Name: Mediterranean Steak Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 lb sirloin steak (about 1-inch thick); 3 tbsp olive oil (divided); 2 garlic cloves (minced); 1 tbsp lemon juice (fresh); 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp salt; ¼ tsp black pepper; 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); ⅓ cup feta cheese (crumbled; optional for dairy-free); ¼ cup fresh herbs (parsley or dill, chopped); 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); 3 tbsp olive oil; 2 tbsp lemon juice (fresh); 1 tsp honey (omit for Whole30); 1 garlic clove (minced); ½ tsp dried oregano

I love how bright this bowl feels. It uses simple ingredients. It comes together fast. I make it when I want comfort with a fresh twist. Sometimes I serve it after a cozy pasta night with my boursin cheese pasta. The flavors play well together. You will love the tangy tzatziki and the lemony steak.

why make this recipe

This bowl hits lots of notes. It is protein-packed. It has fresh vegetables. It has creamy tzatziki and a bright lemon vinaigrette. It works for weeknights. It works for meal prep. Leftovers taste great cold or warmed.

how to make Mediterranean Steak Bowl Recipe

Ingredients:

1 lb sirloin steak (about 1-inch thick)
3 tbsp olive oil (divided)
2 garlic cloves (minced)
1 tbsp lemon juice (fresh)
1 tsp dried oregano
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
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)
⅓ cup feta cheese (crumbled; optional for dairy-free)
¼ cup fresh herbs (parsley or dill, chopped)

Tzatziki:

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)

Mediterranean Steak Bowl Recipe

Directions:

Mix the marinade ingredients (2 tbsp olive oil, garlic, lemon, oregano, thyme, salt, pepper). Coat the steak. Marinate for 30 minutes to 4 hours.
Mix tzatziki ingredients in a bowl. Chill in the fridge while you cook.
Whisk vinaigrette ingredients in a small jar. Set aside.
Heat a skillet until very hot. Add 1 tbsp oil. Sear the steak 4–5 minutes per side for medium. Adjust time for your preferred doneness. Let the steak rest 5 minutes. Slice thinly against the grain.
Build bowls with grains, steak, tomatoes, cucumber, red onion, olives, chickpeas, and herbs. Add feta if you like. Spoon tzatziki and drizzle vinaigrette over the top. Serve right away.

I sometimes enjoy a slice of my apple fritter discard loaf alongside for a sweet contrast. It feels indulgent and homey.

how to serve Mediterranean Steak Bowl Recipe

Serve this bowl warm. Spoon tzatziki last so it stays bright. Add extra lemon on the side. Make bowls for everyone and let them add toppings. Leftover steak makes a great lunch the next day. You can tuck the slices into a sandwich if you like. I often turn leftovers into a hearty brisket sandwich-style lunch with extra pickles and greens.

how to store Mediterranean Steak Bowl Recipe

Cool any leftovers to room temperature first. Store components separately for best texture. Keep grains and veggies in one airtight container. Keep steak in another. Store tzatziki in a sealed jar. Refrigerate up to 3–4 days. Reheat steak gently in a skillet. Add fresh herbs after reheating.

I love packing a bowl with a slice of Amish friendship chocolate bread for a picnic dessert. It makes the meal feel extra special.

tips to make Mediterranean Steak Bowl Recipe

Use a hot pan for a good sear.
Let the steak rest before slicing. This keeps it juicy.
Taste and adjust the vinaigrette. Add a pinch of salt or more lemon if needed.
Make tzatziki a few hours ahead. Flavors mellow and meld.
Use day-old grains. They hold up better in bowls.
For a quick carb swap, try a sourdough treat like my blueberry lemon sourdough discard scones for breakfast-style bowls.

variation (if any)

Paleo/Keto: Skip the grains. Add extra roasted chickpeas or more greens. Use coconut yogurt for tzatziki.
Dairy-free: Use coconut yogurt and skip feta.
Veggie-forward: Swap steak for grilled portobello caps. Keep the same marinades.
Meal-prep: Cook extras and portion into containers. Keep dressings separate.

FAQs

Q: Can I use another cut of steak?
A: Yes. Flank or skirt steak work well. Adjust cooking time for thickness. Slice thinly against the grain.

Q: How long will the tzatziki keep?
A: It stays fresh for 3–4 days in the fridge. Stir before serving. If it thins, drain a little liquid and it will firm up.

Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free grains or cauliflower rice. All other ingredients are naturally gluten-free.

Mediterranean Steak Bowl Recipe

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