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Mediterranean Steak Bowl with sliced grilled sirloin, cherry tomatoes, cucumber, kalamata olives, feta, and homemade tzatziki over brown rice

Mediterranean Steak Bowl

Hearty yet wholesome dinner featuring perfectly grilled sirloin steak, crisp garden-fresh veggies, and creamy homemade tzatziki all layered over fluffy rice or grains. Ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 20 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak about 1-inch thick
  • 3 tbsp olive oil extra virgin recommended
  • 2 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked brown rice, quinoa, or cauliflower rice cauliflower rice for low-carb
  • 1 cup roasted chickpeas omit for keto or paleo
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives pitted
  • 1/3 cup crumbled feta cheese omit for dairy-free
  • 1/4 cup fresh parsley or dill chopped
  • 1 cup plain Greek yogurt use coconut yogurt for dairy-free
  • 1/2 cucumber grated, excess water squeezed out, for tzatziki
  • 1 tbsp fresh lemon juice for tzatziki
  • 1 clove garlic minced, for tzatziki
  • 1 tbsp fresh dill chopped, for tzatziki
  • 3 tbsp olive oil for vinaigrette
  • 2 tbsp fresh lemon juice for vinaigrette
  • 1 tsp honey omit for keto or Whole30
  • 1 small clove garlic minced, for vinaigrette
  • 1/2 tsp dried oregano for vinaigrette

Equipment

  • Cast-iron skillet or grill pan
  • Mixing bowls
  • Whisk
  • Glass meal prep containers with dividers

Method
 

  1. In a bowl, combine olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper. Place steak in a shallow dish, pour the marinade over it, and massage firmly into the meat. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator. If refrigerating, let steak sit out for 20 minutes before cooking.
  2. Make the tzatziki while the steak marinates. Combine Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper. Stir well and refrigerate until serving. Whisk together all vinaigrette ingredients in a separate bowl and set aside.
  3. Cook your grain of choice according to package directions. While it cooks, halve the cherry tomatoes, dice the cucumber, slice the red onion, and chop the fresh herbs. Gather olives, feta, and roasted chickpeas.
  4. Heat a cast-iron skillet over medium-high heat for about 2 minutes until very hot. Add the steak and cook 4 to 5 minutes per side for medium-rare. Pull the steak off heat about 30 seconds before reaching your target doneness as it continues cooking while resting.
  5. Transfer the steak to a cutting board and let it rest for 5 full minutes. Slice thinly against the grain.
  6. Build each bowl starting with a base of cooked grain. Arrange sliced steak and all fresh toppings on top. Sprinkle with feta and herbs, then finish with a drizzle of lemon vinaigrette and a generous dollop of tzatziki.

Notes

Total time includes 20 minutes of marinating. For best results, do not skip the resting step after cooking the steak. For keto: replace grain with cauliflower rice and omit chickpeas and honey. For paleo: skip grains, dairy, and chickpeas. For Whole30: omit grains, dairy, and honey. Store all components separately for easy meal prep.