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Mediterranean Steak Bowl

Category: Simple One-Pot Wonders

Savor tender grilled sirloin with vibrant Mediterranean flavors in each bowl. Fluffy grains serve as the base, layered with juicy steak slices and a colorful array of fresh veggies such as cherry tomatoes, cucumber, and kalamata olives. Creamy homemade tzatziki and tangy lemon vinaigrette add a bright finish, complemented by crumbled feta and fresh herbs. It’s a flexible meal, easily tailored with dairy-free or keto options and ideal for meal prep or weeknight dinners. Enjoy a comforting and nutritious dish that celebrates classic Greek ingredients.

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Updated on Tue, 19 Aug 2025 17:30:56 GMT
A bowl of food with meat, tomatoes, cucumbers, and cheese. Pin
A bowl of food with meat, tomatoes, cucumbers, and cheese. | quickdinnerfix.com

This Mediterranean Steak Bowl has become my go-to for quick yet impressive weeknight dinners. Packed with tender grilled steak, crunchy vegetables, and cool tzatziki, it brings all the sunny flavors of Greece into one easy meal. The best part is this bowl fits so many diets and feels just as good for a family meal as it does for lunches through the week.

The first time I made this bowl my kitchen smelled like a Greek taverna—my husband said it was the best steak he had eaten at home. We now keep the marinade ingredients stocked year-round.

Ingredients

  • Sirloin steak: Look for at least one inch thick and with a little marbling for juiciness
  • Olive oil: Use extra virgin for robust flavor in both the marinade and vinaigrette
  • Garlic cloves: Fresh garlic will add big flavor to both steak and sauces
  • Lemon juice: Fresh squeezed lifts the whole bowl and keeps flavors bright
  • Dried oregano and thyme: Classic Mediterranean herbs so use quality dried or fresh if on hand
  • Salt and black pepper: Essential for balancing and boosting all the flavors
  • Cooked grains: Brown rice quinoa or cauliflower rice as a lighter base – choose based on your dietary goals
  • Roasted chickpeas: Adds a crunchy hearty touch especially if skipping grains
  • Cherry tomatoes: Go for the ripest you can find for juicy sweetness
  • Cucumber: Pick a firm one since you will use it in both the salad and the tzatziki
  • Red onion: Slice it thin for the ideal sharp bite
  • Kalamata olives: Look for pitted and brine-packed for authentic taste
  • Feta cheese: Creamy and salty – buy in a block then crumble for best flavor
  • Fresh herbs: Parsley or dill both add a burst of color and fragrance
  • Greek yogurt: Thick and tangy for a creamy tzatziki swap in coconut yogurt for dairy-free
  • Honey: A touch of sweetness in the vinaigrette use local honey for floral notes

Tips

Look for high-quality steak with a strong red color and no brown patches. Always squeeze lemon juice fresh and choose whole block feta over pre-crumbled for better texture.

Step-by-Step Instructions

Mix the Marinade:
Combine olive oil lemon juice minced garlic dried oregano dried thyme salt and pepper in a bowl. Pat the steak dry then coat it fully with the marinade. Let it rest in the fridge for at least 30 minutes and up to four hours for deeper flavor.
Prepare the Tzatziki:
Grate half a cucumber and squeeze out excess water. Mix it with Greek yogurt lemon juice minced garlic chopped dill salt and pepper to taste. Cover and chill to let flavors blend.
Make the Lemon Vinaigrette:
Whisk together olive oil lemon juice honey minced garlic dried oregano salt and pepper. Taste and adjust seasoning as needed.
Sear and Slice the Steak:
Heat your cast iron or grill pan over high until very hot. Sear the steak for four to five minutes per side until browned on the outside and your preferred doneness inside. Let steak rest for ten minutes before slicing thinly against the grain for tenderness.
Assemble the Bowls:
Layer cooked grains of your choice into each bowl. Top with sliced steak roasted chickpeas cherry tomatoes cucumber red onion olives crumbled feta and chopped herbs. Add a big dollop of tzatziki and a drizzle of lemon vinaigrette right before serving.
A bowl of food with meat, tomatoes, cucumbers, and cheese. Pin
A bowl of food with meat, tomatoes, cucumbers, and cheese. | quickdinnerfix.com

I always reach for fresh dill when making the tzatziki—it instantly reminds me of my grandmother’s garden. One summer we made this recipe for a picnic and our whole family agreed it was the highlight of the day.

Storage Tips

Store assembled bowl components separately for best freshness. Keep steak and grains in one container and veggies in another. Tzatziki and vinaigrette stay fresh in their own jars in the fridge for three to four days. If meal prepping pack everything cold and assemble just before eating.

Ingredient Substitutions

Swap in chicken breast or lamb for the steak if desired. For a dairy-free bowl use coconut yogurt in the tzatziki and omit feta or try a vegan feta alternative. Use quinoa or cauliflower rice instead of brown rice to change up the base based on your dietary preference.

A bowl of food with meat, vegetables, and cheese. Pin
A bowl of food with meat, vegetables, and cheese. | quickdinnerfix.com

Serving Suggestions

This bowl is satisfying on its own but a side of warm pita bread or a crisp Greek salad takes it over the top. Sometimes I add extra roasted chickpeas for more crunch or top with a dash of chili flakes for gentle heat.

Cultural Snapshot

Mediterranean steak bowls take inspiration from the classic Greek gyro plate and modern nourish bowl trends. With a focus on seasonal produce robust herbs and olive oil this style of eating feels both ancient and fresh bringing old-world flavors to fast-paced modern kitchens.

Recipe FAQs

→ How should the steak be cooked for best results?

Sear the marinated sirloin in a hot cast-iron skillet or grill pan for about 4–5 minutes per side, then let it rest before slicing for juicy, tender results.

→ What grains work well as a base?

Brown rice, quinoa, or cauliflower rice are all excellent choices, depending on your preference or dietary needs.

→ Can the bowl be made dairy-free?

Yes, use coconut yogurt instead of Greek yogurt for the tzatziki and omit feta cheese or use a plant-based alternative.

→ How can I add more protein or fiber?

Add roasted chickpeas to the bowl for extra protein and fiber, or increase the portion of steak if desired.

→ Is meal prep possible with this dish?

Absolutely! Assemble the components in glass containers and keep sauces separate until serving to maintain freshness.

→ Which herbs pair best in the bowl?

Fresh parsley and dill boost Mediterranean flavors, but mint or oregano also make excellent garnishes.

Mediterranean Steak Bowl

Grilled steak, vibrant vegetables, and creamy tzatziki unite for a quick, healthy Mediterranean bowl.

Prep Time
20 min
Cook Time
4 min
Total Time
24 min

Category: One-Pot Meals

Skill Level: Intermediate

Cuisine: Mediterranean

Yield: 4 Servings (4 bowls)

Dietary Preferences: Gluten-Free

Ingredients

→ Steak and Marinade

01 450 g sirloin steak, approximately 2.5 cm thick
02 45 ml extra virgin olive oil
03 2 garlic cloves, minced
04 15 ml freshly squeezed lemon juice
05 5 ml dried oregano
06 5 ml dried thyme
07 2.5 ml salt
08 1.25 ml freshly ground black pepper

→ Bowl Base

09 400 g cooked grains (brown rice, quinoa, or cauliflower rice)
10 170 g roasted chickpeas (optional; omit for paleo or keto variations)

→ Toppings

11 150 g cherry tomatoes, halved
12 1 medium cucumber, diced (approximately 120 g)
13 0.5 medium red onion, thinly sliced
14 75 g pitted Kalamata olives
15 50 g crumbled feta cheese (omit for dairy-free)
16 15 g fresh parsley or dill, chopped

→ Tzatziki

17 240 g plain Greek yogurt (substitute coconut yogurt for dairy-free)
18 0.5 cucumber, grated and excess liquid squeezed out
19 15 ml freshly squeezed lemon juice
20 1 garlic clove, minced
21 15 ml fresh dill, finely chopped
22 Salt and pepper, to taste

→ Lemon Vinaigrette

23 45 ml extra virgin olive oil
24 30 ml freshly squeezed lemon juice
25 5 ml honey (omit for Whole30)
26 1 garlic clove, minced
27 2.5 ml dried oregano
28 Salt and pepper, to taste

Steps

Step 01

In a bowl, combine olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper. Coat the sirloin steak thoroughly in the marinade. Cover and refrigerate for a minimum of 30 minutes or up to 4 hours.

Step 02

Blend Greek yogurt, grated and drained cucumber, lemon juice, minced garlic, dill, salt, and pepper in a small bowl. Refrigerate until ready to use.

Step 03

Whisk together olive oil, lemon juice, honey, minced garlic, dried oregano, salt, and pepper in a small jar or bowl until emulsified.

Step 04

Heat a cast-iron or grill pan over high heat. Sear the steak for 4–5 minutes on each side or until desired doneness. Let the steak rest for 5 minutes before slicing thinly across the grain.

Step 05

Layer cooked grains and roasted chickpeas in bowls. Arrange sliced steak, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, crumbled feta, and fresh herbs on top. Drizzle with prepared tzatziki and lemon vinaigrette before serving.

Notes

  1. For optimal tenderness, allow steak to rest before slicing to retain juices.
  2. To accommodate dietary preferences, substitute grains or omit chickpeas and feta as needed.
  3. Tzatziki can be prepared one day ahead and stored chilled.

Required Equipment

  • Cast-iron skillet or grill pan
  • Non-stick skillet (alternative option)
  • Glass containers for meal prep storage

Allergy Information

Double-check each ingredient to identify potential allergens and consult a healthcare professional if unsure.
  • Contains dairy (Greek yogurt, feta cheese); omit for dairy-free preparation.
  • Contains legumes (chickpeas); optional.

Nutrition Facts (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 540
  • Fat: 30 g
  • Carbs: 32 g
  • Protein: 38 g