Description
These Mediterranean Steak Bowls feature juicy garlic-lemon marinated flank steak served over hearty farro with fresh cucumber, cherry tomatoes, Kalamata olives, feta cheese, and a creamy Greek yogurt dressing. A colorful, satisfying meal packed with fresh Mediterranean flavors.
Ingredients
Scale
For the Steak:
- 1 lb flank steak
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- Juice of 1 lemon
- Salt and pepper to taste
For the Bowls:
- 1 cup uncooked farro (or quinoa/brown rice)
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 6 oz feta cheese, crumbled
- 1 cup fresh parsley, chopped
- 1 avocado, sliced (optional)
For the Greek Yogurt Dressing:
- 1/2 cup Greek yogurt (full fat)
- 1 tbsp olive oil
- Extra lemon juice for dressing
Instructions
- Combine the flank steak with olive oil, minced garlic, dried oregano, ground cumin, paprika, lemon juice, salt, and pepper. Turn to coat evenly and let the steak rest while preparing the other ingredients.
- Cook the farro according to the package instructions until tender but still slightly chewy. Drain any excess liquid if necessary and set aside. If using quinoa or brown rice, prepare according to package directions.
- Heat a large skillet or grill over medium-high heat. Add the marinated flank steak and cook, turning as needed, until browned and cooked to your preferred doneness.
- Transfer the steak to a cutting board and let it rest before slicing thinly against the grain.
- Prepare the toppings by dicing the cucumber, halving the cherry tomatoes, thinly slicing the red onion, and chopping the fresh parsley. Have the Kalamata olives and crumbled feta ready. Slice the optional avocado just before serving.
- In a small bowl, combine the full-fat Greek yogurt, olive oil, and extra lemon juice. Stir until smooth and creamy.
- Divide the cooked farro among serving bowls. Top with sliced steak, cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and fresh parsley.
- Add sliced avocado if desired and finish with the Greek yogurt dressing. Serve immediately.
Notes
- Farro can be replaced with quinoa or brown rice, prepared according to package directions.
- Slice the rested steak against the grain for a more tender texture.
- Store the dressing, cooked steak, grains, and fresh toppings separately for convenient meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Method: Stovetop / Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 690 kcal
- Sugar: 7 g
- Sodium: 1,050 mg
- Fat: 31 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 48 g
- Cholesterol: 105 mg
Keywords: Mediterranean Steak Bowls, Mediterranean steak bowl recipe, flank steak bowls, Greek steak bowls, steak meal prep, healthy steak dinner