why make this recipe
The Mediterranean Steak Bowl is a colorful and flavorful dish that’s perfect for lunch or dinner. It combines protein, healthy fats, grains, and fresh vegetables in one bowl. This recipe is easy to prepare, making it a great option for busy weeknights. Plus, it offers a delicious way to enjoy the tastes of the Mediterranean.
how to make Mediterranean Steak Bowl
Ingredients:
- 1 lb sirloin steak (about 1-inch thick)
- 3 tbsp olive oil
- 2 garlic cloves (minced)
- 1 tbsp lemon juice (fresh)
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups cooked grains (brown rice, quinoa, or cauliflower rice)
- 1 cup roasted chickpeas (optional for paleo or keto)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- ½ red onion (thinly sliced)
- ½ cup kalamata olives (pitted)
- ⅓ cup feta cheese (crumbled; optional for dairy-free)
- ¼ cup fresh herbs (parsley or dill, chopped)
For the Tzatziki:
- 1 cup Greek yogurt (plain; coconut yogurt for dairy-free)
- ½ cucumber (grated, squeezed dry)
- 1 tbsp lemon juice (fresh)
- 1 garlic clove (minced)
- 1 tbsp fresh dill (chopped)
- Salt & pepper (to taste)
For the Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp lemon juice (fresh)
- 1 tsp honey (omit for Whole30)
- 1 garlic clove (minced)
- ½ tsp dried oregano
- Salt & pepper (to taste)
Directions:
- Mix the marinade ingredients: 3 tbsp olive oil, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp oregano, 1 tsp thyme, ½ tsp salt, and ¼ tsp pepper. Coat the steak and let it marinate for 30 minutes to 4 hours.
- Prepare the tzatziki by mixing yogurt, grated cucumber, lemon juice, minced garlic, dill, salt, and pepper, then chill in the fridge.
- Whisk together the vinaigrette ingredients: olive oil, lemon juice, honey, minced garlic, oregano, salt, and pepper. Set it aside.
- Heat a skillet on high and sear the steak for 4–5 minutes on each side for medium doneness. After cooking, let the steak rest for 5–10 minutes, then slice it thinly against the grain.
- To assemble the bowls, layer 2 cups of cooked grains first and then add the sliced steak, cherry tomatoes, cucumber, red onion, olives, roasted chickpeas, feta, and fresh herbs. Spoon tzatziki on top and drizzle with vinaigrette over each bowl.
how to serve Mediterranean Steak Bowl
Serve the Mediterranean Steak Bowl warm and enjoy it right after you’ve assembled it. It’s a hearty meal on its own but can also be served with a side of pita bread for a more complete dining experience.
how to store Mediterranean Steak Bowl
If you have leftovers, store them in an airtight container in the refrigerator. You can keep the components separate for the best texture, particularly the grains, steak, and fresh veggies. The bowl will stay fresh for up to 3 days.
tips to make Mediterranean Steak Bowl
- Allow the steak to marinate longer for deeper flavor.
- Use a variety of fresh herbs for extra flavor and color.
- For a spicy kick, add sliced jalapeños or red pepper flakes.
- If you’re short on time, use a pre-cooked grain or quinoa.
variation
If you prefer a lighter option, skip the grains and serve the steak and veggies over a bed of fresh greens. You can also use grilled chicken or shrimp instead of steak for a different protein choice.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the marinade and tzatziki sauce ahead of time. Cook the grains and roast the chickpeas in advance as well.
Is this recipe gluten-free?
Yes, it can be gluten-free if you use quinoa or cauliflower rice instead of brown rice.
What can I use instead of sirloin steak?
You can use flank steak, ribeye, or even chicken for a different protein source. Just adjust the cooking time accordingly based on the protein you choose.
Mediterranean Steak Bowl
Ingredients
For the marinade and steak
- 1 lb sirloin steak (about 1-inch thick)
- 3 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tbsp lemon juice (fresh)
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the bowl assembly
- 2 cups cooked grains (brown rice, quinoa, or cauliflower rice)
- 1 cup roasted chickpeas (optional for paleo or keto)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- ½ red onion (thinly sliced)
- ½ cup kalamata olives (pitted)
- ⅓ cup feta cheese (crumbled; optional for dairy-free)
- ¼ cup fresh herbs (parsley or dill, chopped)
For the Tzatziki
- 1 cup Greek yogurt (plain; coconut yogurt for dairy-free)
- ½ cucumber (grated, squeezed dry)
- 1 tbsp lemon juice (fresh)
- 1 clove garlic (minced)
- 1 tbsp fresh dill (chopped)
- to taste salt & pepper
For the Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice (fresh)
- 1 tsp honey (omit for Whole30)
- 1 clove garlic (minced)
- ½ tsp dried oregano
- to taste salt & pepper
Instructions
Preparation
- Mix the marinade ingredients: 3 tbsp olive oil, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp oregano, 1 tsp thyme, ½ tsp salt, and ¼ tsp pepper. Coat the steak and let it marinate for 30 minutes to 4 hours.
- Prepare the tzatziki by mixing yogurt, grated cucumber, lemon juice, minced garlic, dill, salt, and pepper, then chill in the fridge.
- Whisk together the vinaigrette ingredients: olive oil, lemon juice, honey, minced garlic, oregano, salt, and pepper. Set it aside.
Cooking
- Heat a skillet on high and sear the steak for 4–5 minutes on each side for medium doneness.
- After cooking, let the steak rest for 5–10 minutes, then slice it thinly against the grain.
Assembly
- To assemble the bowls, layer 2 cups of cooked grains first and then add the sliced steak, cherry tomatoes, cucumber, red onion, olives, roasted chickpeas, feta, and fresh herbs.
- Spoon tzatziki on top and drizzle with vinaigrette over each bowl.
