Description
This Flavor-Packed Mediterranean Steak Bowl combines juicy marinated sirloin steak, fluffy quinoa, fresh vegetables, and a creamy homemade tzatziki sauce for a wholesome, vibrant, and satisfying meal inspired by Mediterranean cuisine.
Ingredients
Scale
Steak Marinade and Steak
- 1½ pounds (680g) sirloin or flank steak
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Grain
- 1 cup uncooked quinoa (or brown rice)
Vegetables and Salad Toppings
- 1 cup grape or cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 small red onion, thinly sliced
- ½ cup kalamata olives, sliced
- 2 cups mixed greens or baby spinach
Optional
- ½ cup crumbled feta cheese (optional)
Tzatziki Sauce
- 1 cup plain Greek yogurt
- ½ cup cucumber, finely grated
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill or mint
- Salt and pepper, to taste
Garnish
- Fresh parsley or mint, for garnish
- Lemon wedges (optional)
Instructions
- Marinate the Steak: In a bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the sirloin or flank steak to the marinade, cover, and let it marinate for at least 30 minutes or up to 8 hours in the refrigerator to develop rich flavor.
- Cook Quinoa or Rice: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook it according to the package directions, usually by simmering in water until fluffy. Once cooked, set it aside to cool slightly while preparing other components.
- Prepare Tzatziki Sauce: In a small bowl, combine plain Greek yogurt with finely grated cucumber, lemon juice, minced garlic, and chopped fresh dill or mint. Season with salt and pepper to taste. Mix thoroughly and refrigerate to let the flavors meld.
- Cook the Steak: Heat a grill or skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off, and cook for about 4 to 5 minutes per side for medium-rare doneness. After cooking, allow the steak to rest for 5 to 10 minutes before slicing thinly against the grain to ensure tenderness.
- Assemble the Bowls: Divide the cooked quinoa evenly among 4 bowls. Top each bowl with mixed greens or baby spinach, halved tomatoes, diced cucumber, thinly sliced red onion, sliced kalamata olives, and crumbled feta cheese if using. Add the thinly sliced steak on top for protein.
- Top with Sauce and Garnish: Drizzle each bowl generously with the prepared tzatziki sauce. Garnish with fresh parsley or mint and optional lemon wedges for a bright finish. Serve immediately and enjoy a perfectly balanced Mediterranean meal.
Notes
- Marinate the steak longer (up to 8 hours) for more intense flavor and tender texture.
- Substitute quinoa with brown rice or couscous for variation.
- Use fresh herbs like dill or mint according to preference in tzatziki.
- Adjust seasoning in tzatziki and steak marinade to taste.
- For a dairy-free version, omit feta and use a dairy-free yogurt alternative in tzatziki.
- Letting the steak rest after cooking helps retain juices and tenderness.
