Ingredients
Scale
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 red onion, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tbsp lemon juice
- 1 tbsp dried oregano
- Salt and pepper to taste
- Cooked quinoa or brown rice, for serving
Instructions
- Step 1: Season the steak cubes generously with salt, pepper, and oregano. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook, stirring occasionally, until browned on all sides and cooked to your desired doneness (about 5-7 minutes for medium-rare). Remove the steak from the skillet and set aside.
- Step 2: Add the red and yellow bell peppers and red onion to the skillet and cook for 5-7 minutes, stirring occasionally, until softened.
- Step 3: Stir in the chickpeas, cherry tomatoes, and Kalamata olives. Cook for another 3-5 minutes, until heated through.
- Step 4: Return the cooked steak to the skillet. Stir in the lemon juice. Season with additional salt and pepper to taste.
- Step 5: Serve the Mediterranean steak mixture over a bed of cooked quinoa or brown rice.
- Step 6: Top with crumbled feta cheese before serving.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet to avoid drying out the steak and vegetables.
- For an extra burst of freshness, garnish with a sprinkle of fresh parsley or mint before serving.
- To maximize flavor, marinate the steak cubes in a mixture of olive oil, lemon juice, and oregano for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American