Mediterranean Steak Bowls

Ingredients:

• 1kg Our Cow Grass Fed Beef Flank Steak
• Salt and pepper 
• Olive oil 
• 2 x 250g microwave jasmine rice (or cook your own) 
• 1 Lebanese cucumber, thinly sliced
• 250g cherry tomatoes, halved 
• ½ a red onion, thinly sliced
• 130g Mediterranean olives 
• 4tbsp tzatziki 
• 100g feta cheese, crumbled

Crispy chickpeas: 

• 1 can (420g) chickpeas, rinsed and drained
• 1tbsp olive oil
• Salt and pepper 
• 2 tsp garlic powder

To serve:

• Olive oil
• Flaky sea salt 
• Parsley

Cooking instructions:

1. Preheat your oven to 180°C and line a baking tray. In a bowl, toss chickpeas with olive oil, salt, pepper, and garlic powder. Bake for 25-30 minutes, mixing occasionally, until golden and crispy.
2. While the chickpeas cook, season the Our Cow Grass Fed Beef Flank Steak with salt and pepper, and drizzle lightly with olive oil. Preheat a grill or fry pan over medium-high heat.
3. Cook the steak for 4-6 minutes per side, depending on preferred doneness (remove from the heat at 50°C for medium rare). Let it rest for 10 minutes. 
4. Cook the rice according to the packet instructions. Fluff with a fork when done.
5. Divide the rice between serving bowls. Thinly slice the rested steak and arrange it on top of the rice.
6. Add the crispy chickpeas, cucumber, cherry tomatoes, red onion, olives, and crumbled feta. 
7. Dollop tzatziki over each bowl and finish with a drizzle of olive oil, a pinch of flaky sea salt, and some chopped parsley. 
8. Enjoy!