Mediterranean Steak Bowl

Oh god, another steak bowl

For lunch this week, I craved a steak couscous Mediterranean bowl, so that’s what I made! This meal prep has 5 different vegetables, 1 protein, and the best part: a chimichurri! In my opinion, this chimichurri was the star of the dish, but everything came together in one container. Let’s make it!

Notes

• Steak: Use any cut you like—flank, ribeye, or filet. I went with skirt steak because it’s affordable and quick to cook.

• Couscous: You can cook it on the stovetop, but I used a rice cooker for ease.

• Steak Doneness:

  • Medium-rare: 125°F (before resting).

  • Medium: 135°F.

  • Medium-well: 145°F.

Recipe

Chimichurri

• ½ cup olive oil

• 2 tbsp rice wine vinegar

• ¾–1 cup parsley, finely chopped

• 4 garlic cloves, minced

• 1 tsp red chili flakes (adjust spice to taste)

• 1 tsp dried oregano

• 1 tsp salt

• 1 tsp black pepper

Mix all ingredients and let it sit for at least 30 minutes (or up to 2 hours)the longer you let it sit, the better the flavor absorbs in the oil

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Couscous

• 2 cups dry couscous

• 2 cups chicken broth

In a rice cooker, combine couscous and broth. Cook on the white rice setting, then fluff with a fork.

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Steak

• 2 lbs flank steak

• Salt & pepper

• 1 tbsp vegetable oil

• 3 tbsp butter, divided

• 4 garlic cloves, minced

1. Preheat oven to 400°F.

2. Pat the steak dry, cut into 2 portions, and season with salt and pepper.

3. Heat oil in a cast-iron skillet over medium-high heat. Add 1 tbsp butter and sear steak for 3 minutes per side.

4. Transfer skillet to the oven and cook for 4 minutes (or until internal temp reaches 125°F for medium-rare).

5. Remove steak from the pan to rest for 10 minutes.

6. Lower heat, add 1 tbsp butter and minced garlic to the skillet, and sauté for 1-2 minutes.

7. Return steak to the pan, spoon garlic butter over it, then slice against the grain.

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Assembly

• 1½–2 cups cherry tomatoes, sliced

• 1 red onion, thinly sliced or diced

• Olives (as many as you like)

• 1 cucumber, sliced and halved

• 2 avocados, halved

• Hummus

• 1 lemon

1. Divide couscous into 4 meal prep containers.

2. Add sliced steak, tomatoes, red onion, cucumber, olives, and a scoop of hummus.

3. Top with chimichurri, then place half an avocado in each container. Squeeze lemon over the avocado to prevent browning.

Enjoy your fresh, flavorful bowls all week!