Description

A delicious, customizable bowl filled with juicy steak, crisp veggies, and a medley of flavors that make for a satisfying yet healthy meal.

Ingredients

For the steak and marinade

3 tablespoons Olive oil (For marinade)
2 tablespoons Lemon juice (Freshly squeezed)
3 cloves Garlic, minced
2 teaspoons Dried oregano
1 teaspoon Smoked paprika (Optional)
0.25 teaspoon Salt and black pepper (To taste)
1 pound Flank steak (or sirloin or ribeye) (Choose desired cut)

For the grain base

2 cups Cooked rice, quinoa, or couscous (Choose your preferred grain)

For the fresh veggies

1 Cucumber, diced
1 cup Cherry tomatoes, halved
0.5 cup Red onion, diced
2 cups Romaine or spinach (For base)

For toppings

0.5 cup Feta cheese, crumbled
0.5 cup Kalamata olives, pitted and sliced
0.5 cup Hummus (Optional)
0.25 cup Pepperoncini (Optional)

For herbs and sauce

0.25 cup Fresh parsley or dill, chopped
0.5 cup Tzatziki sauce or yogurt sauce (For drizzling)

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Instructions

Preparation

Start cooking your grain base (rice or quinoa) according to package instructions.
While the grain cooks, marinate the steak with olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper for at least 20 minutes.
Chop the cucumber, cherry tomatoes, and red onion. Toss them with a pinch of salt and a squeeze of lemon for added freshness.

Cooking

Cook the marinated steak on a grill or in a hot skillet to your preferred doneness. Let it rest for 5 to 10 minutes before slicing.

Assembly

In a bowl, layer the cooked grain, greens, diced veggies, and sliced steak.
Top with feta, olives, herbs, and a drizzle of tzatziki or yogurt sauce.

Notes

For best results, prepare grains and steak ahead of time and store cooked components separately to maintain freshness. Toppings can be adjusted or mixed based on personal preferences.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: Mediterranean