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For the heart of your Mediterranean Steak Power Bowls, gather these key items: - 1 lb flank steak - 1 cup quinoa, rinsed - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 cup red bell pepper, diced - ½ cup kalamata olives, pitted and sliced - ½ cup feta cheese, crumbled - Fresh parsley, chopped for garnish - Lemon wedges for serving These ingredients create a balanced meal rich in flavor and nutrition. The flank steak adds protein, while the quinoa provides a healthy grain base. To give the steak its amazing flavor, use these spices: - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 2 tablespoons olive oil Mix these spices to create a marinade. Rub it on the flank steak for at least 30 minutes. This step enhances the meat’s taste and tenderness. Add fresh toppings for extra flavor and color: - Cherry tomatoes - Cucumber - Red bell pepper - Kalamata olives - Crumbled feta cheese - Chopped parsley These toppings not only make the dish pretty but also add crunch and zest. The lemon wedges bring a bright finish that ties all flavors together. Enjoy making your Mediterranean Steak Power Bowls! To marinate the flank steak, mix smoked paprika, cumin, garlic powder, salt, pepper, and olive oil in a small bowl. Rub this blend onto the steak. Let it sit for at least 30 minutes at room temperature. This step adds great flavor to the meat. For the quinoa, start by bringing vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa to the boiling broth. Lower the heat and cover the pan. Let it simmer for 15 minutes until the broth is absorbed. Fluff it with a fork once done. This yields a light and fluffy base for your bowl. Preheat your grill or grill pan to medium-high heat. Grill the marinated flank steak for 4-5 minutes on each side for medium-rare. Adjust cooking time if you prefer it more done. After grilling, let the steak rest for 5 minutes. While it rests, chop the cherry tomatoes, cucumber, red bell pepper, and olives. Toss them in a bowl for a fresh salad. Grab your serving bowls and start with a layer of fluffy quinoa at the bottom. Next, place the sliced steak on top. Then, add the cherry tomatoes, cucumber, red bell pepper, and olives. This creates a colorful and tasty mix. Top each bowl with crumbled feta cheese. Finish with a sprinkle of fresh parsley for a pop of color. Serve each bowl with a lemon wedge for added zest. This brightens each bite and makes the dish even more refreshing. To get a juicy, grilled steak, start with a good marinade. Use smoked paprika, cumin, garlic powder, salt, and pepper mixed with olive oil. Rub this mixture all over the flank steak. Let it sit for at least 30 minutes. This helps the flavors soak in. Preheat your grill to medium-high heat. Grill each side for about 4-5 minutes for a medium-rare result. Let the steak rest after grilling. This keeps it tender and juicy. Cooking quinoa may seem tricky, but it’s easy! Use vegetable broth for added flavor. Bring it to a boil, then add rinsed quinoa. Lower the heat and cover the pan. Let it simmer for about 15 minutes. When done, remove it from heat and fluff it with a fork. Fluffing helps separate the grains and keeps it light. When sourcing ingredients, look for fresh produce. Cherry tomatoes, cucumbers, and bell peppers should be vibrant and firm. If you can't find flank steak, try sirloin or ribeye. For a vegetarian option, use grilled tofu or chickpeas. If you don’t have kalamata olives, green olives work too. Feta cheese can be swapped for goat cheese for a different taste. Always choose high-quality ingredients for the best flavor. {{image_2}} If you want a vegetarian twist, swap flank steak for grilled eggplant or marinated tofu. Both options soak up flavors well. Try using chickpeas for protein too. They add a nice, hearty texture. You can also mix in your favorite beans, like black or kidney beans. They provide a creamy taste and pair well with the other toppings. To change the flavor of the power bowls, try different spices. You can use harissa for a spicy kick or za’atar for a herby taste. Adding smoked sea salt can enhance the smoky flavor without extra cooking. You might also love a drizzle of tahini for creaminess. Mixing lemon juice with olive oil creates a fresh dressing that brightens every bite. Seasonal veggies make your bowl fresh and vibrant. In spring, add asparagus or peas for crunch. Summer is great for zucchini and corn, which taste sweet when grilled. In fall, roasted butternut squash brings a warm flavor. Winter calls for hearty greens like kale or Brussels sprouts. Use what’s fresh at the market to keep your bowls exciting all year long. To store your Mediterranean Steak Power Bowls, first, let them cool. Place the bowls in airtight containers. Make sure to separate the steak and veggies from the quinoa if possible. This keeps everything fresh. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing the components. Just remember to use freezer-safe containers. When you are ready to enjoy your leftovers, reheating is key. For best results, use the microwave. Heat the quinoa and veggies together for about one minute. Check and stir, then heat for another 30 seconds if needed. For the steak, you can use a skillet on low heat. This method helps keep it juicy. Avoid overheating, as it can make the steak tough. The shelf life of each ingredient can vary. Flank steak lasts about 3 to 5 days in the fridge. Cooked quinoa stays fresh for about a week. Cherry tomatoes and cucumbers last around 5 days. Feta cheese can be good for up to two weeks if stored well. Once you assemble the bowls, eat them within three days for the best taste and quality. You can use sirloin steak, skirt steak, or even chicken. These cuts of meat cook well and absorb flavors. If you want a plant-based option, try grilled portobello mushrooms or marinated tofu. Both add a nice texture and flavor. Yes, you can. Cook the quinoa and grill the steak ahead of time. Store them in separate containers in the fridge. Chop your veggies and keep them fresh until you are ready to serve. This way, you can enjoy a quick meal later. To make this dish gluten-free, use gluten-free quinoa. Check labels on vegetable broth to ensure it's gluten-free. All the other ingredients are naturally gluten-free, so you can enjoy this power bowl worry-free. Pair your Mediterranean Steak Power Bowls with a fresh Greek salad or roasted veggies. Hummus and pita chips also make great sides. You can even serve a light soup to round out your meal. Mediterranean Steak Power Bowls are tasty and healthy. We covered the key ingredients, from flank steak to toppings. You learned how to marinate and cook quinoa, then grill steak. Remember our tips for the best results: perfect steak and fluffy quinoa. Feel free to get creative with variations, and don't forget about storage for leftovers. With this knowledge, you can prepare delicious power bowls any time. Enjoy your cooking adventure and impress your family with these meals.

Mediterranean Steak Power Bowls

Savor the flavors of Mediterranean Steak Power Bowls with this delicious recipe! Tender marinated flank steak is grilled to perfection and served over fluffy quinoa, topped with fresh veggies and crumbled feta for a hearty meal. Perfect for lunch or dinner, these bowls are packed with protein and healthy ingredients. Ready to impress your taste buds? Click through to discover how to create this vibrant dish at home!
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Ingredients
  

1 lb flank steak

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup red bell pepper, diced

½ cup kalamata olives, pitted and sliced

½ cup feta cheese, crumbled

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Marinate the Steak: In a small bowl, mix together the smoked paprika, cumin, garlic powder, salt, pepper, and olive oil. Rub this spice mixture all over the flank steak and let marinate for at least 30 minutes at room temperature.

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes until the liquid has absorbed. Remove from heat and fluff with a fork.

      Grill the Steak: Preheat a grill or grill pan over medium-high heat. Grill the marinated flank steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the heat and let it rest for about 5 minutes before slicing into thin strips.

        Prepare the Vegetables: While the steak is resting, prepare the cherry tomatoes, cucumber, red bell pepper, and olives. You can toss them together in a bowl for a fresh salad option.

          Assemble the Power Bowls: In each bowl, add a base of fluffy quinoa. Top it with sliced steak and then layer on the cherry tomatoes, cucumber, red bell pepper, and olives.

            Finish with Feta: Crumble feta cheese on top of each bowl and garnish with fresh parsley.

              Serve with Lemon: Serve each bowl with a wedge of lemon for a zesty finish.

                Prep Time: 15 mins | Total Time: 1 hr | Servings: 4