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The Mediterranean diet has long been celebrated not only for its delicious flavors but also for its numerous health benefits. This eating pattern emphasizes whole foods, healthy fats, lean proteins, and plenty of fresh fruits and vegetables. Studies have shown that adhering to a Mediterranean-style diet can reduce the risk of chronic diseases, improve heart health, and even support weight management. With an emphasis on vibrant, nutrient-rich ingredients, it’s no wonder that people are increasingly turning to Mediterranean-inspired meals to nourish their bodies.

Mediterranean Steak Bowls

Looking for a flavorful and satisfying meal? Try these Mediterranean Steak Bowls! Perfectly marinated flank steak, fluffy quinoa, and a vibrant mix of fresh veggies come together for a delicious and healthy dish. Topped with crumbled feta and a squeeze of lemon, this recipe is not only easy to make but also a feast for the eyes. Great for meal prep or a cozy dinner, this dish will transport your taste buds straight to the Mediterranean. Enjoy!
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Ingredients
  

1 lb flank steak

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup quinoa

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup red onion, finely chopped

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

¼ cup fresh parsley, chopped

Juice of 1 lemon

1 teaspoon dried oregano

Instructions
 

Marinate the Steak: In a bowl, combine olive oil, garlic powder, smoked paprika, salt, and pepper. Rub the mixture over the flank steak and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

    Cook the Quinoa: Rinse the quinoa under cold water. In a pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and let simmer for 15 minutes until fluffy. Remove from heat and let it sit covered for an additional 5 minutes.

      Cook the Steak: Heat a grill or skillet over medium-high heat. Cook the flank steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.

        Prepare the Vegetables: In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Drizzle with lemon juice and sprinkle with dried oregano. Toss gently to combine.

          Assemble the Bowls: In each serving bowl, add a scoop of quinoa as the base. Top with sliced steak and a generous amount of the vegetable and feta mixture.

            Serve and Enjoy: Drizzle with a little extra olive oil if desired, sprinkle with additional parsley, and serve immediately.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4