Description
This Mediterranean Steak Bowl combines tender marinated sirloin steak with wholesome grains, fresh vegetables, and vibrant Mediterranean flavors. Finished with a tangy tzatziki sauce and zesty vinaigrette, it’s a satisfying and balanced meal perfect for lunch or dinner.
Ingredients
Scale
Steak and Marinade
- 1 lb sirloin steak, about 1-inch thick
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Base and 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 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)
Tzatziki Sauce
- 1 cup plain Greek yogurt (use coconut yogurt for dairy-free)
- ½ cucumber, grated and squeezed dry
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey (omit for Whole30)
- ½ teaspoon dried oregano
Instructions
- Marinate the Steak: In a medium bowl, combine olive oil, minced garlic, fresh lemon juice, dried oregano, dried thyme, salt, and black pepper. Coat the sirloin steak thoroughly with the marinade. Cover and let it marinate for at least 30 minutes, or up to 4 hours for more flavor.
- Prepare the Tzatziki Sauce: In a separate bowl, mix the Greek yogurt with grated cucumber (squeezed dry), lemon juice, minced garlic, and fresh dill. Stir well, cover, and chill in the refrigerator until ready to serve to allow flavors to meld.
- Make the Vinaigrette: Whisk together olive oil, lemon juice, honey (if using), and dried oregano in a small bowl until emulsified.
- Cook the Steak: Heat a skillet over medium-high heat until hot. Sear the marinated steak for approximately 4 to 5 minutes on each side until cooked to your desired doneness. Remove from heat and let the steak rest for a few minutes before slicing thinly against the grain to maintain tenderness.
- Assemble the Bowl: In individual bowls, layer the cooked grains as the base. Arrange sliced steak atop the grains, then add cherry tomatoes, diced cucumber, red onion slices, kalamata olives, roasted chickpeas (if using), crumbled feta, and fresh herbs. Drizzle with vinaigrette and add a generous dollop of chilled tzatziki sauce before serving.
Notes
- For a paleo or keto version, omit the grains and add roasted chickpeas or extra vegetables.
- Use coconut yogurt instead of Greek yogurt to make the tzatziki dairy-free.
- Omit honey in the vinaigrette for a Whole30-compliant dish.
- Allowing the steak to rest after cooking ensures juices redistribute, yielding a juicier bite.
- Customize the grains to your preference; cauliflower rice is a lighter low-carb option.
