This dish is not just a meal; it’s a vibrant celebration of flavors and textures that can transform your weeknight dinners or weekend gatherings into something special.
Ingredients
Scale:
1 lb Flank or sirloin steak
1/4 cup Olive oil
3 cloves Garlic, minced
2 tbsp Fresh lemon juice
1 tsp Dried oregano
1 tsp Salt
1/2 tsp Black pepper
2 cups Cooked quinoa or couscous
1 Cucumber, diced
1 cup Cherry tomatoes, halved
1/2 Red onion, thinly sliced
1/2 cup Feta cheese, crumbled
1/4 cup Fresh parsley, chopped
Instructions
In a bowl, whisk together olive oil, minced garlic, lemon juice, oregano, salt, and black pepper to create the marinade.
Add the steak to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat your grill to medium-high heat. Remove the steak from the marinade, allowing excess to drip off.
Grill the steak for about 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. Let the steak rest for 5–10 minutes after grilling.
While the steak is resting, prepare the bowls. Divide the cooked quinoa or couscous among serving bowls.
Top the grains with diced cucumber, halved cherry tomatoes, sliced red onion, and crumbled feta cheese.
Slice the rested steak against the grain and arrange it on top of the vegetables. Sprinkle with fresh parsley.
Serve immediately, drizzled with any remaining marinade or a splash of extra olive oil.
