Mediterranean Steak Bowl
A vibrant and healthy dish that combines savory marinated steak with fresh vegetables and grains, making it perfect for a quick weeknight dinner or meal prep.
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.
Notes
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for about 3 days. Keep tzatziki and vinaigrette separate until serving.