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- 1 lb flank steak - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small cubes - 1 red onion, thinly sliced - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - Fresh parsley, finely chopped - 1 lemon, zested and juiced - 4 tablespoons tahini sauce The main star of this dish is the flank steak. This cut cooks quickly and tastes great. I like to use smoked paprika, garlic powder, and cumin for the marinade. These spices give the steak a warm, rich flavor. Olive oil helps the spices stick to the meat. Fresh veggies add color and crunch. Cherry tomatoes burst with juice, while cucumbers cool each bite. Red onion gives a sharp taste, and Kalamata olives bring a briny touch. Feta cheese crumbles on top add creaminess. Fresh parsley brightens the dish, while lemon juice and zest give it a zesty pop. The tahini sauce ties everything together, making each bite creamy and rich. This mix of flavors and textures makes the Mediterranean Steak Power Bowls a fun meal. You get a bit of everything in each bite! {{ingredient_image_2}} - In a medium bowl, mix: - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and black pepper, to taste - Rub this marinade all over 1 lb flank steak. Make sure the steak is well-coated. Cover it and let it sit for at least 30 minutes. For more flavor, refrigerate it for 1-2 hours. - Preheat your grill or a heavy skillet over high heat. - Take the steak out of the marinade, tossing the leftover marinade. - Grill or sear the steak for about 4-6 minutes on each side. Adjust the time for your desired doneness. - After cooking, let the steak rest for 5-10 minutes. Then slice it against the grain into thin strips. - In a large serving bowl, create a base with 2 cups of cooked quinoa. Spread it evenly at the bottom. - Layer on the fresh ingredients: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, thinly sliced - 1 cup Kalamata olives, halved - Sprinkle 1 cup of crumbled feta cheese on top. - Lay the sliced steak over the fresh ingredients. Ensure every bowl has a good portion. - Drizzle 4 tablespoons of tahini sauce on top. Squeeze fresh lemon juice, then sprinkle lemon zest. - Finish with finely chopped fresh parsley for color and flavor. For the best taste, know your cooking times. Aim for about 4-6 minutes on each side for medium-rare. If you want your steak more done, increase the time. Always check the center for doneness. After cooking, let the steak rest for 5-10 minutes. This helps keep the juices inside and makes for a tender bite. Fresh herbs add bright flavors. Use parsley or mint for a fresh touch. You can also try different sauces. A drizzle of balsamic glaze or a lemon vinaigrette can change the taste. Experiment and find what you love most! Layer your ingredients for a beautiful look. Start with the quinoa, then add the veggies in sections. This way, each ingredient stands out. For a final touch, garnish with parsley. It adds color and freshness. You could also add lemon wedges on the side. This makes your bowl even more appealing! Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the flank steak for at least 2 hours or overnight. This will allow the spices to penetrate the meat deeply, making it more tender and flavorful. Rest the Steak: After cooking, always let the steak rest for 5-10 minutes before slicing. This helps retain the juices, ensuring each bite is succulent and flavorful. Use Warm Quinoa: For a better texture and flavor, serve the quinoa warm. This adds a comforting element to the bowl and helps meld the flavors together. Fresh Herbs Make a Difference: Don't skip the fresh parsley garnish! It adds a pop of color and a fresh, bright flavor that elevates the whole dish. {{image_4}} You can switch up the protein in this dish. Chicken is a great option. Use grilled chicken thighs for a juicy bite. Shrimp also works well, cooked quickly in a pan. If you want a plant-based choice, try tofu. Marinate and grill it just like the steak. Each option brings its own flavor. Grains add texture and flavor to your bowl. Brown rice gives a nutty taste and is filling. Couscous cooks fast and soaks up flavors well. Farro is chewy and adds a hearty feel to your meal. Choose the grain that fits your taste and diet. Dressings enhance the flavors of your bowl. A lemon vinaigrette adds brightness and zest. Just mix olive oil, lemon juice, and a pinch of salt. For a creamier option, use yogurt dressing. It adds a nice tang and complements the other ingredients. Choose a dressing that suits your mood! To keep your Mediterranean Steak Power Bowls fresh, store them in the fridge. Place the leftover bowls in airtight containers. This helps keep flavors intact and prevents spoilage. Make sure to separate the steak from the grains and veggies if possible. This way, they stay fresh longer. It is best to eat leftovers within three days. When you're ready to enjoy your leftovers, reheating is easy. For the steak, use a skillet over medium heat. This keeps it juicy. Heat the quinoa and veggies in the microwave for about one minute. Stir halfway through to ensure even heating. If you want to avoid drying out the steak, add a splash of water or broth. Here are some guidelines for how long each component lasts: - Cooked steak: 3-4 days in the fridge. - Quinoa: 5-7 days when stored properly. - Fresh veggies: 2-3 days for best taste. - Tahini sauce: 1-2 weeks if sealed tightly. Following these tips helps you enjoy your Mediterranean Steak Power Bowls longer! Yes, you can make parts of this recipe ahead of time. Cook your quinoa in advance and store it in the fridge. You can also marinate the steak the night before. Just grill it fresh when you are ready to serve. The fresh veggies can be chopped ahead too. Just keep them in separate containers to keep them crisp. This recipe is mostly gluten-free. The main ingredient to watch is the tahini. Ensure your tahini is gluten-free. Quinoa is a great grain choice. It is naturally gluten-free. Avoid any sauces that may contain gluten. Always check the labels to be safe. You can use marinated tofu or tempeh instead of steak. Both options provide great texture and flavor. Use a plant-based feta for a cheese alternative. Swap the tahini sauce for a vegan dressing. This way, you keep all the flavors while making it vegan. Yes, you can use hummus as a tasty alternative to tahini. You could also use a yogurt sauce if you prefer. A simple lemon and olive oil dressing can work well too. Just make sure to keep the flavors bright and fresh. Each bowl has about 450 calories. This includes protein from the steak and quinoa. You get healthy fats from the olive oil and tahini. The veggies add fiber and vitamins. The feta adds calcium, making this meal well-rounded and nutritious. This blog post guided you through making delicious Mediterranean Steak Power Bowls. We covered the essential ingredients, step-by-step cooking, and helpful tips to elevate your dish. Remember to choose fresh veggies and let the steak rest for the best flavor. You can also try different proteins or grains to match your taste. Enjoy experimenting with variations to keep your meals exciting. With this recipe, you have a healthy, tasty meal ready in no time. Enjoy every flavorful bite!

Mediterranean Steak Power Bowls

A vibrant and flavorful bowl featuring marinated flank steak, fresh vegetables, and a creamy tahini sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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 freshly ground black pepper
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced into small cubes
  • 1 unit red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • for garnish fresh parsley, finely chopped
  • 1 unit lemon, zested and juiced
  • 4 tablespoons tahini sauce

Instructions
 

  • In a medium mixing bowl, combine the olive oil, smoked paprika, garlic powder, ground cumin, and a generous pinch of salt and black pepper. Mix well to create a marinade. Rub this mixture all over the flank steak, ensuring every surface is well-coated. Cover and let it marinate at room temperature for at least 30 minutes, or refrigerate for 1-2 hours to deepen the flavors.
  • Preheat your grill or a heavy skillet over high heat. Once hot, remove the steak from the marinade, discarding any leftover marinade. Grill or sear the steak for approximately 4-6 minutes on each side for medium-rare, adjusting the time according to your desired doneness. Once cooked, remove the steak from heat and allow it to rest for 5-10 minutes before slicing it against the grain into thin strips.
  • In a large serving bowl, create a bed of quinoa, spreading it evenly across the bottom.
  • Layer on the vibrancy by adding halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives. Sprinkle the crumbled feta cheese generously over the top, arranging the ingredients visually to create a colorful display.
  • Artistically lay the sliced steak on top of the fresh ingredients in each bowl, ensuring an even distribution for delightful bites.
  • Enhance the dish by drizzling creamy tahini sauce over the assembled bowls. Squeeze fresh lemon juice on top to add brightness, then finish with a sprinkle of lemon zest for a refreshing citrus kick.
  • Generously top with finely chopped fresh parsley, adding a burst of color and a hint of freshness to each bowl.

Notes

For an appealing visual contrast, serve in large, shallow bowls with each ingredient distinctly layered. Consider providing lemon wedges on the side.
Keyword Mediterranean, power bowl, quinoa, steak