What cut of steak works best?

Flank, skirt, or sirloin are great. They’re affordable, quick to cook, and soak up marinade well.

Can I make the sauce ahead?

Yes. It’s even better after a few hours in the fridge. Just thin it with a splash of water before serving if it thickens.

How do I keep the veggies crisp for meal prep?

Store them dry in separate containers and add them right before eating. Salt and lemon go on last to avoid early wilting

What if I don’t have a grill pan?

Use a cast iron skillet or any heavy pan. Get it hot, add a little oil, and don’t crowd the steak.

Can I swap the steak?

Sure. Chicken, shrimp, or even crispy chickpeas are all fantastic in this bowl format.

Easy Mediterranean Steak Bowls for Busy Weeknights

Name: Mediterranean Steak Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 2 tablespoons lemon juice (freshly squeezed); 3 cloves garlic (minced); 1 teaspoon dried oregano; 1/2 teaspoon salt (to taste); 1/2 teaspoon pepper (to taste); 1/4 teaspoon smoked paprika (optional, for warmth); 1 pound flank, skirt, or sirloin steak; 2 cups cooked rice, quinoa, couscous, or cauliflower rice (as the base); 1 cup cherry tomatoes (halved); 1 medium cucumber (diced); 1 medium red onion (thinly sliced); 1/2 cup kalamata olives (pitted); 1/2 cup feta cheese (crumbled); 1/4 cup fresh parsley (chopped); 1/4 cup fresh mint (chopped); 1 cup Greek yogurt; 1 clove garlic (grated); 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 tablespoon fresh dill (chopped); 1/4 teaspoon salt (to taste); 1 tablespoon olive oil; 1 splash water (to thin if needed)

Description

A vibrant and satisfying bowl filled with tender steak, fresh veggies, and a tangy yogurt sauce, perfect for busy weeknights.

Ingredients

For the steak marinade

1/4 cup olive oil
2 tablespoons lemon juice (freshly squeezed)
3 cloves garlic (minced)
1 teaspoon dried oregano
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 teaspoon smoked paprika (optional, for warmth)
1 pound flank, skirt, or sirloin steak

For the bowl assembly

2 cups cooked rice, quinoa, couscous, or cauliflower rice (as the base)
1 cup cherry tomatoes (halved)
1 medium cucumber (diced)
1 medium red onion (thinly sliced)
1/2 cup kalamata olives (pitted)
1/2 cup feta cheese (crumbled)
1/4 cup fresh parsley (chopped)
1/4 cup fresh mint (chopped)

For the creamy sauce

1 cup Greek yogurt
1 clove garlic (grated)
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon fresh dill (chopped)
1/4 teaspoon salt (to taste)
1 tablespoon olive oil
1 splash water (to thin if needed)

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Instructions

Marinating the steak

In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat the steak and let it sit for at least 15 minutes at room temperature or up to 24 hours in the fridge.

Cooking and preparation

Cook rice, quinoa, or couscous according to package directions. Fluff with a fork and season with a pinch of salt and a squeeze of lemon.
Halve tomatoes, dice cucumbers, and thinly slice red onion. Crumble feta and chop parsley and mint.
In a small bowl, stir together Greek yogurt, grated garlic, lemon zest, lemon juice, dill, and salt. Thin with a splash of water until it reaches a spoonable consistency.
Heat a cast iron or grill pan over medium-high. Add a light slick of oil. Sear the steak 3 to 4 minutes per side, depending on thickness and preferred doneness. Remove and let rest for 5 minutes, then slice thin against the grain.

Assembly

Add your base to bowls. Top with steak, tomatoes, cucumbers, onions, olives, and feta. Spoon sauce on top. Finish with fresh herbs and a squeeze of lemon.

Notes

Feel free to customize the bowl by adding your choice of veggies or proteins. For a spicier kick, add crushed red pepper to the marinade or sauce.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dinner, Main Course
Cuisine: Mediterranean