Go Back
Close up view of Mediterranean Steak Bowls showing perfectly seared and sliced flank steak over fluffy quinoa with halved cherry tomatoes and large feta crumbles.

Vibrant Mediterranean Steak Bowls: The Ultimate Fluffy Quinoa Recipe

These vibrant Mediterranean Steak Bowls feature perfectly seared flank steak, fluffy quinoa, crisp cucumbers, cherry tomatoes, and kalamata olives, all topped with large feta crumbles and a creamy tzatziki drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean Steak Bowls Ingredients
  • 1 lb flank steak patted dry
  • 1 tbsp olive oil for searing
  • 1 tsp kosher salt to taste
  • 0.5 tsp black pepper coarse
  • 1 cup quinoa dry, rinsed well
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber crisp green, diced
  • 0.5 cup kalamata olives sliced
  • 0.25 cup red onion thinly sliced
  • 0.5 cup feta cheese large white crumbles
  • 0.5 cup tzatziki sauce for drizzling
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano flakes for sprinkling

Equipment

  • 1 Cast Iron Skillet Essential for searing the flank steak with a slight char.
  • 1 Medium Saucepan with Lid Used for cooking the fluffy quinoa base.

Instructions
 

Making the Mediterranean Steak Bowls
  1. Rinse the quinoa thoroughly. In a medium saucepan, combine the quinoa with 2 cups of water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit for 5 minutes, and fluff with a fork.
  2. Pat the flank steak completely dry with paper towels. Rub the steak evenly with olive oil, kosher salt, and coarse black pepper.
  3. Heat a cast iron skillet over medium-high heat. Once hot, sear the steak for 4-5 minutes per side until a caramelized crust with a slight char forms. Remove from heat and let rest for 10 minutes before slicing thinly against the grain.
  4. While the steak rests, halve the cherry tomatoes, dice the cucumbers, and slice the kalamata olives and red onions.
  5. Divide the fluffy quinoa into shallow ceramic bowls. Arrange the sliced steak, tomatoes, cucumbers, olives, onions, and feta cheese crumbles around the bowl. Drizzle with creamy tzatziki sauce and garnish with chopped fresh parsley and dried oregano flakes.

Notes

Tip 1: Always slice the flank steak against the grain for maximum tenderness.
Tip 2: Do not skip resting the steak; it ensures the juices remain inside the meat, not in your bowl.
QR Code linking back to recipe