Description
Sear perfection! Flank steak marinated simply in oregano and olive oil, quickly grilled for a tender, flavorful bowl over quinoa. This easy Mediterranean meal offers bold taste in minutes.
Ingredients
- Flank Steak (1.5 lbs)
- Olive Oil (3 tablespoons)
- Dried Oregano (1 teaspoon)
- Salt and Black Pepper (to taste)
- Cooked Quinoa (2 cups)
- Cherry Tomatoes (1 cup, halved)
- Cucumber (1 cup, chopped)
- Feta Cheese (1/2 cup, crumbled)
Instructions
- Step 1: Pat the flank steak dry and rub it thoroughly with 2 tablespoons of olive oil, dried oregano, salt, and black pepper. Allow the steak to marinate at room temperature for at least 15 minutes while you prepare the remaining ingredients.
- Step 2: Heat a large skillet or grill pan over medium-high heat with the remaining 1 tablespoon of olive oil. Sear the steak for 4-6 minutes per side for medium-rare, or longer until the desired internal temperature is reached.
- Step 3: Remove the cooked steak from the heat and place it on a cutting board, tenting it loosely with foil. Allow the steak to rest for 5-10 minutes before slicing it thinly against the grain.
- Step 4: Prepare the Mediterranean bowl components: Assemble your four serving bowls by placing 1/2 cup of cooked quinoa in the bottom of each. Around the quinoa, arrange the halved cherry tomatoes and chopped cucumber.
- Step 5: Top the bowls evenly with the sliced steak. Sprinkle the crumbled feta cheese and an optional garnish (such as fresh parsley or a dollop of tzatziki sauce) over the steak and vegetables before serving immediately.
Notes
- For best freshness, store leftover steak and quinoa separately from the fresh components (tomatoes, cucumber, and feta), and combine them just before serving the next day.
- To keep the steak tender when reheating, skip the microwave and gently warm the sliced steak in a skillet with a splash of beef broth or water until just heated through.
- Elevate the bowl with a simple lemon-herb vinaigrette or a dollop of thick tzatziki to marry the savory steak with the fresh Mediterranean vegetables.
- Remember that allowing the flank steak to rest for the full 5-10 minutes post-sear is crucial; this step retains the juices, making slicing thinly against the grain much easier and more delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl (approx. 450g)
- Calories: 585
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 10g
- Trans Fat: 0.1g
- Protein: 3g