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A vibrant Mediterranean steak bowl recipe with fresh vegetables

Classic Mediterranean Steak Bowl

Enjoy a delicious and healthy Mediterranean Steak Bowl featuring tender sirloin steak, fresh vegetables, and a zesty lemon-herb dressing served over quinoa or brown rice. This vibrant bowl is perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • small bowl
  • large skillet or grill pan
  • cutting board

Ingredients
  

Steak Marinade

  • 1 lb sirloin steak, flank steak, or top round cut into 1-inch strips
  • 2 tablespoons olive oil for marinating steak
  • 1 tablespoon red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon dried oregano for marinating steak
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt for marinating steak
  • 1/8 teaspoon black pepper for marinating steak

Bowl Ingredients

  • 1 cup cooked quinoa or brown rice
  • 1 cup cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1/4 red onion thinly sliced
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup crumbled feta cheese
  • Fresh parsley or mint chopped (for garnish)

Lemon-Herb Dressing

  • 3 tablespoons olive oil for dressing
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano for dressing
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste (for dressing)

Instructions
 

Preparation

  • Combine steak strips, 2 tablespoons olive oil, red wine vinegar, minced garlic, oregano, basil, salt, and pepper in a bowl, then toss to coat thoroughly.
  • Cover the bowl and marinate the steak at room temperature for at least 20 minutes, or refrigerate for up to 4 hours.
  • Cook quinoa or brown rice according to package instructions while the steak marinates, then set aside.
  • Whisk together 3 tablespoons olive oil, fresh lemon juice, oregano, Dijon mustard, salt, and pepper in a small bowl for the dressing; adjust seasoning as needed.

Cooking & Assembly

  • Heat a large skillet or grill pan over medium-high heat and add the marinated steak in a single layer, ensuring not to overcrowd the pan.
  • Cook the steak for 2-3 minutes per side for medium-rare, or longer to achieve your desired doneness, aiming for a good sear.
  • Remove the cooked steak from the pan, let it rest on a cutting board for 5 minutes, then slice against the grain into thinner pieces to keep it juicy.
  • Divide the cooked quinoa or rice among serving bowls, then arrange the sliced steak, cherry tomatoes, diced cucumber, red onion, and Kalamata olives over the grains.
  • Garnish each bowl with crumbled feta cheese, fresh parsley or mint, and drizzle with the lemon-herb dressing just before serving.

Notes

For best results, allow the steak to marinate for at least 20 minutes to absorb the flavors. Adjust the cooking time of the steak to your preferred doneness. You can prepare the dressing and cook the grains ahead of time for quicker assembly. Feel free to add other Mediterranean-inspired vegetables like bell peppers or roasted eggplant. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.