Name: Mediterranean Steak Bowl
Prep time: 20 min
Cook time: 4 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: For the Steak and Marinade:; 1 lb sirloin steak (about 1-inch thick); 3 tbsp olive oil; 2 garlic cloves, minced; 1 tbsp lemon juice (fresh); 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp salt; ¼ tsp black pepper; For the Bowl Base:; 2 cups cooked grains (brown rice, quinoa, or cauliflower rice); 1 cup roasted chickpeas (optional for paleo or keto); For the Toppings:; 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); For the Tzatziki:; 1 cup Greek yogurt (plain; use coconut yogurt for dairy-free); ½ cucumber, grated and squeezed dry; 1 tbsp lemon juice (fresh); 1 garlic clove, minced; 1 tbsp fresh dill, chopped; Salt and pepper, to taste; For the Lemon Vinaigrette:; 3 tbsp olive oil; 2 tbsp lemon juice (fresh); 1 tsp honey (omit for Whole30)

Description

This Mediterranean Steak Bowl is a vibrant, healthy meal that combines juicy grilled sirloin with fresh vegetables and a creamy tzatziki sauce. Quick to prepare and easily customizable, this low-carb, gluten-free bowl is perfect for a weeknight dinner, meal prep, or a Mediterranean-inspired feast. Packed with flavor and nutrients, it’s the ultimate healthy comfort food!

Ingredients

For the Steak and Marinade:

1 lb sirloin steak (about 1-inch thick)

3 tbsp olive oil

2 garlic cloves, minced

1 tbsp lemon juice (fresh)

1 tsp dried oregano

1 tsp dried thyme

½ tsp salt

¼ tsp black pepper

For the Bowl Base:

2 cups cooked grains (brown rice, quinoa, or cauliflower rice)

1 cup roasted chickpeas (optional for paleo or keto)

For the Toppings:

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)

For the Tzatziki:

1 cup Greek yogurt (plain; use coconut yogurt for dairy-free)

½ cucumber, grated and squeezed dry

1 tbsp lemon juice (fresh)

1 garlic clove, minced

1 tbsp fresh dill, chopped

Salt and pepper, to taste

For the Lemon Vinaigrette:

3 tbsp olive oil

2 tbsp lemon juice (fresh)

1 tsp honey (omit for Whole30)

1 garlic clove, minced

½ tsp dried oregano

Salt and pepper, to taste

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Instructions

Marinate the Steak: Combine olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper in a small bowl. Coat the steak in the marinade and refrigerate for 30 minutes to 4 hours.
Prepare the Tzatziki: Combine Greek yogurt, grated cucumber (squeezed dry), lemon juice, garlic, dill, salt, and pepper in a bowl. Stir well and chill while you prepare the rest of the meal.
Make the Lemon Vinaigrette: Whisk together olive oil, lemon juice, honey (if using), garlic, oregano, salt, and pepper in a small bowl.
Cook the Steak: Heat a skillet or grill pan over medium-high heat. Sear the steak for 4–5 minutes per side or until desired doneness. Let it rest for 5 minutes before slicing thinly.
Assemble the Bowl: Layer cooked grains (brown rice, quinoa, or cauliflower rice) at the bottom of the bowl. Add sliced steak, cherry tomatoes, cucumber, red onion, olives, and feta. Spoon tzatziki over the top and drizzle with lemon vinaigrette.
Serve: Serve immediately or store in airtight containers for meal prep.

Notes

Add Extra Veggies: Add roasted vegetables like bell peppers, zucchini, or eggplant for more flavor and nutrients.
Switch the Protein: If you prefer, use grilled chicken, lamb, or tofu as the protein.
Low-Carb Option: For a keto-friendly bowl, use cauliflower rice and skip the chickpeas.

Prep Time: 20 minutes
Cook Time: 4 minutes (for steak)
Category: Dinner, Mediterranean
Method: Grilling, Assembling
Cuisine: Mediterranean