Why Make This Recipe
Mediterranean Steak Bowl is a vibrant and healthy dish that combines savory marinated steak with fresh vegetables and grains. It’s perfect for a quick weeknight dinner or a meal prep option for the week. You get a balanced combination of protein, carbs, and healthy fats, making it not only delicious but also satisfying. Plus, it offers a variety of flavors and textures in every bite, from the juicy steak to the crunchy veggies and creamy tzatziki.
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)
- 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)
- 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 marinade ingredients and coat steak. Marinate for 30 minutes to 4 hours.
- Mix tzatziki ingredients and chill in the fridge.
- Whisk together vinaigrette ingredients.
- Sear steak in a hot skillet for 4–5 minutes per side. Let rest, then slice thinly.
- Layer grains, steak, and toppings in a bowl. Add tzatziki and vinaigrette.
How to Serve Mediterranean Steak Bowl
Serve the Mediterranean Steak Bowl warm or at room temperature. Arrange the cooked grains at the bottom of the bowl and layer the sliced steak on top. Add your favorite toppings like cherry tomatoes, cucumbers, red onions, olives, and feta cheese. Finally, drizzle with the homemade tzatziki and vinaigrette for added flavor.
How to Store Mediterranean Steak Bowl
You can store leftovers of the Mediterranean Steak Bowl in an airtight container in the refrigerator. It will stay fresh for about 3 days. It’s best to keep the tzatziki and vinaigrette separate until you are ready to eat to prevent the grains from becoming soggy.
Tips to Make Mediterranean Steak Bowl
- Adjust the marinade time based on your schedule. If you have more time, let the steak marinate for longer for deeper flavors.
- Experiment with different grains to find your favorite base—quinoa, brown rice, and cauliflower rice all work well.
- Feel free to add or swap vegetables based on what you have on hand, like bell peppers or avocados.
Variation
For a vegetarian option, you can replace the steak with grilled vegetables or marinated tofu. Simply roast or grill your chosen veggies, and layer them in the bowl just as you would the steak.
FAQs
Can I use a different cut of steak?
Yes, you can use any tender cut of beef, like ribeye or filet mignon. Just adjust cooking times if necessary.
Can I make this dish ahead of time?
Absolutely! You can prepare the steak and grains ahead of time and assemble the bowl when you’re ready to eat.
Is this recipe gluten-free?
The Mediterranean Steak Bowl can be made gluten-free by choosing gluten-free grains like quinoa or cauliflower rice. Just ensure any sauces and toppings are also gluten-free.
Mediterranean Steak Bowl
Ingredients
For the Marinade
- 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
- 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)
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
Instructions
Marinating the Steak
- Mix marinade ingredients and coat steak. Marinate for 30 minutes to 4 hours.
Preparing Tzatziki
- Mix tzatziki ingredients and chill in the fridge.
Making Vinaigrette
- Whisk together vinaigrette ingredients.
Cooking the Steak
- Sear steak in a hot skillet for 4–5 minutes per side. Let rest, then slice thinly.
Assembling the Bowl
- Layer grains, steak, and toppings in a bowl. Add tzatziki and vinaigrette.