Mediterranean Steak Bowl
A vibrant dish featuring marinated sirloin steak, grains or cauliflower rice, and fresh toppings like cucumbers, cherry tomatoes, and olives, topped with creamy tzatziki and zesty lemon vinaigrette.
Ingredients
For the Steak and Marinade
- 1 lb sirloin steak about 1-inch thick Flank steak or ribeye can be good alternatives.
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, fresh
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bowl Base
- 2 cups cooked grains (brown rice, quinoa, or cauliflower rice) For a lower-carb option, cauliflower rice is a great base.
- 1 cup roasted chickpeas (optional for paleo or keto) Use canned chickpeas for convenience; rinse and drain before roasting.
For the Toppings
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ medium red onion, thinly sliced
- ½ cup kalamata olives, pitted
- ⅓ cup feta cheese, crumbled (optional for dairy-free) Substitute with non-dairy yogurt for a dairy-free version of tzatziki.
- ¼ cup fresh herbs (parsley or dill, chopped)
For the Tzatziki
- 1 cup Greek yogurt, plain (or coconut yogurt for dairy-free)
- ½ cup cucumber, grated and squeezed dry
- 1 tablespoon lemon juice, fresh
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
For the Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, fresh
- 1 teaspoon honey (omit for Whole30) Use maple syrup instead of honey for a sweeter dressing.
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Mix the marinade ingredients (olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper) in a bowl. Coat the steak with this mixture and let it marinate for at least 30 minutes and up to 4 hours in the fridge.
- In a separate bowl, combine Greek yogurt, grated cucumber, lemon juice, minced garlic, dill, and season with salt and pepper. Stir well and chill in the fridge until ready to serve.
- In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, oregano, salt, and pepper until well combined. Set aside.
Cooking
- Heat a hot skillet over medium-high heat. Add the marinated steak to the skillet and sear for 4–5 minutes on each side for medium-rare.
- Once the steak has rested for a few minutes, slice it thinly against the grain.
Assembly
- In bowls, layer the cooked grains, sliced steak, and assorted toppings. Drizzle with tzatziki and lemon vinaigrette before serving.
Notes
Allow the steak to reach room temperature before cooking for even searing. Don’t skip resting the steak; this keeps it juicy. Adjust marinating time based on the thickness of the steak for optimal flavor. Use a hot skillet to create a good sear and lock in flavors. You can pre-roast chickpeas for extra crunch and flavor in advance.