Ingredients
Scale
- 10–12 oz ribeye, sirloin, or flank steak
- 3 tbsp olive oil (divided)
- 2–3 minced garlic cloves
- Juice of 1 lemon
- 1 tsp dried oregano (or 1 tbsp fresh)
- Pinch red pepper flakes
- Salt and black pepper, to taste
- 2 cups cauliflower rice (or leafy greens)
- 1 small cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ¼ small red onion (thinly sliced)
- 6–8 kalamata olives (pitted and halved)
- ¼ cup feta cheese (crumbled)
- 2 tbsp fresh parsley (chopped, optional)
Instructions
- Marinate the steak by combining 2 tbsp olive oil, minced garlic, lemon juice, oregano, salt, and pepper in a mixing bowl. Rub the mixture onto the steak evenly and let it sit for 20–30 minutes.
- In a skillet over medium heat, sauté cauliflower rice in remaining olive oil for about 5–7 minutes until tender. If using leafy greens, wash and dry them.
- Prepare diced cucumber, sliced cherry tomatoes, red onion, and halved olives; toss lightly with olive oil and salt.
- Heat the skillet until hot and sear the marinated steak for about 4–5 minutes on each side for medium-rare. Allow it to rest before slicing.
- Assemble your bowl by adding cauliflower rice or greens as a base. Top with sliced steak and prepared veggies. Sprinkle with feta cheese and drizzle with leftover dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 485
- Sugar: 4g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg