Mediterranean Steak Bowl
A fresh and healthy bowl filled with seared steak, juicy tomatoes, crunchy cucumber, olives, and creamy tzatziki, perfect for weeknight dinners or meal prep.
Ingredients
For the Steak and Salad
- 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
- 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)
- 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 olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper. Coat the steak in the mix. Marinate for 30 minutes to 4 hours.
- For tzatziki, mix yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper. Chill in the fridge.
- Whisk together olive oil, lemon juice, honey, minced garlic, oregano, salt, and pepper to make the vinaigrette.
Cooking
- Heat a skillet over high heat. Sear the steak 4–5 minutes per side for medium, or cook to your taste. Let the steak rest 5–10 minutes. Slice thin across the grain.
Assembly
- Divide cooked grains into bowls. Top with sliced steak. Add chickpeas, tomatoes, diced cucumber, sliced red onion, olives, feta, and chopped herbs. Spoon tzatziki over the bowl and drizzle with the vinaigrette.
Notes
Pat steak dry before marinating to get a better sear. Let the steak rest so juices stay inside. Squeeze and drain the grated cucumber well for tzatziki to avoid thin sauce. Use warm grains for best texture. Taste and adjust salt, lemon, and herbs at the end.