Mediterranean Steak Bowl
This Mediterranean Steak Bowl features juicy, marinated steak slices served over a bed of grains with crisp vegetables, creamy feta, and a zesty lemon-garlic sauce. It’s a satisfying, protein-packed meal that’s perfect for weeknights or meal prep.
Time
Prep time: 20 minutes (plus marinating)
Cook time: 12 minutes
Total time: 32 minutes
Ingredients
For the Steak
1 lb (450 g) flank steak or sirloin
2 tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp black pepper
½ tsp salt
For the Bowl
2 cups cooked farro, quinoa, or brown rice
1 cup cherry tomatoes, halved
1 cucumber, diced
½ small red onion, thinly sliced
½ cup Kalamata olives, halved
½ cup roasted red peppers, sliced
½ cup crumbled feta cheese
2 tbsp fresh parsley or mint, chopped
For the Lemon-Garlic Sauce
½ cup plain Greek yogurt
2 tbsp tahini (optional, for nutty flavor)
Juice of ½ lemon
1 clove garlic, minced
1 tbsp olive oil
Salt and black pepper, to taste
Instructions
1. Marinate the Steak
In a bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper.
Coat steak with marinade. Cover and refrigerate for at least 30 minutes (up to 4 hours).
2. Cook the Steak
Heat a grill pan or skillet over medium-high heat.
Cook steak for 5–6 minutes per side (for medium-rare) or adjust to desired doneness.
Let rest for 5–10 minutes, then slice thinly against the grain.
3. Make the Lemon-Garlic Sauce
In a small bowl, whisk Greek yogurt, tahini (if using), lemon juice, garlic, olive oil, salt, and pepper until smooth.
4. Assemble the Bowls
Divide grains among serving bowls.
Top with sliced steak, tomatoes, cucumber, onion, olives, roasted peppers, and feta.
Drizzle with lemon-garlic sauce.
Garnish with fresh parsley or mint.
Notes & Tips
Meal Prep: Store steak, grains, and veggies separately; assemble when ready to eat.
Grill Option: Cook steak on an outdoor grill for extra smoky flavor.
Low-Carb Version: Swap grains for cauliflower rice or zucchini noodles.
Add Extra Crunch: Top with toasted pine nuts or slivered almonds.
Frequently Asked Questions
Q: Can I use a different cut of beef?
Yes — sirloin, ribeye, or skirt steak work well.
Q: Can I make it dairy-free?
Use a coconut or almond yogurt base and skip the feta or replace with vegan feta.
Q: Can I meal prep this for the week?
Absolutely — keep steak slices in a sealed container for up to 4 days, and store sauce separately.
Nutritional Information
Calories: ~480
Protein: 36 g
Carbohydrates: 38 g
Fat: 20 g
Fiber: 6 g
Sugar: 6 g