Mediterranean Steak Bowl (Print)

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

# 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:

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

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