Description
Mediterranean Steak Bowls are a vibrant and flavorful meal featuring tender marinated steak, fluffy couscous, fresh vegetables, creamy hummus, and tangy feta cheese. This easy-to-make dish combines grilled steak with Mediterranean-inspired ingredients for a wholesome and satisfying dinner perfect for any night of the week.
Ingredients
Steak Marinade
- 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
Couscous
- 1 1/4 cup water or broth
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 cup couscous, dry
Salad and Bowl Assembly
- 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 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, minced garlic, Dijon mustard, 1 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add the flank steak and toss to coat evenly. Let it marinate for at least 20 minutes at room temperature or cover and refrigerate for up to 12 hours for deeper flavor.
- Prepare the Couscous: While the steak marinates, bring 1 1/4 cup water or broth and 1/2 teaspoon salt to a boil in a small pot. Stir in 1 cup couscous and 2 teaspoons olive oil, then remove from heat. Cover with a lid and let it stand for 5 minutes. 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 another 4-5 minutes for medium-rare, 6-7 minutes for medium, or 8-9 minutes for medium-well. Use a thermometer to check doneness (130-135°F medium-rare). Remove steak from heat and rest on a cutting board for at least 5 minutes.
- Prepare the Salad: Meanwhile, chop the romaine lettuce, slice the tomato and cucumber, thinly slice the red onion, and optionally chop kalamata olives. Place all the veggies in a large bowl, drizzle with 2 tablespoons olive oil and juice of 1 lemon, then toss to combine. Season with salt and pepper to taste.
- Assemble the Bowls: Divide hummus evenly among 4 bowls, spreading it on the bottom. Top with a layer of couscous, then the mixed salad vegetables. Slice the rested steak thinly against the grain and arrange on top. Sprinkle with crumbled feta cheese and chopped fresh parsley before serving.
- Storage: Store any leftover steak and couscous separately in airtight containers in the refrigerator for up to 4 days. Reheat gently before serving.
Notes
- Marinating the steak longer enhances the flavor and tenderness.
- Use broth instead of water to cook couscous for extra flavor.
- Adjust steak cooking times according to preferred doneness and thickness.
- Omitting olives keeps the dish milder; however, they add authentic Mediterranean flavor.
- Serve with warm pita bread or extra lemon wedges if desired.
