Ingredients
- Steak (Sirloin or Flank) – 1 pound
- Olive Oil – 2 tablespoons
- Lemon – 1 (juice and zest)
- Garlic – 2 cloves, minced
- Cherry Tomatoes – 1 pint, halved
- Cucumber – 1, diced
- Kalamata Olives – 1/2 cup, pitted and halved
- Feta Cheese – 4 ounces, crumbled
Instructions
- Step 1: Marinate the steak: In a bowl, combine olive oil, lemon juice, lemon zest, and minced garlic. Add the steak and marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
- Step 2: Cook the steak: Heat a grill or skillet over medium-high heat. Remove the steak from the marinade (discard the marinade) and cook to your desired level of doneness (about 4-5 minutes per side for medium-rare). Let the steak rest for 5-10 minutes before slicing.
- Step 3: Prepare the vegetables: While the steak is resting, combine the halved cherry tomatoes, diced cucumber, and Kalamata olives in a large bowl.
- Step 4: Slice the steak: Thinly slice the steak against the grain.
- Step 5: Assemble the bowls: Divide the vegetables among bowls. Top with the sliced steak and crumbled feta cheese.
Notes
- Store leftover steak and vegetables separately in airtight containers in the refrigerator to prevent the vegetables from becoming soggy.
- Reheat the sliced steak gently in a skillet over medium-low heat or briefly in the microwave to avoid overcooking and drying it out.
- Garnish with fresh oregano or mint for an extra burst of Mediterranean flavor and aroma.
- For a richer flavor, consider adding a tablespoon of balsamic glaze to the steak during the last minute of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American