Protein-packed dinner bowls (Print Version)
# Ingredients:
→ For the Steak
01 -
1 pound flank steak or sirloin steak
02 -
2 tablespoons olive oil
03 -
2 tablespoons balsamic vinegar
04 -
1 clove garlic, minced or grated
05 -
1 teaspoon Dijon mustard
06 -
1 teaspoon salt
07 -
1/4 teaspoon black pepper
→ For the Couscous
08 -
1 1/4 cup water or broth
09 -
1/2 teaspoon salt
10 -
2 teaspoons olive oil
11 -
1 cup dry couscous
→ For the Bowls
12 -
1 cup hummus
13 -
1 head romaine lettuce, roughly chopped
14 -
1 tomato, sliced
15 -
1/2 English cucumber, halved and sliced
16 -
1/2 red onion, thinly sliced
17 -
1/2 cup kalamata olives (optional)
18 -
2 tablespoons olive oil
19 -
1 lemon, juiced
20 -
1/4 cup feta cheese, crumbled
21 -
Fresh parsley, roughly chopped, for serving
# Instructions:
01 -
Mix olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper in a large bowl. Add the steak, coat it well, and let it sit for at least 20 minutes at room temperature or up to 12 hours in the fridge.
02 -
Bring water and salt to a boil in a small pot. Add the couscous and olive oil, stir once, then remove from heat. Cover and let stand for 5 minutes. Fluff with a fork when done.
03 -
Heat a grill, grill pan, or cast-iron skillet to medium-high. Cook the steak for 4-5 minutes per side for medium-rare, 6-7 minutes for medium, or 8-9 minutes for medium-well (internal temperature of 130-135°F, 140-145°F, or 150-155°F respectively). Transfer to a cutting board and rest for at least 5 minutes before slicing thinly against the grain.
04 -
While the steak rests, combine the chopped lettuce, tomatoes, cucumber, red onion, and olives in a large bowl. Drizzle with olive oil and lemon juice, then toss to combine. Season with salt and pepper to taste.
05 -
Divide ingredients evenly among 4 bowls: spread hummus on the bottom, then add couscous, mixed vegetables, and sliced steak. Finish with crumbled feta cheese and fresh parsley.
06 -
Leftover steak and couscous can be cooled and stored in separate airtight containers for up to 4 days.
# Notes:
01 -
To use quinoa instead: Swap the couscous for 1 cup of quinoa. Boil in salted water for 15 minutes until tender, drain, and use as directed.
02 -
For a shortcut: Use 1/2 teaspoon garlic powder instead of fresh garlic.
03 -
These protein-packed bowls make a perfect quick and healthy weeknight dinner.