→ 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