Mediterranean Steak Bowls
These nutrient-packed Mediterranean steak bowls are both tasty and hearty with juicy steak, fresh salad veggies, feta cheese, and more.
Servings: 4
Equipment
- Skillet Large
Ingredients
- 1 Pound flank steak or skirt steak
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Teaspoon dried oregano
- 10 Ounces grape tomatoes or cherry tomatoes
- 1 red onion small, peeled and chopped
- 2 Tablespoons olive oil
- 4 Cups mixed greens
- 1 cucumber large, chopped
- ⅓ Cup kalamata olives pitted and sliced
- 1 Cup hummus
- ½ Cup tzatziki
- ½ Cup feta cheese crumbled
- 1 avocado sliced
To Serve:
- Wedges lemon optional
Instructions
- Preheat the oven to 400℉.
Roast the Vegetables:
- Toss tomatoes, red onions, ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon olive oil together.
- Arrange the tomatoes and red onions on a baking sheet.
- Bake for 15 minutes. Remove from oven and set aside to cool.
Cook the Steak:
- Season the steak on both sides with ½ teaspoon salt, ½ teaspoon black pepper, and a teaspoon of dried oregano.
- Heat a tablespoon of olive oil in a grill pan or large skillet over a high heat.
- Add the steak and cook undisturbed for 3 or 4 minutes on one side.
- Flip the meat over and continue cooking for 2 or 3 minutes or until desired doneness.
- Remove the steak to a plate and let it rest for 10 minutes before thinly slicing it against the grain.
Assemble the Mediterranean Steak Bowls:
- Divide the mixed greens between 4 salad bowls.
- Top with the sliced steak, roasted tomatoes and onions, cucumbers, olives, hummus, tzatziki, feta cheese, and avocado slices.
- Serve immediately, garnished with lemon wedges if liked.
Notes
Pitted olives: Save time by using pitted olives rather than pitting your own.
Room temperature steak: Set the steak on the counter for 30 to 45 minutes before you begin, for even searing.
Steak doneness: It helps to use an instant-read meat thermometer to check the doneness: 130 to 135°F for medium-rare, 135 to 145°F for medium.
Slicing the steak: Make sure you're slicing thinly across the grain, so you cut across the long fibers of the meat not with them. This gives a more tender result.
Room temperature steak: Set the steak on the counter for 30 to 45 minutes before you begin, for even searing.
Steak doneness: It helps to use an instant-read meat thermometer to check the doneness: 130 to 135°F for medium-rare, 135 to 145°F for medium.
Slicing the steak: Make sure you're slicing thinly across the grain, so you cut across the long fibers of the meat not with them. This gives a more tender result.
Nutrition
Calories: 550kcal | Carbohydrates: 25g | Protein: 36g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 90mg | Sodium: 1432mg | Potassium: 1173mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1416IU | Vitamin C: 28mg | Calcium: 223mg | Iron: 4mg
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