Mediterranean Steak Bowl

I feel like now that we’re all friends here, I can finally confess something to you: I love eating out of a bowl. There. I said it. Have you noticed yet? I’m sure you have. You know what else I love? Mediterranean-style food. Last week I shared my 30-Minute Greek Chicken & Veggie Packets and today I’m sharing my take on a Mediterranean Steak Bowl.

One day, Matt was like, “let’s make this.” And I was like “okay, let’s do it.” So we did it. And it was great. Delicious. Healthy, even!

Semi-Homemade Mediterranean Steak Bowl

So, I like to say this meal was semi-homemade because I had some help: I used store-bought hummus and a 90-second packet of garlic quinoa and brown rice. I also had some help from Martha Stewart because I used her Mediterranean Steak Marinade. I threw a beautiful flank steak in a zip-bag with the marinade and let it sit.

And sit.

And sit.

Martha (yeah, we’re on a first-name basis) recommends anywhere from 4-24 hours but I let the steak marinade for 36 hours. I have no real reason for that other than I was going to make it one night but then when I got home from work and my run, I was too tired and lazy so I put it off to the next day.

pre-roasted veggies

ANYWAY: aside from the steak, quinoa & hummus, I roasted some vegetables, cayenne chickpeas, and added some purple cabbage and parsley. The cayenne chickpeas? I actually made those myself. Well, I roasted them myself. All I had to do was drain some canned beans, toss in olive oil, bake at 450F for ~20 or so minutes (my smoke detector went off, btw), and then you toss in the cayenne and salt. Very important: do not toss your chickpeas in the cayenne and salt (or other seasonings) until after you’ve roasted them.