Step 1: Marinate the Steak

The first thing you’ll want to do is marinate the steak. The longer it marinates, the more flavorful it will be, so if you have the time, let it sit for at least an hour. However, even 20 minutes will work in a pinch. Here’s how:

1. In a bowl, whisk together the olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, dried oregano, salt, and pepper. This blend of spices will give your steak that authentic Mediterranean flavor that makes it so irresistible.
2. Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Make sure the steak is well-coated, then seal the bag or cover the dish with plastic wrap.
3. Let the steak marinate in the fridge for 20 minutes to an hour. The acid from the lemon juice will tenderize the meat, and the spices will infuse the steak with tons of flavor.

Step 2: Prepare the Base

While the steak is marinating, you can start prepping the base of your bowls. I love using quinoa because it’s light and fluffy, but you can also use couscous, rice, or farro—whatever you have on hand or prefer.

1. Cook 2 cups of quinoa according to package instructions. Typically, you’ll want to use 1 part quinoa to 2 parts water. Bring the water to a boil, then cover and simmer for about 15 minutes until the quinoa is fluffy. Once done, fluff it with a fork and set aside to cool slightly.

Step 3: Prepare the Toppings

While the quinoa is cooking and the steak is marinating, prep your fresh ingredients:

1. Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Set them aside in separate bowls.
2. Slice the kalamata olives and crumble the feta cheese. Place all the fresh toppings in bowls or arrange them in a platter to make assembling the bowls easier.
3. If you’re using pita bread, now’s a good time to warm it up. You can either toast it in a skillet for 2-3 minutes on each side or heat it in the oven at 350°F for 5-7 minutes until warm and slightly crispy.

Step 4: Cook the Steak

Once the steak has marinated to perfection, it’s time to cook it. The goal is a juicy, flavorful steak with a beautifully seared exterior. Here’s how:

1. Heat a large skillet over medium-high heat (or a grill pan if you have one). You’ll want the pan to be hot so that the steak gets a nice sear.
2. Add the marinated steak to the hot skillet. Cook for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak cooked to a different doneness.
3. Once the steak is cooked to your liking, remove it from the pan and let it rest for about 5 minutes. Resting helps the juices redistribute, ensuring the steak is tender and juicy.

Step 5: Slice the Steak

After the steak has rested, slice it thinly against the grain. This ensures a tender bite and makes the steak easy to arrange on top of the bowls.

Step 6: Assemble the Bowls

Now that all the components are ready, it’s time to assemble your Mediterranean Steak Bowls:

1. Start by adding a generous scoop of quinoa to the bottom of each bowl.
2. Top with the fresh veggies—tomatoes, cucumber, red onion, olives, and feta. You can arrange them in sections or just pile them on top of the quinoa—whatever feels best!
3. Add the sliced steak on top, and finish with a dollop of hummus and tzatziki sauce. If you’re using pita, tear it into pieces and arrange it around the bowl.