Description
Mediterranean Steak Bowls are a vibrant and flavorful dish that brings together tender grilled steak, fluffy quinoa, and a medley of fresh vegetables. This colorful bowl is drizzled with zesty tahini dressing, creating a delightful explosion of flavors in every bite. Perfect for busy weeknights or festive gatherings, these bowls are visually stunning and customizable, allowing you to create a meal that suits your taste preferences.
Ingredients
Scale
- 1 lb flank or sirloin steak
- 1 cup quinoa
- 1 large English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup tahini
- 2 tbsp olive oil (for marinade)
- 2 tbsp lemon juice (for marinade + additional for seasoning)
- Fresh parsley, chopped (to garnish)
- Salt and pepper to taste
Instructions
- Marinate the steak in olive oil, garlic, lemon juice, salt, and pepper for at least 30 minutes.
- Rinse quinoa under cold water; cook in 2 cups of water or broth until fluffy (about 15 minutes).
- Grill the marinated steak over medium-high heat for about 4-5 minutes per side until desired doneness.
- Chop cucumbers and halve cherry tomatoes while the steak rests after grilling.
- Whisk together tahini, garlic powder, lemon juice, water, and salt for dressing; adjust consistency as needed.
- Assemble bowls with quinoa base topped with sliced steak, veggies, and dressing. Garnish with parsley.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 70mg
Keywords: For added flavor, consider marinating the steak overnight. Customize by swapping quinoa for couscous or adding feta cheese. Leftovers can be stored in an airtight container in the fridge for up to three days.