Description
This Mediterranean Steak Bowl features tender marinated sirloin steak seared to perfection, served over a bed of nutritious grains and topped with vibrant fresh vegetables, kalamata olives, and creamy tzatziki and tangy vinaigrette. This flavorful, nutrient-rich bowl offers a satisfying balance of protein, healthy fats, and fresh produce, perfect for a wholesome and easy meal.
Ingredients
Scale
For the Steak Marinade and Steak
- 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
For the Bowl 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
For the Tzatziki
- 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
For the 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, fresh lemon juice, dried oregano, dried thyme, salt, and black pepper. Coat the sirloin steak evenly with the marinade and let it marinate for 30 minutes to 4 hours to infuse flavor and tenderize the meat.
- Make the tzatziki sauce: Mix Greek yogurt, grated cucumber (squeezed dry), lemon juice, minced garlic, and chopped fresh dill in a bowl. Cover and chill in the refrigerator to allow the flavors to meld and the sauce to thicken slightly.
- Prepare the vinaigrette: Whisk together olive oil, fresh lemon juice, honey (if using), and dried oregano until emulsified and smooth. Set aside for drizzling later.
- Sear the steak: Heat a skillet over high heat until very hot. Remove the steak from the marinade and sear it for 4–5 minutes on each side until it develops a nice crust and is cooked to your preferred doneness. Transfer the steak to a cutting board and allow it to rest for a few minutes before slicing thinly against the grain.
- Assemble the bowl: In serving bowls, layer the cooked grains as a base. Top with sliced steak, roasted chickpeas (if using), cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, crumbled feta cheese, and fresh herbs. Spoon dollops of chilled tzatziki on top and drizzle with the prepared vinaigrette.
Notes
- For a paleo or keto-friendly option, omit the grains and use roasted chickpeas as a substitute.
- To keep the bowl dairy-free, skip the feta cheese and use coconut yogurt for the tzatziki.
- Marinating the steak for longer than 30 minutes (up to 4 hours) will enhance tenderness and flavor.
- Be sure to squeeze excess water from the grated cucumber in the tzatziki sauce to avoid a watery consistency.
- Honey in the vinaigrette can be omitted for Whole30 or strict paleo diets.
