Description
Imagine the best of the Mediterranean diet – juicy, perfectly cooked steak, rainbow-bright veggies, creamy hummus, tangy feta, and nutty grains – all piled into one gorgeous bowl. This isn’t just dinner; it’s a mini vacation to the Mediterranean coast without leaving your kitchen. These steak bowls combine lean protein with all those incredible Mediterranean flavors that make everything taste sunny and bright. They’re customizable, meal-prep friendly, and honestly just make you feel good about what you’re eating.
Ingredients
Scale
For the Steak:
- 1½ pounds flank or skirt steak (feed a crowd) or 2 ribeyes (feed fewer people more luxuriously)
- 2 tablespoons olive oil (the good stuff if you’ve got it)
- 4 cloves garlic, minced (or more, I won’t judge)
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Salt and pepper (be generous!)
For the Lemon-Herb Quinoa (or grain of choice):
- 1½ cups quinoa, farro, or brown rice
- 3 cups chicken or vegetable broth (way more flavor than water)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Zest of 1 lemon (yes, more zest – it’s the secret weapon!)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- Salt and pepper to taste
For the Bowl Goodies:
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 8 oz feta cheese, crumbled (get the block and crumble it yourself – way better!)
- 1 cup hummus (store-bought or homemade)
- 1 cup tzatziki (store-bought or homemade)
- 2 avocados, sliced
- ¼ cup toasted pine nuts or chopped pistachios
- Handful of fresh mint leaves
- Extra lemon wedges for serving