Mediterranean Steak Bowl

Mediterranean steak bowls are one of my favorite ways to enjoy a satisfying, protein-packed meal that’s loaded with fresh flavors. Tender, juicy steak is paired with wholesome grains, crisp veggies, and creamy toppings like hummus or tzatziki. It’s a balanced, vibrant bowl that brings all the best parts of a Mediterranean platter together in one easy, customizable dish.

Why You’ll Love This Recipe

I love this recipe because it’s both hearty and refreshing. The steak adds richness, while ingredients like cucumber, tomato, and lemon bring brightness and crunch. It’s perfect for lunch or dinner, and it’s one of those meals I can prep ahead and enjoy all week. Whether I’m going low-carb, adding grains, or layering it with sauces, this bowl never gets boring.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Steak (flank, sirloin, or ribeye—thinly sliced)

• Olive oil

• Garlic (minced)

• Lemon juice

• Dried oregano

• Salt and pepper

• Cooked rice, quinoa, couscous, or cauliflower rice

• Cherry tomatoes (halved)

• Cucumber (chopped)

• Red onion (thinly sliced)

• Kalamata olives

• Crumbled feta cheese

• Hummus or tzatziki

• Fresh parsley or dill (optional, for garnish)

Directions

1. I marinate the steak with olive oil, lemon juice, garlic, oregano, salt, and pepper. I let it rest for at least 30 minutes (or longer if I’m planning ahead).

2. I cook the steak in a hot skillet or grill pan for 2–3 minutes per side, depending on the thickness, then let it rest before slicing thinly across the grain.

3. While the steak rests, I prepare the grain base and chop all the fresh toppings.

4. I assemble the bowl starting with rice or quinoa, then I layer in the steak, cucumbers, tomatoes, red onion, olives, and feta.

5. I add a generous spoonful of hummus or tzatziki and finish with chopped parsley or dill.

6. I serve it warm or at room temperature, and mix everything together just before eating.

Servings and timing

Serves: 2–4
Prep time: 15 minutes
Marinate time: 30 minutes
Cook time: 10 minutes
Total time: 55 minutes (including marinating)

Variations

What I love about these bowls is how easily I can change things up:

• I use chicken, lamb, or tofu instead of steak

• I swap rice with cauliflower rice for a low-carb version

• I add roasted veggies like zucchini, eggplant, or bell peppers

• I drizzle tahini sauce or lemon vinaigrette instead of tzatziki

• I top it with a soft-boiled or jammy egg for extra richness

storage/reheating

I store the components of this bowl separately in airtight containers for up to 4 days. The steak reheats well in a skillet or microwave, and the fresh toppings stay crisp in the fridge. I assemble just before eating so everything stays fresh. If I’m taking it to go, I keep the sauce or hummus in a small container on the side.

FAQs

What’s the best cut of steak for this bowl?

I like using flank or sirloin steak because they’re lean, cook quickly, and slice easily. I just make sure to cut against the grain for the most tender texture.

Can I serve this bowl cold?

Yes, I often enjoy it cold straight from the fridge. The flavors hold up well, and it’s especially refreshing during warmer months.

Is this bowl gluten-free?

It can be. I use rice or gluten-free grains like quinoa and double-check labels on sauces or toppings like hummus or tzatziki to keep it gluten-free.

Can I make this bowl vegetarian?

Absolutely. I swap the steak for grilled tofu, chickpeas, or falafel and keep all the other Mediterranean elements.

What sauces go well with this bowl?

I love using tzatziki, hummus, tahini dressing, or even a light lemon-olive oil vinaigrette for extra flavor.

Conclusion

Mediterranean steak bowls are one of my go-to meals when I want something filling, fresh, and full of bold flavor. They’re easy to prep, endlessly customizable, and packed with wholesome ingredients. Whether I’m enjoying it warm or cold, this bowl always brings a delicious Mediterranean twist to my table.

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