Description
This Mediterranean Steak Bowl combines perfectly seared sirloin steak with fresh and vibrant Mediterranean flavors. Featuring a tangy tzatziki sauce, a zesty vinaigrette, and colorful toppings like cherry tomatoes, cucumbers, and kalamata olives, this bowl is a wholesome and satisfying meal perfect for lunch or dinner.
Ingredients
Steak and Marinade
- 1 lb sirloin steak, about 1-inch thick
- 3 tablespoon 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 (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 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon honey (omit for Whole30)
- ½ teaspoon dried oregano
Instructions
- Marinate the Steak: In a bowl, mix olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper to create the marinade. Coat the sirloin steak thoroughly with this mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours to develop flavor.
- Prepare Tzatziki: Combine the Greek yogurt, grated and drained cucumber, lemon juice, minced garlic, and chopped fresh dill in a bowl. Mix well and chill in the refrigerator while you prepare the other components to let flavors meld.
- Make the Vinaigrette: Whisk together olive oil, lemon juice, honey (if using), and dried oregano in a small bowl until well combined. This vinaigrette will add a bright, tangy finish to your bowl.
- Sear the Steak: Heat a skillet over high heat until very hot. Place the marinated steak in the skillet and sear for 4 to 5 minutes on each side for medium-rare, or longer to your preferred doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing thinly against the grain.
- Assemble the Bowl: In each bowl, layer a base of cooked grains. Add slices of steak on top, then arrange toppings including roasted chickpeas, cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, crumbled feta, and fresh herbs. Drizzle with prepared vinaigrette and add a dollop of chilled tzatziki sauce. Serve immediately for a fresh Mediterranean experience.
Notes
- You can substitute cauliflower rice for grains to make this dish lower-carb.
- Omit feta cheese and use coconut yogurt for a dairy-free version.
- Honey can be omitted to make the vinaigrette Whole30 compliant.
- Roasted chickpeas add crunch and protein but can be left out for paleo or keto variations.
- Let the steak rest after searing to keep it juicy and tender.
- Make sure to squeeze excess water from the grated cucumber for tzatziki to avoid a watery sauce.
