Mediterranean Steak Grain Bowl Pressure Cooker Recipe
This Mediterranean Steak Grain Bowl combines tender pressure-cooked steak with fluffy quinoa and vibrant veggies, all topped with a creamy hummus and Greek yogurt sauce.
Equipment
- 1 Grill or grill pan for grilling
- 1 Mixing bowl large
Ingredients
Main ingredients
- 1 pound Flank or skirt steak
- 1 cup Hummus for topping
- 2 cups Cooked quinoa from about ⅔ cup dry quinoa
- 2 cups Cherry tomatoes halved
- 1 Green bell pepper diced
- ½ Red onion diced, half a small one
- ½ cup Crumbled feta
- ½ cup Pitted kalamata olives halved
- 1 cup Plain Greek yogurt for sauce
- ¼ cup Olive oil plus extra for grilling
- 1 teaspoon Lemon juice and zest fresh
- 1 clove Garlic minced
- Oregano to taste
- Mint to taste
- ½ teaspoon Salt divided
- ¼ teaspoon Pepper divided
Instructions
Instructions
- Preheat your grill or grill pan over medium-high heat. Brush it with olive oil so the steak doesn’t stick.
- Season your steak with salt and pepper. Get that flavor locked in before it hits the grill.
- Grill the steak for about 4-5 minutes a side if you want medium rare.
- Once grilled, pull the steak off and let it rest for 5 minutes.
- While steak is resting, mix cooked quinoa, cherry tomatoes, bell pepper, red onion, feta, and olives in a bowl. Drizzle olive oil on top, season with salt and pepper, then toss well.
- Slice the steak thinly against the grain. Scoop the quinoa mixture into bowls, top with steak slices, a dollop of hummus, and a scoop of Greek yogurt sauce.
Notes
Serve with fresh wedges of lemon and extra sauce on the side.