Description
This vibrant Mediterranean Steak Bowl combines tender, marinated sirloin steak with fresh vegetables, tangy tzatziki, and a zesty lemon vinaigrette. Served over your choice of nutritious grains, this bowl is perfect for a flavorful, balanced meal that is both satisfying and easy to prepare.
Ingredients
Scale
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
Base
- 2 cups cooked grains (brown rice, quinoa, or cauliflower rice)
Toppings
- 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 Greek yogurt (plain; coconut yogurt for dairy-free)
- ½ cucumber (grated, squeezed dry)
- 1 tbsp lemon juice (fresh)
- 1 garlic clove (minced)
- 1 tbsp fresh dill (chopped)
- Salt & pepper to taste
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 & pepper to taste
Instructions
- Marinate Steak: In a bowl, combine olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper to create the marinade. Coat the sirloin steak evenly with the marinade and refrigerate for at least 30 minutes, up to 4 hours to infuse flavor.
- Make Tzatziki: Grate the cucumber and squeeze out excess moisture. In a separate bowl, mix Greek yogurt, grated cucumber, lemon juice, minced garlic, chopped fresh dill, and salt & pepper to taste. Chill in the refrigerator until ready to serve.
- Make Dressing: Whisk together olive oil, lemon juice, honey (optional), minced garlic, dried oregano, salt, and pepper in a small bowl to create a zesty vinaigrette dressing.
- Cook Steak: Heat a skillet over medium-high heat. Sear the marinated steak for 4 to 5 minutes on each side for medium-rare to medium doneness. Remove from heat and let it rest for 5 minutes to retain juices, then slice thinly against the grain.
- Assemble Bowl: In individual bowls, layer cooked grains as the base. Top with sliced steak, cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, roasted chickpeas if using, crumbled feta cheese, and chopped fresh herbs. Drizzle the lemon vinaigrette over the bowl and add dollops of chilled tzatziki sauce on top before serving.
Notes
- For a dairy-free version, omit feta cheese and substitute Greek yogurt with coconut-based yogurt.
- Roasted chickpeas add crunch and protein and are optional for paleo or keto diets.
- Adjust steak cooking time for preferred level of doneness.
- The vinaigrette can be made ahead and stored in the fridge for up to 3 days.
- Use cauliflower rice for a low-carb, keto-friendly base.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean steak bowl, sirloin steak recipe, healthy steak bowl, tzatziki sauce, lemon vinaigrette, grilled steak, healthy dinner, Mediterranean diet recipe
