Ingredients
Scale
- 1 lb flank or sirloin steak
- 2 tbsp olive oil (plus extra for drizzling)
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup assorted bell peppers, sliced
- 1/2 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup crumbled feta cheese
- Fresh herbs (parsley or mint), for garnish
Instructions
- 1. Marinate the Steak: In a bowl, combine olive oil, lemon juice, salt, pepper, and herbs. Add the steak and let it marinate for at least one hour.
- 2. Prepare the Veggies: Slice bell peppers and red onion. Toss with olive oil, salt, and pepper on a baking sheet.
- 3. Roast the Vegetables: Preheat oven to 400°F (200°C). Roast veggies for about 20 minutes until tender.
- 4. Cook the Steak: Heat a skillet over medium-high heat. Sear marinated steak for 4-5 minutes per side until browned but juicy. Let rest before slicing.
- 5. Assemble Your Bowl: Layer quinoa or rice in bowls (optional) and top with roasted veggies, sliced steak, cherry tomatoes, cucumber, and feta cheese.
- 6. Drizzle with Sauce: Finish with olive oil and lemon juice; garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing/Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg