Mediterranean Steak Bowls: Your New Favorite Weeknight Meal

👩‍🍳 Instructions

1. 1

   Prepare the steak marinade: In a medium bowl, whisk together 1 tablespoon olive oil, the juice from half a lemon, minced garlic, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the steak, turning to coat completely. Marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.
2. 2

   Cook the steak: Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add the marinated steak and cook for 3-5 minutes per side for medium-rare, or to your desired doneness.
3. 3

   Rest and slice steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. Slice thinly against the grain.
4. 4

   Make the dressing: While the steak rests, prepare the dressing. In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, Dijon mustard (if using), ¼ teaspoon salt, and ⅛ teaspoon black pepper until well combined.
5. 5

   Assemble the bowls: Divide the mixed greens among four serving bowls. Arrange the halved cherry tomatoes, diced cucumber, halved Kalamata olives, and thinly sliced red onion over the greens. Top each bowl with the sliced steak. Sprinkle with crumbled feta cheese and fresh chopped parsley.
6. 6

   Serve: Drizzle each Mediterranean steak bowl generously with the lemon-herb dressing just before serving. Garnish with a lemon slice if desired.