Mediterranean Steak Bowl (Print Version)
Juicy steak, fresh veggies, whole grains, and tangy tzatziki come together for a vibrant Mediterranean meal.
# Ingredients:
→ Steak and Marinade
01 -
450 g sirloin steak, approximately 2.5 cm thick
02 -
45 ml extra-virgin olive oil
03 -
2 garlic cloves, minced
04 -
15 ml freshly squeezed lemon juice
05 -
5 ml dried oregano
06 -
5 ml dried thyme
07 -
2.5 ml fine sea salt
08 -
1.25 ml ground black pepper
→ Bowl Base
09 -
480 g cooked grains, such as brown rice, quinoa, or cauliflower rice
10 -
165 g roasted chickpeas (optional; omit for paleo or keto)
→ Toppings
11 -
160 g cherry tomatoes, halved
12 -
1 medium cucumber, diced
13 -
60 g red onion, thinly sliced
14 -
75 g pitted Kalamata olives
15 -
50 g feta cheese, crumbled (optional for dairy-free)
16 -
15 g fresh parsley or dill, chopped
→ Tzatziki
17 -
240 g plain Greek yogurt (or coconut yogurt for dairy-free)
18 -
70 g cucumber, grated and well drained
19 -
15 ml freshly squeezed lemon juice
20 -
1 garlic clove, minced
21 -
15 ml fresh dill, chopped
22 -
Sea salt and black pepper, to taste
→ Lemon Vinaigrette
23 -
45 ml extra-virgin olive oil
24 -
30 ml freshly squeezed lemon juice
25 -
5 ml honey (omit for Whole30)
26 -
1 garlic clove, minced
27 -
2.5 ml dried oregano
28 -
Sea salt and black pepper, to taste
# Steps:
01 -
In a bowl, whisk together olive oil, garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper. Coat the sirloin steak thoroughly in the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours.
02 -
Combine Greek yogurt, grated cucumber, lemon juice, garlic, fresh dill, salt, and pepper in a mixing bowl. Stir until well blended and refrigerate until ready to serve.
03 -
In a small bowl, whisk together olive oil, lemon juice, honey (if using), garlic, dried oregano, and a pinch of salt and black pepper. Set aside.
04 -
Heat a cast-iron or grill pan over high heat. Sear the marinated steak for 4 to 5 minutes per side for medium-rare, adjusting time as preferred. Remove from heat, tent with foil, and rest for 5 minutes. Slice thinly against the grain.
05 -
Divide cooked grains and optional roasted chickpeas among serving bowls. Layer with steak slices, cherry tomatoes, cucumber, red onion, olives, feta cheese, and fresh herbs. Top with tzatziki and drizzle with lemon vinaigrette before serving.
# Notes:
01 -
For optimal tenderness, do not skip resting the steak before slicing.
02 -
Bowls can be customized with preferred grains or extra vegetables.