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Description
A flavorful and healthy bowl featuring grilled steak, fresh vegetables, and a lemon-herb dressing.
Ingredients
Scale
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- For the dressing: 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 clove garlic minced, 1/2 teaspoon dried oregano, salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, combine flank steak, 2 tablespoons olive oil, oregano, thyme, garlic powder, salt, and pepper. Marinate for at least 15 minutes.
- Grill steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Let it rest for 5-10 minutes before slicing thinly against the grain.
- While the steak rests, prepare the dressing: Whisk together 3 tablespoons olive oil, lemon juice, minced garlic, 1/2 teaspoon oregano, salt, and pepper in a small bowl.
- Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with sliced steak, cucumber, cherry tomatoes, Kalamata olives, and crumbled feta cheese.
- Drizzle the lemon-herb dressing over each bowl.
- Garnish with fresh parsley.
Notes
- For a vegetarian option, substitute grilled halloumi cheese or chickpeas for the steak.
- You can add other vegetables like bell peppers or red onion.
- Prepare the quinoa and chop vegetables in advance for quicker assembly.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg