Description
This Mediterranean Steak Bowl combines tender grilled steak, quinoa, and fresh vegetables like cucumber, tomatoes, and olives, all topped with a tangy Greek yoghurt sauce. Balanced, colourful, and full of vibrant flavours, it’s a wholesome meal perfect for lunch, dinner, or meal prep.
Ingredients
1 lb flank or sirloin steak
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp dried oregano
½ tsp smoked paprika
Salt and black pepper, to taste
2 cups cooked quinoa or brown rice
1 cup cherry tomatoes, halved
½ cup sliced cucumber
¼ cup red onion, thinly sliced
¼ cup Kalamata olives, halved
¼ cup crumbled feta cheese
2 tbsp chopped fresh parsley or mint
Yogurt Sauce:
½ cup Greek yoghurt
1 tbsp lemon juice
1 tsp olive oil
½ tsp garlic powder
Salt, to taste
Instructions
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add steak and marinate for 30 minutes to 8 hours.
Heat a grill or skillet over medium-high heat. Cook steak for 4–5 minutes per side until desired doneness. Rest for 10 minutes, then slice thinly against the grain.
Prepare your base: cook quinoa or brown rice according to package instructions or use fresh greens.
Combine the yogurt, lemon juice, olive oil, garlic powder, and salt in a small bowl to make the dressing.
Assemble the bowl: layer quinoa, veggies, steak slices, feta, and olives. Drizzle yogurt sauce and garnish with herbs.
Notes
Marinate the steak longer for deeper flavor.
Keep dressing separate if prepping for multiple meals.
Substitute quinoa with cauliflower rice for a low-carb version.
Use tahini dressing instead of yogurt for dairy-free diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 95 mg