Description
Perfect for meal prepping, a quick weeknight dinner, or a healthy lunch, Mediterranean Steak Bowls are customizable to fit any dietary need. The combination of savory grilled steak, hearty quinoa, fresh greens, and creamy sauce offers a well-balanced, satisfying meal that brings the flavors of the Mediterranean right to your table. Enjoy this colorful and nutritious bowl as a wholesome alternative to your usual dinner routine.
Ingredients
For the Steak:
2 ribeye steaks (or flank steak, approximately 1 pound each)
2 tablespoons olive oil (for marinating)
1 tablespoon lemon juice (for added brightness)
3 garlic cloves, minced (for depth of flavor)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper, to taste (for seasoning)
For the Bowls:
2 cups cooked quinoa (or couscous if preferred)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled (optional for added creaminess)
1 cup mixed greens (such as arugula, spinach, or a Mediterranean blend)
For the Tzatziki Sauce:
1 cup plain Greek yogurt
1/2 cucumber, grated
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
2 garlic cloves, minced
Salt and pepper, to taste (for seasoning)
Optional Garnishes:
Chopped parsley (for freshness and color)
Pine nuts (for added crunch and richness)
Instructions
Prepare the Steak Marinade
In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and salt and pepper to taste.
Mix the ingredients until well combined, then place the 2 ribeye steaks (or flank steak) in a shallow dish or resealable bag.
Pour the marinade over the steaks, making sure they’re evenly coated. Seal the dish or bag and refrigerate for at least 30 minutes, or up to 2 hours for the best flavor.
2. Cook the Quinoa
While the steak is marinating, prepare the quinoa. Rinse 1 cup quinoa under cold water to remove any bitterness.
In a medium saucepan, bring 2 cups water to a boil. Add the quinoa, reduce the heat to low, and cover the pot. Let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
Once done, fluff the quinoa with a fork and set it aside to cool.
3. Grill the Steak
Preheat your grill or skillet over medium-high heat.
Remove the steak from the marinade and let any excess liquid drip off.
Grill the steaks for about 4–5 minutes per side for medium-rare, or adjust the time depending on your preferred level of doneness (use a meat thermometer if needed – aim for 130°F (54°C) for medium-rare).
Once cooked, remove the steaks from the grill and let them rest for 5–10 minutes. This helps the juices redistribute, ensuring a tender, juicy steak.
4. Prepare the Tzatziki Sauce
While the steak rests, prepare the tzatziki sauce. In a medium bowl, combine 1 cup plain Greek yogurt, 1/2 grated cucumber, 1 tablespoon lemon juice, 1 tablespoon fresh dill (or 1 teaspoon dried), and 2 minced garlic cloves.
Stir everything together until smooth. Add salt and pepper to taste.
Refrigerate the sauce until you’re ready to assemble the bowls.
5. Slice the Steak and Prepare the Bowls
Once the steak has rested, slice it thinly against the grain.
In each bowl, add 1/2 cup of cooked quinoa as the base.
Arrange the steak slices on top of the quinoa.
Add cherry tomatoes (halved), diced cucumber, thinly sliced red onion, and Kalamata olives around the steak.
If you’re using feta cheese, sprinkle it over the bowl.
6. Add Tzatziki Sauce and Garnish
Drizzle a generous amount of tzatziki sauce over the steak and vegetables in each bowl.
Garnish with chopped parsley and pine nuts for added flavor and crunch.
Notes
Marinating the Steak: For the best flavor, marinate the steak for at least 30 minutes, but if you have the time, marinate for up to 2 hours to allow the spices and olive oil to penetrate the meat fully.
Choosing the Steak: While ribeye or flank steak works wonderfully, you can also use sirloin or skirt steak for a leaner option. Just make sure to adjust the cooking time based on the thickness of the cut.
Tzatziki Sauce Adjustments: If you prefer a tangier tzatziki sauce, you can add an extra tablespoon of lemon juice. For a more robust flavor, fresh mint can replace dill, giving the sauce a refreshing twist.
Quinoa Substitutes: If you don’t have quinoa, couscous, rice, or bulgur are great alternatives. You can also try using cauliflower rice for a low-carb version.
Grilling the Steak: If you don’t have a grill, use a cast-iron skillet or a griddle pan on the stove. Just heat the pan until it’s smoking hot, then sear the steak for the same amount of time as on the grill.
Vegetable Variations: Feel free to customize the veggies in the bowls. Roasted red peppers, zucchini, or eggplant would be great additions for a more hearty dish.
Storage: Store any leftovers in airtight containers in the fridge for up to 3 days. Keep the tzatziki sauce separate to maintain the freshness. To reheat, simply warm the steak and quinoa in the microwave or on the stove, and add the fresh vegetables and tzatziki sauce when serving.
Make-Ahead Option: You can prepare the steak, quinoa, and tzatziki sauce ahead of time. Just assemble the bowls when you’re ready to eat. This is a great option for meal prep.
Vegetarian Option: For a vegetarian version, swap the steak for grilled portobello mushrooms, grilled tofu, or chickpeas for a protein-packed alternative.
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish, Mediterranean Cuisine
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (with 1/4 of the total recipe)
- Calories: 450 kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg