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Mediterranean Steak Bowl Recipe

Mediterranean Steak Bowl

This Mediterranean steak bowl is a simple and vibrant meal, perfect for a weeknight. It features juicy, marinated steak combined with crisp vegetables, hearty grains, and a cool, creamy tzatziki sauce. This recipe is designed to be effortlessly assembled without sacrificing flavor, creating a nutritious and satisfying dish reminiscent of a seaside taverna.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings: 4 servings
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb sirloin steak, about 1-inch thick
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup plain Greek yogurt
  • ½ cucumber, grated and squeezed dry
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • Salt & pepper to taste
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • Salt & pepper to taste
  • 2 cups cooked grains (like brown rice or quinoa)
  • 1 cup roasted chickpeas (optional)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • ½ cup kalamata olives, pitted
  • ⅓ cup crumbled feta cheese
  • ¼ cup fresh parsley or dill, chopped

Equipment

  • Small bowl
  • medium bowl
  • resealable plastic bag
  • jar with lid
  • Whisk
  • large skillet or grill pan
  • Cutting board
  • Sharp knife

Method
 

Instructions
  1. In a small bowl, whisk together the 3 tablespoons of olive oil, 2 minced garlic cloves, 1 tablespoon of lemon juice, oregano, thyme, salt, and pepper. Place the sirloin steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it's evenly coated. Let it marinate at room temperature for at least 30 minutes, or for a deeper flavor, cover and refrigerate for up to 4 hours.
  2. While the steak marinates, make the tzatziki. In a medium bowl, combine the Greek yogurt, grated and squeezed cucumber, 1 tablespoon of lemon juice, 1 minced garlic clove, and fresh dill. Season with salt and pepper to taste. Stir until well combined, then cover and chill in the refrigerator until you're ready to serve.
  3. In another small bowl or a jar with a lid, combine the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, honey, 1 minced garlic clove, and dried oregano. Whisk vigorously or shake the jar until the dressing is emulsified. Season with salt and pepper to taste and set aside.
  4. Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off. Place the steak in the hot skillet and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Transfer the cooked steak to a cutting board and let it rest for at least 5-10 minutes. Once rested, slice the steak thinly against the grain.
  5. Divide your cooked grains (brown rice, quinoa, etc.) among your bowls to create a base. Top the grains with the sliced steak, roasted chickpeas, cherry tomatoes, diced cucumber, red onion, kalamata olives, and a sprinkle of feta cheese and fresh herbs. Finish with a generous dollop of the chilled tzatziki and a drizzle of the lemon vinaigrette. Serve immediately.

Notes

Bring steak to room temperature for 20-30 minutes before cooking for a more even sear. Let the steak rest for 5-10 minutes after cooking to ensure it's juicy. Always slice steak against the grain for maximum tenderness. For variations, try flank steak, grilled chicken, or portobello mushrooms. For a dairy-free version, omit feta and use a plant-based yogurt for the tzatziki. For a low-carb version, serve over cauliflower rice or leafy greens.