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Mediterranean steak bowl with fresh vegetables and herbs

Mediterranean Steak Bowl

A quick and flavorful Mediterranean steak bowl featuring marinated steak, crisp vegetables, and creamy tzatziki, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 lb sirloin steak (about 1-inch thick) Choose a bright red, firm piece for flavor and tenderness; flank or skirt steak can be substituted.
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Bowl
  • 2 cups cooked grains (brown rice, quinoa, or cauliflower rice)
  • 1 cup roasted chickpeas (optional) Adds crunch and plant protein.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted Look for plump, glossy olives.
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup fresh parsley or dill, chopped
For the Tzatziki
  • 1 cup plain Greek yogurt Full-fat gives a creamier tzatziki.
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
For the Lemon Vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano

Method
 

Preparation
  1. Mix olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper in a bowl to make the marinade. Coat the steak and marinate for 30 minutes up to 4 hours.
  2. Prepare the tzatziki by mixing Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper. Chill in the refrigerator.
  3. Whisk together olive oil, lemon juice, honey, garlic, oregano, salt, and pepper to make the lemon vinaigrette.
Cooking
  1. Heat a cast-iron skillet or grill pan over high heat. Sear the steak for about 4–5 minutes per side until desired doneness.
  2. Remove steak from heat and let it rest for several minutes, then slice thinly against the grain.
Assembly
  1. Divide cooked grains among bowls to create the base.
  2. Top with sliced steak, cherry tomatoes, cucumber, red onion, olives, roasted chickpeas, feta cheese, and fresh herbs.
  3. Drizzle with tzatziki and lemon vinaigrette before serving.

Notes

Marinate the steak and make the tzatziki up to 4 hours ahead to save evening time. Keep vinaigrette, tzatziki, and sliced steak refrigerated in separate containers for freshness.