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This Mediterranean Steak Bowl is my go to when I want a dinner that feels both nourishing and full of bold flavor. With juicy grilled sirloin, crisp vegetables, creamy tzatziki, and a lemony vinaigrette all tucked over warm grains, this recipe packs every forkful with freshness. It is inspired by Greek classics but totally customizable to what you have on hand or your dietary needs.
Sometimes I double the recipe and portion the bowls in glass containers for a super easy work lunch. My family dives right in and the leftovers are always fought over the next day.
Ingredients
- Sirloin steak: about 1 inch thick is tender yet remains juicy after a quick sear. Choose steaks with good marbling for extra flavor
- Olive oil: brings richness to both the marinade and dressing. Choose extra virgin for best flavor
- Garlic cloves: add essential zesty punch. Freshly minced is best
- Lemon juice: keeps everything bright and balances the richness. Use freshly squeezed for top taste
- Dried oregano and thyme: are classic Mediterranean seasonings that add deep herbaceous notes
- Salt and black pepper: to enhance all the flavors. Use kosher or sea salt if possible
- Cooked grains: like brown rice or quinoa make a hearty base. Cauliflower rice works if you want to keep things light or grain free
- Roasted chickpeas: add protein and crunch. Use freshly roasted for the best texture or skip for keto or paleo
- Cherry tomatoes: bring juicy bursts of sweetness. Choose ripe and firm tomatoes
- Cucumber: gives crunch and a cooling note. An English cucumber is great but any type works
- Red onion: adds a gentle bite and color. Slice very thin for a milder flavor
- Kalamata olives: offer salty tang. Always pit them for easier eating
- Feta cheese: brings creamy savoriness. Crumbled feta from a block is richer than pre crumbled
- Fresh herbs: like parsley or dill give every bowl a lift. Vibrant green herbs are best
- Greek yogurt: for tzatziki makes it thick and creamy. Use coconut yogurt if avoiding dairy
- Lemon juice and garlic for tzatziki: add zing while fresh dill brings loads of herby flavor
- Honey for the vinaigrette: adds gentle sweetness but is optional for Whole30 or sugar free diets
Step-by-Step Instructions
- Mix the Marinade and Prep the Steak:
- Coat the sirloin steak evenly in olive oil, garlic, lemon juice, dried oregano, thyme, salt, and black pepper. Massage the flavors into the meat and let it rest in the fridge covered for at least 30 minutes and up to 4 hours for the most flavor depth.
- Make the Tzatziki Sauce:
- Combine Greek yogurt, grated cucumber squeezed dry, lemon juice, minced garlic, fresh dill, plus salt and pepper. Stir until creamy and chill until ready to serve so the flavors meld into the sauce.
- Prepare the Lemon Vinaigrette:
- Whisk together olive oil, lemon juice, honey, minced garlic, dried oregano, and a pinch of salt and pepper in a small bowl until fully combined and slightly thickened.
- Cook the Steak:
- Preheat a cast iron skillet or grill pan over high heat until it is nearly smoking. Sear the marinated steak for four to five minutes per side to get a dark crust outside and rosy center. Rest the cooked steak for five minutes under foil to retain the juices before slicing thinly across the grain.
- Build Your Bowls:
- Layer each bowl with your favorite cooked grains. Top with slices of steak arranged neatly, add in all the toppings cherry tomatoes, cucumber, red onion, olives, feta, and fresh herbs. Spoon over generous dollops of tzatziki and drizzle with lemon vinaigrette to finish.
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There is something magical about the salty tang of kalamata olives paired with creamy tzatziki in every bite. The olive bar at my local market always reminds me of my first summer trip to Greece where every meal felt like sun drenched joy around a big shared table.
Storage Tips
Store bowls in airtight glass containers for up to three days in the refrigerator. Keep the steak and tzatziki separate from the grains and veggies until ready to eat for the best textures. Tzatziki stays fresh up to three days as well.
Ingredient Substitutions
Try chicken breast or tofu for a lighter or vegetarian option. If you are out of Greek yogurt use coconut yogurt for dairy free or full fat plain yogurt. Any cooked whole grain or even a green salad base works for layering under the toppings. Swap in sun dried tomatoes or green olives for a twist.
Serving Suggestions
These bowls are perfect for easy dinners but work just as well served family style for a crowd. Let everyone build their own bowl with extra herbs feta and olives on the side. Add warm pita or a big Greek salad for a complete meal.
Cultural Inspiration Behind the Dish
This recipe takes its cues from classic Greek flavors like lemon garlic oregano and the trio of steak feta and olives. Bowls like this echo the lively spirit of Mediterranean mezze feasts where simple ingredients become a colorful abundant meal.
Recipe FAQs
- → What steak cut works best?
Sirloin is the top choice for tenderness and flavor, but flank or strip steak can also be used successfully.
- → How long should steak marinate?
Marinate for at least 30 minutes, but up to 4 hours lets the flavors fully absorb into the meat.
- → What grains are suitable for the bowl base?
Brown rice, quinoa, or cauliflower rice all work well, allowing you to customize for different diets.
- → Can the bowl be made dairy-free?
Yes, use coconut yogurt for the tzatziki and omit feta cheese to suit dairy-free preferences.
- → Is it good for meal prep?
Absolutely—prepare the ingredients ahead, then assemble when ready to enjoy for a quick meal.
- → How to keep steak juicy after cooking?
Let the steak rest before slicing thinly; this keeps it tender and locks in the juices.