Ingredients
Scale
- 1 pound flank steak
- Olive oil
- Juice of 1 lemon
- 2 cups cooked quinoa or couscous
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup red onion, thinly sliced
- 1 cup chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled (or plant-based alternative)
- ¼ cup Kalamata olives, pitted and sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the steak in olive oil, lemon juice, paprika, salt, and pepper for 15-30 minutes.
- Cook quinoa or couscous according to package instructions.
- Grill the marinated flank steak over medium-high heat for 6-8 minutes per side until medium-rare; let it rest before slicing.
- In a bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and chickpeas; season with olive oil and salt.
- Assemble bowls by dividing quinoa or couscous and topping with sliced steak and vegetable mixture.
- Garnish with crumbled feta cheese and olives; serve with additional lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 590
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 85mg