Description
A vibrant and flavorful Mediterranean Steak Bowl featuring marinated sirloin steak, hearty grains, fresh vegetables, and a creamy homemade tzatziki sauce. Perfectly seared steak pairs with bright vinaigrette and wholesome toppings for a nutritious and satisfying meal.
Ingredients
Scale
For the 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
For the Bowl
- 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 Sauce
- 1 cup plain Greek yogurt (use 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 small bowl, combine olive oil, minced garlic, fresh lemon juice, dried oregano, dried thyme, salt, and black pepper. Mix well to create the marinade.
- Marinate the Steak: Coat the sirloin steak evenly with the marinade. Cover and refrigerate for a minimum of 30 minutes or up to 4 hours to allow flavors to penetrate the meat.
- Make the Tzatziki Sauce: In another bowl, mix plain Greek yogurt, grated cucumber (after squeezing out excess moisture), lemon juice, minced garlic, and chopped fresh dill. Stir well, cover, and chill in the refrigerator until ready to serve.
- Prepare the Vinaigrette: Whisk together olive oil, fresh lemon juice, honey (if using), and dried oregano in a small bowl. Adjust seasoning to taste and set aside.
- Sear the Steak: Heat a skillet over medium-high heat until hot. Add the marinated steak and sear for 4 to 5 minutes on each side for medium-rare, or cook to your preferred doneness. Remove from skillet and let the steak rest for a few minutes before slicing thinly against the grain.
- Assemble the Bowl: In serving bowls, layer the cooked grains as the base. Top with sliced steak, cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, roasted chickpeas (if using), crumbled feta, and fresh herbs.
- Add Sauces: Spoon the chilled tzatziki sauce over the assembled ingredients, then drizzle with the prepared vinaigrette to finish.
Notes
- For a dairy-free version, substitute coconut yogurt for Greek yogurt in the tzatziki and omit the feta cheese.
- The roasted chickpeas are optional but add an extra crunchy texture and are suitable for paleo or keto diets.
- To save time, the steak can be marinated overnight.
- Adjust cooking time based on steak thickness and desired doneness.
- Use cauliflower rice as a low-carb grain alternative.
- Omit honey in the vinaigrette for a Whole30-compliant version.
