Mediterranean Steak Power Bowls

$- 1 lb flank steak - 2 tablespoons olive oil - Spices and Seasonings: smoked paprika, garlic powder, ground cumin, salt, and pepper - Fresh Ingredients: cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, fresh parsley, lemon In my Mediterranean Steak Power Bowls, I focus on fresh, vibrant flavors. Each ingredient plays a role in creating a balanced meal. The flank steak shines with its rich taste. I start with 1 lb flank steak. This cut is tender and full of flavor. Marinating it makes all the difference. Next, I use 2 tablespoons olive oil to help the spices stick and add healthy fat. For the spices, I mix smoked paprika, garlic powder, ground cumin, salt, and pepper. These spices bring warmth and depth. They make the steak flavorful and aromatic. Fresh ingredients are key to this bowl. Cherry tomatoes add sweetness. Cucumber brings crunch. Red onion adds a sharp bite. Kalamata olives give a briny touch, while feta cheese adds creaminess. I sprinkle on fresh parsley for a pop of color and freshness. Finally, I squeeze in the juice of 1 lemon for brightness. The zest of the lemon enhances the dish’s aroma. Each component contributes to a colorful, tasty power bowl that is both healthy and satisfying. {{ingredient_image_1}} To start, we need to prepare the marinade. In a small bowl, mix 2 tablespoons of olive oil, 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt, and pepper. This blend gives the steak a great flavor kick. Next, rub this marinade all over 1 pound of flank steak. Make sure every bit of the steak gets coated. Let it marinate for at least 30 minutes at room temperature. If you have more time, marinate it for 1-2 hours in the fridge. This step makes the steak even tastier. Now, let’s cook the steak. Preheat your grill or skillet over high heat. Once it's hot, take the steak out of the marinade and throw away the leftover marinade. Grill or sear the steak for about 4-6 minutes on each side to reach medium-rare. If you like it more well-done, cook it a bit longer. After cooking, it’s important to let the steak rest for 5-10 minutes. This helps keep it juicy. When ready, slice the steak against the grain into thin strips. This keeps it tender and easy to chew. Now comes the fun part—assembling your power bowl! Start by layering 2 cups of cooked quinoa as the base in a serving bowl. This grain adds a nice texture and protein. Next, add your fresh ingredients. Top the quinoa with 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 thinly sliced red onion. Don’t forget to include 1 cup of pitted Kalamata olives and 1 cup of crumbled feta cheese. Arrange these ingredients nicely to make your bowl look colorful and inviting. Finally, place the sliced steak on top of the fresh ingredients in each bowl. Make sure to distribute it evenly for a balanced bite. To finish, drizzle 4 tablespoons of tahini sauce over the bowl. Squeeze fresh lemon juice on top and sprinkle lemon zest for that extra zing. Garnish with chopped fresh parsley to add a pop of color. Enjoy your delicious Mediterranean steak power bowl! To make your steak shine, marinate it well. Mix olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Rub this mix over the flank steak. Let it sit for 30 minutes at room temperature or up to 2 hours in the fridge. This gives it great flavor. When cooking, heat your grill or skillet until it's very hot. Remove the steak from the marinade and throw that away. Cook the steak for about 4-6 minutes on each side for medium-rare. Rest the steak for 5-10 minutes after cooking. This keeps it juicy and tender. Slice it against the grain to enhance tenderness. For a stunning bowl, layer your ingredients in a large, shallow dish. Start with a base of cooked quinoa. Then, add halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese. Arrange them in a way that shows off each color. This makes the dish more appealing. To boost flavor, drizzle tahini sauce over the top. Squeeze fresh lemon juice on each bowl for a zesty touch. A sprinkle of lemon zest adds a fresh kick. Top everything with chopped parsley for color and freshness. For a gluten-free option, use quinoa as your base. It’s naturally gluten-free and full of protein. If you want a lower-carb meal, swap quinoa for cauliflower rice. This keeps the dish light but still filling. Always check labels on ingredients like feta cheese and tahini. Some brands may add gluten or carbs. Adjust your toppings to fit your dietary needs. Enjoy your Mediterranean Steak Power Bowl while keeping it healthy! Pro Tips Marinate for Maximum Flavor: Allow the steak to marinate for at least 1-2 hours to enhance its flavor profile. If time allows, marinating overnight is even better. Perfectly Cooked Steak: Use a meat thermometer to check for doneness. Aim for 130°F for medium-rare, adjusting the cooking time accordingly to ensure optimal tenderness. Layer Ingredients for Visual Appeal: Arrange each ingredient in separate sections over the quinoa base. This not only looks beautiful but allows for customizable bites with every spoonful. Fresh Herbs for Brightness: Add a variety of fresh herbs, like mint or dill, in addition to parsley for an extra layer of freshness and flavor complexity. {{image_2}} You can switch the flank steak for chicken or tofu. Chicken gives a lighter taste, while tofu is great for a plant-based option. For toppings, try avocado for creaminess or nuts for crunch. Dressings like yogurt sauce or balsamic vinaigrette add a new twist. Add toppings like avocado or nuts to boost flavor and texture. Nuts like almonds or walnuts add crunch. You can also explore Mediterranean sauces. Try tzatziki for a cool and refreshing taste. Harissa sauce adds a spicy kick for those who love heat. You can change the grain base from quinoa to farro, couscous, or rice. Farro is chewy and nutty, while couscous cooks quickly for busy days. Rice, whether white or brown, offers a classic base. Each choice gives a different texture and taste to your power bowl. To keep your Mediterranean steak power bowls fresh, store leftovers in airtight containers. Refrigerate them right away to avoid spoilage. The cooked steak stays good for about 3 to 4 days. Quinoa can last up to a week when stored properly. Fresh veggies, like tomatoes and cucumbers, are best used within 2 days. When reheating, aim to keep the steak juicy and the veggies crisp. Use a skillet over medium heat to warm the steak. Add a splash of water to help steam it. For quinoa, toss it in the microwave for a quick heat-up. This method keeps the texture and flavor intact. For easy meal prep, marinate the steak the night before. Cook a large batch of quinoa to use throughout the week. Chop veggies and store them in separate containers to keep them fresh. Layer everything in bowls right before serving for the best look and taste. To check if the flank steak is done, use a meat thermometer. For medium-rare, aim for 130-135°F. If you don’t have a thermometer, press the meat with your finger. If it feels firm but springs back, it’s likely cooked. Let the steak rest for 5-10 minutes after cooking. This keeps the juices in and makes it juicy. Yes, you can prepare parts of this recipe ahead of time. Marinate the steak a day before cooking. You can also cook the quinoa and chop the veggies ahead. Store them in the fridge. Just assemble the bowls when you are ready to eat. This saves time and makes meal prep easy. If you want a substitute for tahini, try almond butter or sunflower seed butter. You can also make a quick yogurt sauce with plain yogurt, lemon juice, and garlic. These options keep the dish creamy and tasty without tahini. Yes, this recipe is great for meal prep. You can divide the ingredients into individual containers. Keep the steak and veggies separate to keep them fresh. This way, you can grab a bowl for lunch or dinner throughout the week. This blog post covered how to create a delicious power bowl with flank steak. We explored the key ingredients, marinating tips, and cooking techniques. I also shared ideas for presentation and variations to suit your taste. Remember, you can customize this dish for dietary needs or meal prep. Whether you use quinoa or another grain, the goal is to enjoy your meal. Have fun experimenting, and enjoy your tasty creation!$

Mediterranean Steak Power Bowls

A vibrant and nutritious bowl featuring marinated flank steak, fresh vegetables, and quinoa, drizzled with tahini sauce.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 600 kcal

Ingredients

1 lb flank steak
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
to taste salt and pepper
2 cups cooked quinoa
1 cup cherry tomatoes, halved
1 unit cucumber, diced
1 unit red onion, thinly sliced
1 cup Kalamata olives, pitted
1 cup feta cheese, crumbled
to taste fresh parsley, chopped (for garnish)
1 unit lemon, zested and juiced
4 tablespoons tahini sauce

Instructions

In a small bowl, mix the olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Rub the marinade all over the flank steak, ensuring it is well-coated. Let it marinate for at least 30 minutes at room temperature or 1-2 hours in the refrigerator for enhanced flavor.
Preheat a grill or skillet over high heat. Remove the steak from the marinade and discard any remaining marinade. Grill or sear the steak for about 4-6 minutes per side for medium-rare, or until your desired doneness. Let it rest for 5-10 minutes before slicing it against the grain into thin strips.
In a serving bowl, layer the cooked quinoa as the base.
Top the quinoa with halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese, arranging them visually for an appealing look.
Place the sliced steak on top of the fresh ingredients in each bowl, ensuring it’s distributed evenly.
Drizzle tahini sauce over the bowls and squeeze fresh lemon juice on top. Sprinkle lemon zest for an extra citrusy kick.
Finish with a generous sprinkle of fresh parsley for a burst of color and freshness.

Notes

Serve in large, shallow bowls with each ingredient separated for color contrast. Providing lemon wedges on the side enhances the dish both visually and flavor-wise.

Keyword Mediterranean, quinoa, salad, steak