Ingredients
Scale
- 1.5 lbs Flank Steak or Sirloin Steak
- 1 cup Uncooked Quinoa
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Dried Oregano
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Crumbled Feta Cheese
- 1/4 cup Fresh Parsley, chopped
Instructions
- Step 1: Prepare the Quinoa and Steak. Rinse the quinoa thoroughly and cook according to package directions (usually 1 cup quinoa to 2 cups water). While the quinoa cooks, pat the steak dry and rub it with half of the olive oil, salt, pepper, and 1 teaspoon of the dried oregano.
- Step 2: Cook the Steak. Heat a grill or heavy skillet over medium-high heat. Sear the seasoned steak for 4-6 minutes per side for medium-rare (adjust time based on thickness and desired doneness). Remove the steak from the heat and allow it to rest on a cutting board for 10 minutes.
- Step 3: Prepare the Dressing. While the steak rests, whisk together the remaining olive oil, lemon juice, and the remaining 2 teaspoons of dried oregano in a small bowl. Season the dressing generously with salt and pepper to taste.
- Step 4: Slice and Dice. Slice the rested steak thinly against the grain. In a separate bowl, toss the halved cherry tomatoes with the chopped fresh parsley.
- Step 5: Assemble the Bowls. Divide the cooked quinoa evenly among serving bowls. Top the quinoa with slices of steak, the tomato and parsley mixture, and a generous sprinkle of crumbled feta cheese. Drizzle the lemon-oregano dressing over the entire bowl before serving.
Notes
- For best meal prep results, store the steak and quinoa separately from the dressing and tomatoes; combining everything right before serving prevents the ingredients from becoming overly saturated.
- If reheating the steak, pan-sear the slices very briefly or simply enjoy them cold—reheating lean cuts like flank steak in the microwave can make them tough.
- Amp up the Mediterranean vibe by adding a handful of Kalamata olives or a scoop of creamy hummus to your finished bowl for an extra layer of flavor and texture.
- For maximum flavor extraction from the dried oregano, whisk the dressing together first and let it rest for 15 minutes while the steak finishes cooking, allowing the herb time to bloom in the oil and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American