Description
A vibrant and nutritious dish combining grilled steak with refreshing Mediterranean ingredients.
Ingredients
Scale
- 1 lb steak (sirloin or flank)
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Start by cooking the quinoa or brown rice according to the package instructions. This will serve as the hearty base for your bowl.
- While the grains are cooking, season your steak generously with salt, pepper, and dried oregano. Grill or pan-sear the steak on medium-high heat until it reaches your desired doneness. For medium-rare, aim for about 4-5 minutes per side depending on thickness. After cooking, let the steak rest for about 5 minutes before slicing to retain its juiciness.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. This fresh mixture will provide a nice crunch and flavor contrast to the steak.
- In a small bowl, whisk together the olive oil and lemon juice. Pour this dressing over the salad mixture and toss well to combine. To serve, place a generous scoop of quinoa or brown rice in a bowl, top it with sliced steak, and spoon the Mediterranean salad mixture over it.
Notes
Allow the steak to marinate for improved flavor and ensure to let it rest after cooking for better tenderness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg