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Mediterranean Steak Bowl with grilled steak, vegetables, and quinoa

Mediterranean Steak Bowl

A visually stunning and flavorful bowl packed with tender steak, wholesome grains, fresh vegetables, and a zesty vinaigrette, perfect for lunch or dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 lb sirloin steak (about 1-inch thick)
  • 3 tablespoons olive oil (for marinade)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh lemon juice (for marinade)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (for marinade)
  • 1/4 teaspoon black pepper (for marinade)
For the Bowl
  • 2 cups cooked brown rice, quinoa, or cauliflower rice (for low-carb option)
  • 1 cup roasted chickpeas (omit for strict 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)
For the Tzatziki
  • 1 cup plain Greek yogurt (use coconut yogurt for dairy-free)
  • 1/2 cucumber (grated and excess water squeezed out)
  • 1 tablespoon fresh lemon juice (for tzatziki)
  • 1 clove garlic (minced for tzatziki)
  • 1 tablespoon fresh dill (chopped)
  • Salt and pepper (to taste for tzatziki)
For the Vinaigrette
  • 3 tablespoons olive oil (for vinaigrette)
  • 2 tablespoons fresh lemon juice (for vinaigrette)
  • 1 teaspoon honey (omit for strict keto or Whole30)
  • 1 small clove garlic (minced for vinaigrette)
  • 1/2 teaspoon dried oregano (for vinaigrette)
  • Salt and pepper (to taste for vinaigrette)

Method
 

Preparing the Marinade and Steak
  1. In a bowl, combine olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper.
  2. Place the steak in a shallow dish, pour the marinade over it, and massage it into the meat with your hands.
  3. Let it sit for 30 minutes at room temperature or marinate up to 4 hours in the refrigerator.
Cooking the Grains and Tzatziki
  1. While the steak marinates, cook your grain: brown rice needs 40-45 minutes, quinoa takes about 15 minutes, cauliflower rice cooks for 5-10 minutes.
  2. To prepare the tzatziki, mix Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper. Refrigerate until ready to serve.
Making the Vinaigrette
  1. Whisk together olive oil, lemon juice, honey, garlic, oregano, salt, and pepper until well mixed. Set aside.
Cooking the Steak
  1. In a cast-iron skillet, heat to medium-high until smoking hot.
  2. Cook the steak for 4-5 minutes per side for medium-rare (target internal temperature 135°F).
  3. Let the steak rest for 5 minutes before slicing thinly against the grain.
Assembling the Bowl
  1. Prepare fresh toppings by halving the cherry tomatoes, dicing the cucumber, thinly slicing red onion, and chopping fresh herbs.
  2. Build your bowl with a base of grains, topped with sliced steak, cherry tomatoes, cucumber, red onion, kalamata olives, and crumbled feta.
  3. Drizzle with lemon vinaigrette, add tzatziki, and garnish with herbs.
  4. Serve immediately while the steak is warm.

Notes

For an extra zesty kick, add a squeeze of fresh lemon juice just before eating. Leftovers should be stored separately in airtight containers and consumed within specified time limits.