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The Mediterranean diet is more than just a way of eating; it embodies a lifestyle rooted in the culinary traditions of countries bordering the Mediterranean Sea, such as Greece, Italy, and Spain. Central to this diet are whole foods, fresh ingredients, and a focus on healthy fats, particularly olive oil. The Mediterranean diet emphasizes consuming plenty of fruits, vegetables, whole grains, legumes, nuts, and seeds, while limiting red meat and sweets. It advocates for a balanced approach to meals, where food is enjoyed in moderation and shared with family and friends, fostering a sense of community.

Mediterranean Steak Bowls

Create a delicious Mediterranean feast with these flavorful Steak Bowls! Featuring tender marinated flank steak, fluffy quinoa, and a vibrant mix of cherry tomatoes, cucumbers, red onions, and Kalamata olives, this dish is a burst of flavor in every bite. Topped with crumbled feta and fresh parsley, it’s perfect for a healthy weeknight dinner or meal prep. Pair with lemon wedges for extra zest. Enjoy exquisite Mediterranean flavors right at home!
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Ingredients
  

1 lb flank steak

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

Salt and pepper to taste

1 cup quinoa

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

Fresh parsley, chopped for garnish

Lemon wedges, for serving

Instructions
 

Marinate the Steak: In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat the flank steak in the marinade and let it sit for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

    Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Fluff with a fork and set aside.

      Grill the Steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and cook for about 5-7 minutes per side for medium-rare, or to your desired doneness. Remove from heat and let it rest for 5 minutes before slicing against the grain.

        Prepare the Vegetables: While the steak is resting, combine cherry tomatoes, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with a little olive oil, salt, and pepper, and toss to combine.

          Build Your Bowls: In serving bowls, layer the cooked quinoa, followed by the sliced steak. Top with the vegetable mixture and sprinkle crumbled feta cheese over the top.

            Garnish and Serve: Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4