This Mediterranean steak bowl recipe brings together tender, marinated steak, fresh vegetables, tangy tzatziki, and hearty grains for a nourishing and satisfying meal. It’s a perfect blend of vibrant flavors and textures, all tucked into one beautiful bowl. Whether I need a quick weeknight dinner or a healthy meal prep option, this recipe checks all the boxes.
Why You’ll Love This Recipe
I love how these steak bowls are customizable, nutrient-packed, and incredibly flavorful. The marinade infuses the steak with rich Mediterranean spices, while fresh ingredients like cucumber, tomatoes, and red onion add a refreshing crunch. I can throw everything together in under 30 minutes, making it a go-to when I’m short on time but still want something wholesome and homemade.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Flank or skirt steak
- Olive oil
- Lemon juice
- Garlic
- Dried oregano
- Cucumber
- Cherry tomatoes
- Red onion
- Kalamata olives
- Cooked quinoa or rice
- Tzatziki sauce
- Fresh parsley
- Salt and pepper
directions
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I start by marinating the steak with olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. I let it sit for at least 15 minutes or overnight for deeper flavor.
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While the steak marinates, I prepare the grain base by cooking quinoa or rice.
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I chop the vegetables—cucumber, cherry tomatoes, and red onion—and set them aside with sliced olives.
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I grill or pan-sear the steak for about 3-4 minutes on each side for medium-rare. After cooking, I let it rest for 5 minutes before slicing it thinly against the grain.
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I assemble the bowls by layering quinoa or rice, then topping with sliced steak, veggies, olives, and a generous spoonful of tzatziki.
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I garnish with chopped parsley and an extra squeeze of lemon if I want a little more brightness.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
When I want to switch things up, I swap steak for grilled chicken or chickpeas for a vegetarian version. Sometimes I use couscous or farro instead of quinoa. If I don’t have tzatziki on hand, a simple garlic yogurt sauce works just as well. I also like to add feta cheese or roasted red peppers for extra flavor.
storage/reheating
I store leftover components separately in airtight containers in the fridge for up to 4 days. When I’m ready to reheat, I warm the steak and grains in the microwave or on the stove. I always keep the veggies and sauce cold for the best texture and freshness.
FAQs
How do I know when the steak is cooked perfectly?
I check doneness using a meat thermometer—130°F for medium-rare. Letting it rest before slicing helps keep it juicy.
Can I make this bowl ahead of time?
Yes, I often meal prep the ingredients and store them separately. Then I assemble the bowl when I’m ready to eat.
What cut of steak works best for this recipe?
I usually use flank or skirt steak because they’re flavorful and cook quickly. Just make sure to slice against the grain.
Is there a dairy-free alternative to tzatziki?
I use a dairy-free yogurt base for tzatziki or try a lemon tahini sauce as an alternative—it’s creamy and still Mediterranean-inspired.
Can I make this low-carb?
Definitely. I skip the grains and use a bed of greens instead. It’s just as filling and still delicious.
Conclusion
These Mediterranean steak bowls are a fast, healthy, and flavor-packed way to enjoy a balanced meal. I love how easily they come together and how customizable they are for different diets or preferences. Whether for lunch, dinner, or meal prep, this recipe keeps me coming back again and again.
Print
Delicious Mediterranean Steak Bowls: A Quick and Healthy Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Lunch
- Method: Grilling, Pan-Searing
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Mediterranean steak bowl recipe is a quick, healthy, and customizable meal packed with bold flavors, lean protein, and fresh veggies. Perfect for busy weeknights or meal prep, it combines marinated steak, vibrant produce, and creamy tzatziki over a hearty grain base.
Ingredients
- 1 lb flank or skirt steak
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- 2 cups cooked quinoa or rice
- 1/2 cup tzatziki sauce
- 2 tbsp fresh parsley, chopped
Instructions
- In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add steak and marinate for at least 15 minutes (or up to overnight).
- Cook quinoa or rice according to package instructions. Set aside.
- Chop cucumber, cherry tomatoes, and red onion. Slice olives and set veggies aside.
- Grill or pan-sear steak over medium-high heat for 3–4 minutes per side for medium-rare. Remove and let rest 5 minutes before slicing thinly against the grain.
- Assemble bowls: layer cooked quinoa or rice, top with sliced steak, fresh vegetables, olives, and a generous dollop of tzatziki.
- Garnish with chopped parsley and a squeeze of lemon, if desired.
Notes
- Swap steak for grilled chicken or chickpeas for a vegetarian option.
- Try couscous or farro instead of quinoa.
- Add feta cheese or roasted red peppers for extra flavor.
- For dairy-free, use a non-dairy tzatziki or lemon tahini sauce.
- Keep components stored separately for best texture and freshness.
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