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Mediterranean Steak Bowl

A fresh and easy Mediterranean Steak Bowl with seared steak, grains, bright veggies, and tangy tzatziki that’s perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 lb sirloin steak, about 1-inch thick
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon 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 plain Greek yogurt (use coconut yogurt for dairy-free)
  • ½ cucumber, grated and squeezed dry
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste
  • 3 tablespoons olive oil (for vinaigrette)
  • 2 tablespoons fresh lemon juice (for vinaigrette)
  • 1 teaspoon honey (omit for Whole30)
  • 1 garlic clove, minced (for vinaigrette)
  • ½ teaspoon dried oregano (for vinaigrette)
  • Salt and pepper, to taste (for vinaigrette)

Instructions

  1. Mix marinade ingredients and coat steak. Marinate for 30 minutes to 4 hours.
  2. Mix tzatziki ingredients and chill in the fridge.
  3. Whisk together vinaigrette ingredients and set aside.
  4. Heat a skillet over high heat with a little oil. Sear steak for 4–5 minutes per side for medium, or cook to your preferred doneness.
  5. Let steak rest for 5–10 minutes, then slice thinly against the grain.
  6. Layer grains in bowls, add sliced steak, then top with roasted chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, and fresh herbs.
  7. Spoon tzatziki on top and drizzle with vinaigrette. Serve right away.

Notes

Serve warm and pair with extra lemon wedges, tzatziki, and pita bread or a side salad if desired.

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