This recipe does require enough planning to marinate a piece of meat, but aside from that, the whole recipe is prepped and done in the time it takes for the steak to cook (which is only 10-15 minutes). So if you can get your steak prepped, this makes a great quick and easy meal for a busy night. The marinade (which we’ll also use to season the rice portion) is just a slight adaptation of Kate’s yummy Greek Dressing. It takes just a few minutes to whip up in a blender.
It’s so quick and easy. This Greek Inspired Steak & Rice makes a great weeknight meal when you’re short on actual cooking time, and the meal itself is so flavorful- and healthy, too! The dressing, artichokes, and feta give the best savory tang and the steak brings it all together and makes it hearty and filling.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Marinade & Dressing
- Fresh lemon zest and juice – Yes, must be from a fresh lemon!
- White vinegar
- Fresh garlic – This dressing is so flavorful and that flavor comes from fresh ingredients. Don’t be tempted to sub jarred or dried garlic!
- Granulated sugar
- Seasoning salt
- Pepper
- Red pepper – This does not make thing spicy, just adds a kick of flavor.
- Greek or Italian seasoning – Try to find one with low or no salt so you can control the saltiness.
- Oregano
- Olive oil – Use light olive oil if you prefer a more neutral oil flavor.
Steak & Rice
- Flank steak – 1.5-2 pounds is perfect.
- Non-stick spray – Or a drizzle of oil.
- Grape tomatoes – One of those little plastic packs is perfect.
- Artichoke hearts – Look for artichoke hearts marinated in oil. You’ll find these near the pickled foods or Italian/Mediterranean foods in your grocery store.
- Brown rice – Quinoa, cous cous, or white rice are also good. Those microwave packs are great for this!
- Fresh parsley
- Feta cheese – Reduced fat or fat free is ok!
How to Make Greek Inspired Steak & Rice
- Make your marinade/dressing. First you’ll whiz up a quick dressing in the jar of your blender to use as a marinade. This bright and tangy Greek dressing is full of fresh garlic, lemon, and feta cheese. You’ll set a little aside for use at the end and use the rest to marinate your meat.
- Marinate your flank steak. Next you’ll prep and marinate your meat. When ready to cook your steak, you can do that under the broiler, on an outdoor grill, or an indoor grill pan.
- Bring it all together. Once your steak is cooked and resting, this all comes together fast. You’ll sauté those tomatoes, then add in your cooked rice, artichoke hearts, parsley and feta. Drizzle with the reserved dressing from earlier, add your steak, and enjoy!
Storing and Other Tips
- This dish is best served freshly made if you want it warm, but it can be reheated and is actually pretty good cold as well!
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
Frequently Asked Questions
Can I make this ahead of time?
You can definitely make the dressing/marinade ahead of time. And the meat needs time in that marinade. The rest is probably best cooked up fresh!
What can I use in place of flank steak?
Other good options include sirloin or flat iron steak. Chicken would be great, too!
Can I add other vegetables?
Sure! grilled peppers and onions would great here, as would sautéed mushrooms.
Greek Inspired Steak & Rice
Steak and rice are paired with Greek seasonings, bright lemon, and tangy feta in this quick and easy Mediterranean meal.
Servings servings
Ingredients
Marinade & Dressing
- zest from 1 lemon
- ¼ cup lemon juice fresh
- ¼ cup white vinegar
- 4 cloves garlic roughly chopped
- 1 ½ teaspoon sugar
- 1 teaspoon seasoning salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon oregano
- ½ cup olive oil
Steak & Rice
- 1 ½ – 2 pound flank steak
- non-stick spray or drizzle of olive oil
- 10-12 ounce pack grape tomatoes
- 6 ounce jar artichoke hearts, marinated drained and roughly chopped
- 2 cups cooked brown rice or quinoa, cous cous, or white rice
- ¼ cup chopped fresh parsley
- ¼ cup reduced fat or fat free feta cheese
Instructions
Marinating
- Place all marinade ingredients, except oil, in a blender. Blend for a few seconds and then with the blender on low, slowly drizzle in olive oil. Set aside ¼ cup of marinade and store in fridge. Place remaining marinade in bag with steak and marinate, refrigerated, for at least 6 hours (longer is fine). Rotate bag occasionally to evenly distribute marinade.
- Rinse steak in cool water and pat dry with paper towels. With a sharp knife, very lightly score the top in a diamond pattern. Place steak in a zip-top bag or a shallow pan.
Cooking
- When ready to cook, remove steak and sprinkle with kosher salt and fresh cracked black pepper. You may cook steak in one of 3 ways:
- Broil:Preheat broiler and place steak on a broiler pan. Cook for about 5-8 minutes on each side, or until top is slightly browned and internal temperature reaches about 135℉.Outdoor grill:Heat grill to high heat. Lightly oil grill grates and place steak on grill. Decrease heat to medium-high. Sear 5-8 minutes per side or until internal temp reaches 135℉.Indoor grill pan: Heat indoor grill pan to medium high heat. Once pan is hot (water droplets should sizzle when dropped on pan) brush pan with canola/vegetable oil. Place steak on pan and cook for 5-8 minutes. Flip steak and cook until internal temp reaches about 135℉.
- When steak is done cooking, place on cutting board and tent with foil. Let rest for 5 minutes before slicing.
- While steak is cooking, heat a small sauté pan to medium heat. When hot, add a small drizzle of olive oil and add tomatoes. Stir/toss often, cooking for 4-5 minutes or so, until skins are slightly blackened in spots and tomatoes start to burst. Remove from heat and add rice, artichokes, parsley, and feta. Add 2 tablespoons reserved marinade/dressing and toss to combine. Slice steak thinly across the grain and serve over rice mixture.
Notes
- This dish is best served freshly made if you want it warm, but it can be reheated and is actually pretty good cold as well!
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
Nutrition
Calories: 442kcal, Carbohydrates: 30g, Protein: 42g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 107mg, Sodium: 918mg, Potassium: 854mg, Fiber: 4g, Sugar: 3g, Vitamin A: 612IU, Vitamin C: 13mg, Calcium: 70mg, Iron: 4mg
Calories: 442kcal
Cost: $20
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Questions & Reviews
We made this for dinner and it was a huge hit. I did add some grilled vegetables–zucchini, summer squash, and onions. It was fantastic, and surprisingly quick with the instant brown rice and quinoa.
My husband loved it! I usually overcook red meat according to him, but with your instructions, I did it perfectly! Great flavors and I may try the same marinade with shrimp or chicken!
I made this last night with chicken instead of steak and it was great!
This looks so delicious and healthy and the Greek-ness makes me think of summertime and island life, which I need a little of in this never-ending winter. Thank you!
I made this tonight and my family LOVED it. I used brown rice and no one even seemed to notice, and they usually complain about that. I also used burgundy olives instead of artichokes because I could have sworn I had a can of artichokes in the pantry, but didn’t. The olives were good, but the artichokes would have been better. I will absolutely make this again. My husband thought the marinade on the meat was just amazing, which is awesome because I’m sometimes not so great at making meat taste yummy and so I felt like I’d won the lottery. Thank you!!!
Okay, so I made this tonight. I LOVED it. The kids, not so much, since it wasn’t fried or filled with artificial colors. That’s okay. I love Greek flavors, and it was easy to make. Thank you!