Description
Indulge in these vibrant Mediterranean steak bowls that combine tender marinated steak with a colorful array of fresh veggies, creamy feta, and a zesty dressing. Perfect for family gatherings or busy weeknights, this recipe is easy to prepare and customizable to suit your taste. Get ready for a flavor explosion that will leave everyone asking for more!
Ingredients
Scale
- 1 lb sirloin or flank steak
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 bell pepper, sliced (any color)
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1/4 cup fresh parsley or mint, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Prepare the marinade by whisking together olive oil, lemon juice, cumin, paprika, salt, and pepper in a bowl.
- Marinate the steak in a resealable bag or dish for at least 30 minutes at room temperature or up to 4 hours in the fridge.
- Heat a skillet over medium-high heat and sauté sliced bell peppers and red onion in olive oil until softened (about 5 minutes).
- Remove the steak from the marinade and cook on high heat in the skillet or grill for about 4-5 minutes per side for medium-rare.
- Slice the cooked steak against the grain. In each bowl, layer cucumber slices, cherry tomatoes, sautéed veggies, and crumbled feta.
- Drizzle with olive oil and fresh lemon juice; garnish with chopped herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing/Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 455
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg
Keywords: - For added crunch, consider including roasted chickpeas. - Swap quinoa for couscous to personalize your bowl. - Store leftovers in an airtight container for up to three days; reheat gently.