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.
