Ingredients
Scale
- 1 pound of flank steak
- 2 cups cooked quinoa or couscous
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, pitted and sliced
- Fresh parsley, chopped
- Olive oil, for drizzling
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Marinate the steak with olive oil, lemon juice, salt, and pepper for at least 10 minutes.
- Cook the marinated steak on a grill or skillet for 4-5 minutes on each side for medium-rare.
- Let the steak rest for 5 minutes before slicing.
- Chop cucumbers, halve cherry tomatoes, and slice bell pepper and red onion.
- Assemble the bowls with quinoa or couscous, topped with sliced steak, veggies, olives, feta, olive oil, and parsley.
Notes
- Adjust cooking time based on preferred steak doneness.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling/Skillet
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg