Description
This Mediterranean Steak Bowl combines tender marinated sirloin steak with fresh and vibrant Mediterranean flavors, including homemade tzatziki, roasted chickpeas, and a zesty vinaigrette. Perfect for a balanced and delicious meal, it features hearty grains, crisp vegetables, and a creamy yogurt sauce that brings the bowl together.
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
Grain 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 (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, combine olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper. Coat the sirloin steak with this marinade, ensuring it’s fully covered. Allow to marinate for at least 30 minutes and up to 4 hours in the refrigerator for maximum flavor.
- Make the Tzatziki Sauce: While the steak marinates, mix Greek yogurt with grated and well-drained cucumber, fresh lemon juice, minced garlic, and chopped dill in a bowl. Stir well and place in the fridge to chill and allow the flavors to meld.
- Prepare the Vinaigrette: Whisk together olive oil, lemon juice, honey (if using), and dried oregano until emulsified. Set aside.
- Cook the Steak: Heat a skillet over high heat until hot. Add the marinated steak and sear for 4 to 5 minutes per side, achieving a nice crust while keeping the inside juicy. Remove the steak from the skillet, let it rest for 5 minutes to retain juices, then slice thinly against the grain.
- Assemble the Bowls: In serving bowls, layer the cooked grains as the base, top with sliced steak, roasted chickpeas (if using), cherry tomatoes, diced cucumber, red onion, kalamata olives, crumbled feta, and fresh herbs. Drizzle with prepared vinaigrette and add a generous dollop of chilled tzatziki sauce on the side.
Notes
- For a Paleo or Keto option, omit grains and add roasted chickpeas or cauliflower rice as a low-carb base.
- Use coconut yogurt in the tzatziki to make it dairy-free.
- Skip honey in vinaigrette for a Whole30 compliant recipe.
- Allow steak to marinate longer for more intense flavor, but at least 30 minutes is necessary.
- Ensure grated cucumber for tzatziki is well-drained to avoid watery sauce.
- Letting steak rest after cooking keeps it tender and juicy.
