Mediterranean Steak Bowl
A vibrant and fresh Mediterranean steak bowl featuring marinated steak, cooling tzatziki, and nutritious grains, perfect for busy weeknights.
Ingredients
For the steak and marinade
- 1 lb sirloin steak (about 1-inch thick) Good marbling but not too fatty. Flat iron or hanger can also work.
- 3 tbsp olive oil (plus more for cooking)
- 2 cloves garlic, minced For marinade.
- 1 tbsp lemon juice, fresh For marinade.
- 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) Cauliflower rice for lower carbs.
- 1 cup roasted chickpeas (optional) For paleo or keto; skip for strict keto.
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted
- ⅓ cup feta cheese, crumbled Omit or use dairy-free feta for dairy-free.
- ¼ cup fresh herbs (parsley or dill), chopped
For the tzatziki
- 1 cup Greek yogurt Use coconut yogurt for dairy-free.
- 1 tbsp lemon juice, fresh
- 1 clove garlic, 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 clove garlic, minced
- ½ tsp dried oregano
- Salt & pepper to taste
Instructions
Preparation
- Mix the marinade: combine 3 tbsp olive oil, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp salt, and ¼ tsp black pepper in a shallow dish.
- Coat steak in the marinade and refrigerate for 30 minutes to 4 hours.
- While steak marinates, make tzatziki: stir together 1 cup Greek yogurt, the squeezed grated ½ cucumber, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp fresh dill, and salt and pepper. Chill.
- Whisk vinaigrette: combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey (or skip), 1 minced garlic clove, ½ tsp dried oregano, and salt and pepper.
- Cook your grains or warm cauliflower rice; roast chickpeas if using.
Cooking
- Heat a heavy skillet over high heat until smoking slightly. Pat steak dry, sear 4–5 minutes per side for medium-rare (adjust time for thickness and doneness).
- Transfer steak to a cutting board and rest for 5–10 minutes. Slice thinly against the grain.
Assembling bowls
- Layer 2 cups cooked grains, sliced steak, tomatoes, diced cucumber, red onion, olives, feta, and fresh herbs.
- Spoon tzatziki and drizzle vinaigrette over the top.
Notes
Store components separately when possible. Cooked steak and grains keep 3–4 days in airtight containers. Tzatziki lasts 3–4 days; it can thin slightly — stir before serving. Cooked steak can be frozen but loses some texture; freeze sliced steak in a single layer for up to 3 months.