Steak Bowls
A wholesome and colorful dinner bowl featuring juicy grilled flank steak, fresh vegetables, quinoa or couscous, feta, and olives. Perfect for a balanced, flavorful meal any night of the week.
Calories:
Ingredients
- 1 pound flank steak
- 2 cups cooked quinoa or couscous
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced
- 1 cup red onion thinly sliced
- 1 cup chickpeas drained and rinsed
- ½ cup feta cheese crumbled
- ¼ cup Kalamata olives pitted and sliced
- Fresh parsley chopped (for garnish)
- Olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- Juice of 1 lemon
Instructions
- Whisk 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon paprika, salt, and pepper in a bowl. Coat the flank steak and marinate 15–30 minutes.
- Cook 2 cups quinoa or couscous according to package instructions, fluff with a fork, and set aside.
- Preheat a grill or stovetop grill pan over medium-high. Grill steak 6–8 minutes per side for medium-rare or desired doneness.
- Let the steak rest 5 minutes, then slice thinly against the grain.
- In a bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and chickpeas. Drizzle with olive oil, season with salt and pepper, and toss lightly.
- Divide quinoa or couscous into bowls. Top with steak, vegetable mixture, feta, and olives.
- Sprinkle with fresh parsley and serve immediately, adding a drizzle of olive oil or extra lemon juice if desired.