Craving something that feels like a special dinner but comes together without stress? This Mediterranean Steak Bowl brings restaurant-quality flavors straight to your kitchen, and it’s become my answer to those nights when I want both comfort and nutrition on the same plate.
Table of Contents
Ingredients for Mediterranean Steak Bowl
I always use sirloin steak for this bowl because it stays tender and slices beautifully, but flank or skirt steak works wonderfully too. The marinade is simple yet powerful, infusing the meat with garlic and herbs while you prep everything else. My preference is to start the marinade first, then use that time to prep all the fresh toppings so everything comes together smoothly at the end.
For Steak and Marinade:
- 1 pound sirloin steak (about 1-inch thick)
- 3 tablespoons olive oil
- 2 cloves garlic (minced) – I recommend using fresh garlic for the best flavor
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Bowl Base:
- 2 cups cooked brown rice, quinoa, or cauliflower rice (for low-carb)
- 1 cup roasted chickpeas (omit for strict keto or paleo)
For Fresh Toppings:
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- ½ red onion (thinly sliced) – In my experience, soaking the slices in cold water for 10 minutes removes the sharp bite
- ½ cup kalamata olives (pitted)
- ⅓ cup crumbled feta cheese (omit for dairy-free)
- ¼ cup fresh parsley or dill (chopped)
For Tzatziki Sauce:
- 1 cup plain Greek yogurt (use coconut yogurt for dairy-free)
- ½ cucumber (grated and excess water squeezed out) – I usually squeeze it in a clean kitchen towel to remove all moisture
- 1 tablespoon fresh lemon juice
- 1 clove garlic (minced)
- 1 tablespoon fresh dill (chopped)
- Salt and pepper to taste
For Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey (omit for strict keto or Whole30)
- 1 small clove garlic (minced)
- ½ teaspoon dried oregano
- Salt and pepper to taste
Step-by-Step Instructions
I recommend getting your marinade started first so the steak has time to absorb all those Mediterranean flavors while you prepare the other components.
Step 1: In a small bowl, mix together olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper until well combined. Place the steak in a shallow dish and pour the marinade over it, massaging it into the meat with your hands. Let it marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor. Pro tip: if refrigerating, pull the steak out 20 minutes before cooking to bring it to room temperature for even cooking.
Step 2: While the steak marinates, prepare your tzatziki sauce by combining Greek yogurt, grated cucumber (with excess water squeezed out), lemon juice, minced garlic, fresh dill, salt, and pepper in a bowl. Stir until smooth and refrigerate until ready to use. This can be made a day ahead, and the flavors actually get better as they meld together.
Step 3: Make the lemon vinaigrette by whisking together olive oil, lemon juice, honey, minced garlic, oregano, salt, and pepper in a small bowl. Set aside. Cook your grain of choice according to package directions, and while it cooks, prep all fresh toppings by halving tomatoes, dicing cucumber, and slicing onion. Gather your olives, feta, and roasted chickpeas too.
Step 4: Heat a cast-iron skillet over medium-high heat until very hot (you’ll see wisps of smoke). Add the marinated steak and cook for 4 to 5 minutes per side for medium-rare (internal temperature of 130-135°F), or 6 to 7 minutes per side for medium (140-145°F). Don’t move the steak around while cooking to get a beautiful sear. Once cooked, transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain. This resting step keeps all those delicious juices in the meat.
Step 5: To assemble your bowls, start with about ½ cup of cooked grain in each serving bowl. Arrange the sliced steak and all fresh ingredients on top, including cherry tomatoes, cucumber, red onion, olives, and chickpeas if using. Sprinkle with crumbled feta cheese and fresh herbs, then finish with a generous drizzle of lemon vinaigrette and a dollop of cool tzatziki sauce. Each bowl should have about 4 ounces of sliced steak.
Perfect Pairings for Your Steak Bowl
This hearty bowl pairs beautifully with sides that complement the Mediterranean theme while adding variety to your meal.
Warm Pita Bread: Soft, pillowy pita is perfect for scooping up extra tzatziki and soaking up the flavorful juices from the steak. Warm it for a few seconds in the microwave or toast it lightly in a dry skillet for added texture.
Simple Green Salad: A light arugula or mixed greens salad dressed with a squeeze of lemon and olive oil provides a refreshing contrast to the richness of the bowl and adds extra vegetables to your meal.
Roasted Vegetables: Seasonal roasted vegetables like zucchini, bell peppers, or eggplant bring additional Mediterranean flair and boost the nutritional value of your dinner while maintaining the flavor profile.
Hummus: Serving a side of creamy hummus with cucumber slices or carrot sticks offers another protein-rich option and allows diners to customize their bowls with extra Middle Eastern flavor.
High-Protein Main: If you’re looking for another protein-packed dinner idea, try pairing this with our Protein-Packed Garlic Cream Chicken Skillet for a complete Mediterranean feast when entertaining.
Keeping It Fresh
Store all components separately in airtight containers in the refrigerator for the best results. Cooked steak will stay fresh for up to 3 days, while your cooked grains last 4 to 5 days. Chopped vegetables maintain their crispness for 2 to 3 days, and both tzatziki and lemon vinaigrette keep well for up to 5 days.
When you’re ready to eat, simply assemble a fresh bowl in minutes by reheating your grain and steak gently in the microwave for 60 to 90 seconds or enjoying them cold. I recommend adding the vinaigrette and tzatziki just before serving to keep everything crisp and flavorful. This setup makes the recipe perfect for meal prep, allowing you to build custom bowls throughout the week.
For variety, try swapping the grain base with different options like farro, couscous, or even mixed greens for a lighter version. You can also experiment with different proteins such as grilled chicken, shrimp, or lamb to keep your weekly meals interesting while maintaining that signature Mediterranean taste.
Frequently Asked Questions
Can I make this bowl ahead for meal prep?
Absolutely! Store each component separately in meal prep containers, and the ingredients will stay fresh for 3 to 5 days. Assemble your bowl fresh each day for the best texture and flavor.
What’s the best way to get tender steak?
Let your steak come to room temperature before cooking, don’t skip the marinade time, and always slice against the grain after letting it rest. These three steps guarantee juicy, tender results every time.
How can I make this recipe dairy-free?
Simply swap the Greek yogurt in the tzatziki for coconut yogurt and omit the feta cheese. The bowl is still incredibly flavorful with all the herbs, lemon, and vegetables bringing plenty of taste.
Mediterranean Steak Bowl
Ingredients
Equipment
Method
- In a small bowl, mix together olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper until well combined. Place the steak in a shallow dish and pour the marinade over it, massaging it into the meat with your hands. Let it marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor. If refrigerating, pull the steak out 20 minutes before cooking to bring it to room temperature for even cooking.
- While the steak marinates, prepare your tzatziki sauce by combining Greek yogurt, grated cucumber (with excess water squeezed out), lemon juice, minced garlic, fresh dill, salt, and pepper in a bowl. Stir until smooth and refrigerate until ready to use.
- Make the lemon vinaigrette by whisking together olive oil, lemon juice, honey, minced garlic, oregano, salt, and pepper in a small bowl. Set aside. Cook your grain of choice according to package directions, and while it cooks, prep all fresh toppings by halving tomatoes, dicing cucumber, and slicing onion. Gather your olives, feta, and roasted chickpeas too.
- Heat a cast-iron skillet over medium-high heat until very hot (you’ll see wisps of smoke). Add the marinated steak and cook for 4 to 5 minutes per side for medium-rare (internal temperature of 130 to 135 degrees F), or 6 to 7 minutes per side for medium (140 to 145 degrees F). Don’t move the steak around while cooking to get a beautiful sear. Once cooked, transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- To assemble your bowls, start with about half cup of cooked grain in each serving bowl. Arrange the sliced steak and all fresh ingredients on top, including cherry tomatoes, cucumber, red onion, olives, and chickpeas if using. Sprinkle with crumbled feta cheese and fresh herbs, then finish with a generous drizzle of lemon vinaigrette and a dollop of cool tzatziki sauce. Each bowl should have about 4 ounces of sliced steak.
Notes
