Steak and Rice Bowl with Mediterranean Herbs & Garlic Yogurt Sauce
Tender, juicy steak is marinated with bold Mediterranean spices, grilled or pan-seared, then served over fluffy herb rice with crunchy vegetables and a tangy garlic yogurt sauce. Think of it as a flavorful fusion between a steak plate and a nourish bowl — fresh, wholesome, and crave-worthy!
Time:
Prep Time: 15 minutes (plus marinate time)
Cook Time: 20 minutes
Total Time: 35–45 minutes
Servings: 2–3 bowls
Ingredients:
For the Steak:
12 oz (340g) flank steak, sirloin, or ribeye
1 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
¼ tsp cumin
Salt & pepper, to taste
For the Rice:
1 cup basmati or jasmine rice
2 cups water or broth
1 tbsp olive oil
Salt, to taste
2 tbsp chopped parsley or dill
Zest of ½ lemon
Bowl Toppings:
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup crumbled feta cheese
Fresh parsley or mint, chopped
Optional: olives, pickled onions, or shredded lettuce
Garlic Yogurt Sauce:
½ cup plain Greek yogurt
1 garlic clove, grated
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper, to taste
Optional: 1 tbsp water to thin
Instructions:
1. Marinate the Steak:
Combine olive oil, lemon juice, garlic, and spices.
Rub onto steak and let marinate at least 20 minutes (or up to 4 hours in fridge).
2. Cook the Rice:
Rinse rice and combine with water/broth and salt.
Bring to a boil, reduce to simmer, cover, and cook for 15 minutes.
Remove from heat, let sit 5 minutes. Fluff with fork and mix in herbs and lemon zest if using.
3. Grill or Sear the Steak:
Heat grill or skillet to medium-high.
Cook steak 4–5 minutes per side (for medium-rare), depending on thickness.
Rest 5 minutes, then slice thinly against the grain.
4. Make the Yogurt Sauce:
Mix yogurt, lemon juice, olive oil, garlic, salt, and pepper until smooth.
5. Assemble the Bowls:
In each bowl, add a scoop of rice.
Top with steak slices, veggies, herbs, and cheese.
Drizzle with garlic yogurt sauce and serve.
Tips & Variations:
Add greens: Serve over arugula or baby spinach for a lighter version.
Want heat? Add chili flakes, harissa, or spicy hummus.
Make it a wrap: Tuck all ingredients into a warm pita or flatbread.
Swap protein: Use grilled chicken, shrimp, or roasted chickpeas.
FREQUENTLY ASKED QUESTIONS
Q: Can I make this ahead?
Yes! Keep steak, rice, veggies, and sauce in separate containers and assemble before serving.
Q: Can I use brown rice or quinoa?
Absolutely — adjust cook time accordingly.
Q: Is this gluten-free?
Yes, as long as you use GF seasonings and sauces.
Nutritional Information
Calories: 510
Protein: 35g
Carbs: 35g
Fat: 25g
Fiber: 3g