Ingredients
Scale
- 1 lb flank steak
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and sliced
- 2 cups mixed greens (like arugula or spinach)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Start by marinating the flank steak. In a bowl, combine olive oil, red wine vinegar, oregano, salt, and pepper. Let the steak marinate for at least 30 minutes, or up to overnight if you have time.
- Heat a grill or grill pan over medium-high heat. Cook the steak for about 4-5 minutes per side, depending on your desired doneness. I like mine medium-rare, which is about 130°F.
- Once cooked, let the steak rest for 5 minutes before slicing it against the grain into thin strips. This keeps it tender and juicy.
- While the steak is resting, prepare your quinoa or brown rice according to package instructions. You want this ready to serve as the base of your bowl.
- Assemble your bowls. Start with a base of quinoa or rice, then layer on the mixed greens, cucumber, cherry tomatoes, red onion, and bell pepper.
- Add the sliced steak on top, followed by crumbled feta and olives. Drizzle with any extra dressing or olive oil if desired.
- Serve immediately and enjoy the explosion of flavors!
- Prep Time: 30
- Cook Time: 10