Description
Mediterranean Steak Bowls are a delicious and healthy dinner option featuring tender marinated flank steak, fluffy jasmine rice, fresh vegetables, and classic Mediterranean toppings like feta cheese, kalamata olives, and creamy hummus and tzatziki sauces. This easy stovetop recipe brings together bold flavors and fresh ingredients for a satisfying meal perfect for any night of the week.
Ingredients
Scale
Steak and Marinade
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rice
- 1 cup uncooked jasmine rice or basmati rice
- 2 cups water or broth
Toppings and Garnishes
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup hummus
- 1/4 cup tzatziki sauce
- 2 tablespoons chopped fresh parsley
Instructions
- Marinate the Steak: In a small bowl, combine 1 tablespoon olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper. Rub this mixture evenly over the flank steak. Let it marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator to develop rich, vibrant flavors.
- Cook the Rice: Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water or broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Cook the Steak: Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the marinated flank steak and cook for 4 to 6 minutes per side, depending on the thickness and your preferred doneness level. Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes to retain its juices.
- Slice the Steak: Carefully slice the rested steak thinly against the grain to ensure maximum tenderness.
- Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top each bowl with sliced steak, halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced kalamata olives, and crumbled feta cheese. Add a spoonful of hummus and tzatziki sauce to each bowl for creaminess and flavor.
- Garnish and Serve: Sprinkle chopped fresh parsley over the assembled bowls for a bright, fresh finish. Serve immediately and enjoy your vibrant Mediterranean Steak Bowls.
Notes
- For extra flavor, add a drizzle of fresh lemon juice or a sprinkle of sumac just before serving.
- Substitute quinoa or cauliflower rice for a lower-carb option.
- Grill the steak instead of pan-searing to impart a smoky flavor.
