Mediterranean Steak Bowl
This Mediterranean steak bowl features savory marinated sirloin with fresh veggies and creamy tzatziki, balanced with a zesty lemon-olive oil vinaigrette.
Ingredients
For the Steak & Marinade
- 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
For the Base & Toppings
- 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 medium cucumber (diced)
- ½ medium 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 (Sauce)
- 1 cup Greek yogurt (plain; coconut yogurt for dairy-free)
- ½ medium cucumber (grated, squeezed dry)
- 1 tbsp lemon juice (fresh)
- 1 clove garlic (minced)
- 1 tbsp fresh dill (chopped)
- to taste salt & pepper
For the Lemon-Olive Oil Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice (fresh)
- 1 tsp honey (omit for Whole30)
- 1 clove garlic (minced)
- ½ tsp dried oregano
- to taste salt & pepper
Instructions
Make and apply the marinade
- In a bowl, mix olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper.
- Coat the sirloin steak evenly in the marinade, cover, and refrigerate for 30 minutes to 4 hours.
Make the tzatziki
- Grate and squeeze the cucumber to remove excess water.
- In a bowl, mix Greek yogurt, grated cucumber, lemon juice, minced garlic, fresh dill, and salt & pepper to taste.
- Chill in the fridge while you cook the steak to let flavors meld.
Whisk the vinaigrette
- Whisk together olive oil, lemon juice, honey (or omit), minced garlic, dried oregano, and salt & pepper to taste.
- Taste and adjust lemon or salt as needed.
Sear the steak
- Heat a heavy skillet over high heat until very hot.
- Add the marinated steak and sear for 4–5 minutes per side for medium-rare.
- Remove steak and let rest for 5–10 minutes, then slice thinly against the grain.
Assemble the bowls
- Layer cooked grains into bowls.
- Top with sliced steak, cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, crumbled feta (if using), and roasted chickpeas (optional).
- Drizzle vinaigrette and add a generous spoonful of tzatziki on top, finishing with fresh herbs.
Notes
For extra flavor, warm the grains briefly and add extra lemon juice if needed. Mix tzatziki hours ahead for deeper flavor.