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Mediterranean Steak Bowl with marinated steak and fresh vegetables

Mediterranean Steak Bowl

A quick and satisfying Mediterranean steak bowl featuring marinated sirloin, tzatziki, fresh vegetables, olives, and grains, perfect for meal prep or family dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade and Steak
  • 1 lb sirloin steak, about 1-inch thick Skirt steak or flat iron can be used for a more pronounced beef flavor.
  • 3 tbsp olive oil (for marinade and cooking)
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice (for marinade)
  • 1 tsp dried oregano Plus 1/2 tsp for vinaigrette.
  • 1 tsp dried thyme
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper Adjust to taste.
For the Bowl
  • 2 cups cooked grains: brown rice, quinoa, or cauliflower rice
  • 1 cup roasted chickpeas, optional Great for crunch and fiber.
  • 1 cup cherry tomatoes, halved
  • 1 cucumber diced Plus 1/2 cucumber grated for tzatziki.
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/3 cup feta cheese, crumbled, optional Can be substituted with goat cheese or omitted for dairy-free.
  • 1/4 cup fresh herbs, parsley or dill, chopped
For the Tzatziki
  • 1 cup plain Greek yogurt
  • 1/2 cucumber grated and squeezed dry
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • salt and pepper to taste
For the Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey, optional
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Method
 

Preparation
  1. Make the marinade by whisking together 3 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon oregano, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
  2. Marinate the steak by placing the sirloin in the marinade and refrigerating for 30 minutes to 4 hours. Bring to room temperature for 20 minutes before cooking if marinated longer.
  3. Prepare the tzatziki by combining 1 cup Greek yogurt, 1/2 grated and squeezed cucumber, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon chopped dill, and salt and pepper. Stir, cover, and chill for at least 15 minutes.
  4. Make the vinaigrette by combining 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon honey (if using), 1 minced garlic clove, 1/2 teaspoon oregano, and salt and pepper in a jar or bowl. Shake or whisk until emulsified, then taste and adjust.
Cooking
  1. Cook the steak by heating a heavy skillet over medium-high until very hot. Pat steak dry, add a little oil, and sear the sirloin for 4 to 5 minutes per side for medium-rare, cooking to an internal temperature of 130 to 135°F. Remove and rest for 5 to 10 minutes before slicing thinly against the grain.
  2. If using, roast chickpeas at 425°F for 20 to 30 minutes until crisp. Warm cooked grains or cauliflower rice briefly.
  3. Slice the vegetables and crumble the feta.
Assembly
  1. Assemble the bowls by dividing 2 cups cooked grains between bowls. Top with sliced steak, roasted chickpeas, cherry tomatoes, diced cucumber, red onion, kalamata olives, feta, and fresh herbs.
  2. Spoon tzatziki over the steak and drizzle vinaigrette just before serving.

Nutrition

Serving: 1Calories: 480kcalCarbohydrates: 40gProtein: 30gFat: 22gSaturated Fat: 6gSodium: 700mgFiber: 10gSugar: 4g

Notes

Store components separately for freshness. Tzatziki lasts 2 to 3 days; refrigerate leftovers within two hours of cooking. For a casual presentation, offer extra lemon wedges or hot sauce.

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