MediterraneanSteakandHummusBowl.jpeg
MediterraneanSteakandHummusBowl.jpeg
Mediterranean Steak & Hummus Bowl
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Recipe - Dearborn Market
MediterraneanSteakandHummusBowl.jpeg
Mediterranean Steak & Hummus Bowl
0
Servings4
Cook Time17 Minutes
Ingredients
1 cup quinoa
1 1/2 cups cubed eggplant
1/2 tsp chopped fresh oregano
1 lb boneless beef flank steak
1 Tbs olive oil
1 roma tomato, chopped
2/3 cup hummus
1/4 cup crumbled feta cheese
1 Tbs chopped fresh parsley
Directions
  1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.

  2. Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.

  3. Sprinkle steak with ¼ teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to 1 side of pan; place steak on opposite side.

  4. Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or to desired doneness). Transfer steak to cutting board; cover loosely with foil. Let stand 10 minutes; slice steak against the grain.

  5. Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, feta and parsley.

0 minutes
Prep Time
17 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
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Calories

Shop Ingredients

Makes 4 servings
1 cup quinoa
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Wholesome Pantry Quinoa, 32 Ounce
$5.99$0.19/oz
1 1/2 cups cubed eggplant
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Eggplant 1 ct, 1 Pound
$1.44 avg/ea$1.44/lb
1/2 tsp chopped fresh oregano
Not Available
1 lb boneless beef flank steak
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Delmonico's Steak Sauce - Chipotle, 13 Fluid ounce
$3.99$0.31/fl oz
1 Tbs olive oil
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Cento Olive Oil, 34 Fluid ounce
$11.99$0.35/fl oz
1 roma tomato, chopped
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Tomato On The Vine, 1 ct, 8 Ounce
$1.00 avg/ea$0.12/oz
2/3 cup hummus
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esti Hummus Eggplant, 10 Ounce
$3.99$0.40/oz
1/4 cup crumbled feta cheese
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Dodoni Feta Cheese, 7 Ounce
$6.99$1.00/oz
1 Tbs chopped fresh parsley
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Italian Parsley, 1 bunch, 1 Each
$1.49

Directions

  1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.

  2. Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.

  3. Sprinkle steak with ¼ teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to 1 side of pan; place steak on opposite side.

  4. Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or to desired doneness). Transfer steak to cutting board; cover loosely with foil. Let stand 10 minutes; slice steak against the grain.

  5. Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, feta and parsley.