Description
A vibrant and flavorful Mediterranean Steak Bowl recipe featuring marinated flank steak, fluffy couscous, fresh vegetables, creamy hummus, and tangy feta cheese, perfect for a hearty and healthy meal inspired by Mediterranean cuisine.
Ingredients
For the Steak:
- 1 pound flank steak or sirloin steak
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced or grated
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Couscous:
- 1 1/4 cup water or broth
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 cup couscous, dry
For the Bowls:
- 1 cup hummus
- 1 head romaine lettuce, roughly chopped
- 1 tomato, sliced
- 1/2 English cucumber, halved and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives (optional)
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1/4 cup feta cheese, crumbled
- Fresh parsley, roughly chopped, to serve
Instructions
- Marinate the Steak: In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and black pepper until well combined. Add the flank steak to the bowl, toss to coat thoroughly in the marinade, and let it marinate for at least 20 minutes at room temperature or up to 12 hours covered in the refrigerator.
- Prepare the Couscous: When ready to cook the steak, bring water and salt to a boil in a small pot. Stir in the couscous and olive oil, then remove from heat and cover with a lid. Let the couscous stand for 5 minutes. Afterward, remove the lid, fluff the couscous with a fork, and set aside.
- Cook the Steak: Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Add the marinated steak and cook for 4-5 minutes on one side. Flip and cook an additional 4-5 minutes for medium-rare, 6-7 minutes for medium, or 8-9 minutes for medium-well. Check doneness with a thermometer: 130–135°F for medium-rare, 140–145°F for medium, 150–155°F for medium-well. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
- Prepare the Vegetables: While the steak rests, chop romaine lettuce, slice tomato, cucumber, red onion, and kalamata olives (if using). Toss the vegetables in a large bowl with olive oil and lemon juice, seasoning with salt and pepper to taste.
- Slice the Steak: After the resting period, slice the steak thinly against the grain into strips.
- Assemble the Bowls: Divide hummus evenly among 4 bowls, spreading it across the bottom. Top with couscous, mixed vegetables, sliced steak, then sprinkle with crumbled feta cheese and fresh parsley. Serve immediately.
- Storage: Store any leftover steak and couscous separately in airtight containers in the refrigerator for up to 4 days.
Notes
- To Use Quinoa: Substitute the couscous with 1 cup quinoa. Boil salted water, add quinoa, and cook for 15 minutes or until tender. Drain and use as directed in the assembly step.
- To Use Garlic Powder: Replace the garlic clove with 1/2 teaspoon garlic powder in the steak marinade for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
