Mediterranean Steak Bowl

Panera why

This Mediterranean steak bowl is similar to Panera’s Baja Bowl, which they sadly stopped selling. Why they got rid of it, I don’t know; it was the best thing on their menu! Instead of chicken, I used flank steak because I had some leftover for my dog’s birthday and reserved some uncooked flank steak for this bowl. I love this recipe because it is packed with nutrient-dense ingredients like cherry tomatoes, hummus, quinoa, and mixed greens. What’s nice about this bowl is that you can easily add or substitute ingredients while still keeping that Mediterranean feel.

• Quinoa: Feel free to substitute with other grains like brown rice, farro, or couscous if preferred.

• Steak Doneness: For a medium-rare steak, aim for an internal temperature of 125°F before resting. If you prefer your steak more well-done, cook it to 135°F for medium or 145°F for medium-well.

• Vegetable Options: You can add or substitute other vegetables like bell peppers, roasted zucchini, or olives to enhance the Mediterranean flavors.

• Hummus Variations: Try different hummus flavors like roasted red pepper, garlic, or even tzatziki for a creamy Greek twist.

• Dressing Tip: If you prefer a creamier dressing, blend in some Greek yogurt or avocado.

• Meal Prep Tip: Keep the avocado and dressing separate until ready to eat to avoid the avocado browning and the greens getting soggy.

• Serving Suggestion: If you have leftovers, try turning them into a wrap with a tortilla or pita bread for a delicious twist on the bowl.

Ingredients:

For the Quinoa:

• 2 cups cooked quinoa

For the Steak:

• 2 lb flank steak

• Salt & pepper

• 1 tbsp vegetable oil

• 3 tbsp butter, divided

• 4 garlic cloves, minced

For the Cilantro Lime Dressing:

• ½ cup cilantro, chopped

• 1/3 cup olive oil

• 1 tbsp honey

• 3 tbsp lime juice

• 2 garlic cloves

• Salt and pepper, to taste

For the Bowls:

• 2 cups cherry tomatoes, halved

• 1/3 cup pickled onions (optional)

• 2 cups mixed greens

• 1 English cucumber, sliced

• 1 cup hummus

• 1 avocado, sliced (add when ready to eat)

Instructions:

Dressing:

1. In a blender, combine the cilantro, olive oil, lime juice, honey, garlic, salt, and pepper. Blend until smooth.

2. Drizzle 2 spoonfuls of the dressing over the quinoa and toss to coat.

Flank Steak:

1. Preheat the oven to 400°F. Mince the garlic and set aside.

2. Cut the flank steak into 2 equal portions, pat dry, and season generously with salt and pepper.

3. Heat oil in a large cast iron pan over medium-high heat until hot. Add 1 tbsp of butter to the pan and let it melt.

4. Sear the steaks on both sides, about 3 minutes per side.

5. Place the cast iron pan in the oven and cook for 4 minutes, or until the steak reaches 125°F on an instant-read thermometer.

6. Carefully remove the skillet from the oven and return to the stovetop.

7. Remove the steaks from the pan and set aside.

8. Reduce heat to medium-low, add 1 tbsp butter and minced garlic to the skillet, and sauté for 1-2 minutes.

9. Return the steak to the skillet and spoon the garlic butter over it for about 1 minute.

10. Remove from heat and let the steak rest for 10 minutes before slicing it against the grain.

Assemble the Bowl:

1. Divide the quinoa and mixed greens evenly between 4 meal prep containers.

2. Top each container with English cucumber slices, hummus, cherry tomatoes, pickled onions, and flank steak slices.

3. Drizzle each bowl with the remaining dressing and garnish with cilantro.

Storage:

This bowl stores well in the fridge for up to 3-4 days. It can be enjoyed cold; I personally like dipping the steak in hummus. Enjoy!

Let me know if you make it!