Description
This Flavorful Mediterranean Steak Bowls recipe combines tender grilled steak with fresh avocado, roasted cherry tomatoes, feta cheese, mixed greens, and Kalamata olives for a vibrant and nutritious meal. Drizzled with olive oil and balsamic vinegar, and garnished with fresh herbs, this dish is perfect for a quick, healthy, and satisfying lunch or dinner.
Ingredients
Scale
Steak and Marinade
- 8 oz flank, sirloin, or skirt steak
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Optional marinade: 1 clove garlic (minced), 1 tbsp lemon juice, 1 tsp dried oregano
Vegetables and Toppings
- 1 cup cherry tomatoes
- 1 ripe avocado, sliced
- 2 cups mixed greens or arugula
- 1/4 cup Kalamata or mixed olives, pitted
- 1/4 cup crumbled feta cheese
- 1 tbsp olive oil (for roasting tomatoes)
- Salt and pepper, to taste (for roasting tomatoes)
Finishing Touches
- 2 tbsp olive oil (for drizzling)
- 1 tbsp balsamic vinegar
- Fresh herbs such as parsley, chopped for garnish
- Salt and pepper, to taste (for final seasoning)
Instructions
- Season the Steak: Rub the steak evenly with salt, pepper, and olive oil. For added flavor, optionally marinate the steak with minced garlic, lemon juice, and oregano for at least 15 minutes.
- Cook the Steak: Grill or sear the steak over medium-high heat for 3-4 minutes on each side until cooked to your desired doneness. Remove the steak and let it rest for 5 minutes before slicing thinly against the grain to maximize tenderness.
- Roast Tomatoes (Optional): Toss cherry tomatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for 10-12 minutes until tender and slightly caramelized.
- Assemble Bowls: Divide the mixed greens or arugula between two bowls. Top each with sliced steak, roasted cherry tomatoes, avocado slices, Kalamata olives, and crumbled feta cheese.
- Finish and Serve: Drizzle each bowl with olive oil and balsamic vinegar. Garnish with freshly chopped herbs, and season with salt and pepper to taste. Serve immediately and enjoy the vibrant Mediterranean flavors.
Notes
- For best results, use a meat thermometer to cook the steak to medium rare (130-135°F) if preferred.
- If you prefer not to roast tomatoes, fresh cherry tomatoes can be used for a lighter, fresher taste.
- Use arugula for a peppery bite or mixed greens for a milder flavor base.
- Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower fat version, reduce the olive oil used or use cooking spray when searing the steak.
