Name: Mediterranean Steak Bowl
Prep time: 20 min
Cook time: 5 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 lb sirloin steak (about 1-inch thick); 2 tablespoons olive oil; 2 garlic cloves, minced; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; Salt and black pepper, to taste; 2 cups cooked grains (brown rice, quinoa, or cauliflower rice); 1 cup roasted chickpeas (optional); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted; 1/3 cup feta cheese, crumbled (optional); 2 tablespoons fresh parsley or dill, chopped; 1 cup Greek yogurt (or coconut yogurt); 1/2 cucumber, grated and squeezed dry; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 1 tablespoon fresh dill, chopped; Salt and black pepper, to taste; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon honey (optional); 1 garlic clove, minced; 1/2 teaspoon dried oregano; Salt and black pepper, to taste

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This Mediterranean Steak Bowl is my fresh and flavorful way to enjoy steak in a lighter, nutrient-packed meal. Juicy marinated sirloin is served over grains and topped with crisp vegetables, olives, feta, and creamy tzatziki. It’s vibrant, customizable, and perfect for meal prep or a quick weeknight dinner.

Mediterranean Steak Bowl

Why You’ll Love This Recipe

I love how this recipe balances hearty steak with the bright, refreshing flavors of the Mediterranean. The marinade makes the beef tender and flavorful, while the tzatziki and lemon vinaigrette add creaminess and zing. It’s flexible enough to fit different diets — I can keep it low-carb with cauliflower rice or dairy-free with coconut yogurt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak and marinade:

Sirloin steak (about 1-inch thick)
Olive oil
Garlic, minced
Fresh lemon juice
Dried oregano
Dried thyme
Salt and black pepper

For the bowl base:

Cooked grains (brown rice, quinoa, or cauliflower rice)
Roasted chickpeas (optional)

For the toppings:

Cherry tomatoes, halved
Cucumber, diced
Red onion, thinly sliced
Kalamata olives, pitted
Feta cheese, crumbled (optional)
Fresh parsley or dill, chopped

For the tzatziki:

Greek yogurt (or coconut yogurt for dairy-free)
Cucumber, grated and squeezed dry
Fresh lemon juice
Garlic, minced
Fresh dill, chopped
Salt and black pepper

For the lemon vinaigrette:

Olive oil
Fresh lemon juice
Honey (optional)
Garlic, minced
Dried oregano
Salt and black pepper

Directions

I whisk together the marinade ingredients, coat the steak, and let it marinate for at least 30 minutes (up to 4 hours).
While the steak marinates, I mix the tzatziki ingredients and chill it in the fridge.
I whisk together the vinaigrette and set it aside.
I sear the steak in a hot cast-iron skillet or grill pan for 4–5 minutes per side, then let it rest before slicing thinly.
To assemble, I layer the cooked grains in bowls, then add steak slices, vegetables, olives, and feta. I finish with tzatziki and a drizzle of vinaigrette.

Servings and timing

This recipe makes 4 servings. It takes about 20 minutes of prep, 4–5 minutes of cooking, plus 30 minutes of marinating time, so just under an hour total.

Variations

Low-carb/Keto: I use cauliflower rice instead of grains.
Extra Protein: I add roasted chickpeas or grilled chicken alongside the steak.
Dairy-Free: I swap Greek yogurt for coconut yogurt and skip the feta.
Spicy Kick: I add a sprinkle of red pepper flakes to the marinade or tzatziki.

storage/reheating

I store components separately in airtight containers. The steak lasts up to 3 days in the fridge, and the tzatziki keeps for 2–3 days. For meal prep, I assemble bowls without dressing, then add vinaigrette and tzatziki just before serving.

FAQs

Can I grill the steak instead of pan-searing?

Yes, grilling works beautifully — I cook over medium-high heat for the same time per side.

What cut of steak works best?

I like sirloin for tenderness and flavor, but flank or skirt steak also work well.

Can I make this vegetarian?

Yes, I replace the steak with grilled halloumi, falafel, or roasted chickpeas.

Can I use store-bought tzatziki?

Definitely. Homemade tastes fresher, but store-bought saves time.

Can this recipe be prepped ahead?

Yes, I often marinate and cook the steak, prep the veggies, and make the sauce a day ahead. Assembling the bowls later takes just minutes.

Conclusion

Mediterranean Steak Bowls are one of my favorite meals for when I want something healthy, colorful, and satisfying. The juicy steak, crisp veggies, and creamy tzatziki make each bite fresh and flavorful. It’s a simple dish that feels like a feast — perfect for weeknights, meal prep, or entertaining.