Description
A vibrant and flavorful Mediterranean Steak Bowl featuring tender marinated sirloin steak, served over a bed of grains with fresh vegetables, creamy tzatziki, and tangy vinaigrette. This easy-to-make dish is perfect for a healthy lunch or dinner with a delightful blend of herbs, spices, and wholesome ingredients.
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
- â…“ cup feta cheese, crumbled (optional for dairy-free)
- ¼ cup fresh herbs (parsley or dill, chopped)
Tzatziki Sauce
- 1 cup plain Greek yogurt (or 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
- Prepare the Marinade: In a bowl, mix olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper. Coat the sirloin steak with the marinade and let it rest in the refrigerator for at least 30 minutes or up to 4 hours to absorb the flavors.
- Make the Tzatziki Sauce: Combine Greek yogurt, grated cucumber (squeezed dry), lemon juice, minced garlic, and chopped dill in a bowl. Mix well and chill in the refrigerator until ready to serve, allowing the flavors to meld.
- Prepare the Vinaigrette: Whisk together olive oil, fresh lemon juice, honey (if using), and dried oregano in a small bowl until emulsified, creating a bright and tangy dressing.
- Cook the Steak: Heat a skillet over medium-high heat. Remove the steak from the marinade and sear it for 4 to 5 minutes per side until cooked to your preferred doneness. Let the steak rest for 5 minutes to retain juices, then slice thinly against the grain.
- Assemble the Bowl: In each serving bowl, layer cooked grains first, then top with sliced steak. Add cherry tomatoes, diced cucumber, red onion slices, kalamata olives, roasted chickpeas (if using), crumbled feta (if using), and chopped fresh herbs. Drizzle with tzatziki sauce and vinaigrette for a bright, fresh finish.
Notes
- Marinating the steak for longer enhances the flavor and tenderness but can be done in as little as 30 minutes.
- For a paleo or keto-friendly version, omit the grains and add more roasted chickpeas or substitute with cauliflower rice.
- Use coconut yogurt in the tzatziki sauce to make it dairy-free.
- Honey in the vinaigrette can be omitted to comply with Whole30 guidelines.
- Letting the steak rest after cooking is essential to keep it juicy when sliced.
- Feel free to switch up the fresh herbs based on what you have available, such as mint or basil.
