Notes

For optimal flavor, season each component as you prepare. Store leftovers separately to maintain texture.

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