Description
This Flavor-Packed Mediterranean Steak Bowl combines tender marinated sirloin or flank steak with nutritious quinoa, fresh vegetables, and a refreshing homemade tzatziki sauce. Perfect for a wholesome and vibrant meal, it offers a delightful balance of savory, tangy, and herbaceous flavors, making it an ideal choice for a satisfying lunch or dinner.
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)
Salad Toppings
- 1 cup grape or cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 small red onion, thinly sliced
- ½ cup kalamata olives, sliced
- ½ cup crumbled feta cheese (optional)
- 2 cups mixed greens or baby spinach
- Fresh parsley or mint, for garnish
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
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 the bowl, and refrigerate for at least 30 minutes, up to 8 hours, to allow the flavors to infuse the meat thoroughly.
- Cook Quinoa or Rice: Rinse the quinoa under cold water to remove bitterness. Cook it according to the package instructions, usually by simmering with water until fluffy. Once cooked, set aside to cool slightly while preparing other ingredients.
- Prepare Tzatziki Sauce: In a small bowl, combine the plain Greek yogurt, finely grated cucumber, lemon juice, minced garlic, chopped fresh dill or mint, salt, and pepper. Mix well until smooth and refrigerate to develop flavors and keep cool.
- Cook the Steak: Preheat a grill or a skillet over medium-high heat. Remove the steak from the marinade and cook for about 4–5 minutes on each side for medium-rare doneness. After cooking, let the steak rest for 5–10 minutes to allow juices to redistribute, then slice thinly against the grain for maximum tenderness.
- Assemble the Bowls: Evenly divide the cooked quinoa among four serving bowls. Layer each bowl with mixed greens or baby spinach, halved grape or cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, and crumbled feta cheese if using. Arrange the sliced steak on top.
- Top with Sauce and Garnish: Drizzle each bowl generously with the prepared tzatziki sauce. Garnish with fresh parsley or mint and, if desired, serve with lemon wedges for additional tang. Serve immediately and enjoy.
Notes
- For a gluten-free meal, ensure the quinoa or brown rice is certified gluten-free.
- To make it dairy-free, omit the feta cheese and substitute the yogurt with a non-dairy alternative for the tzatziki.
- Marinating the steak longer (up to 8 hours) enhances flavor and tenderness.
- You can substitute quinoa with brown rice or couscous depending on preference.
- Adjust salt and pepper in the tzatziki and steak marinade to taste.
- Leftover steak can be stored separately and added cold or reheated.
