Mediterranean Steak Bowl (Printable)
Juicy grilled steak with fresh vegetables, herbed rice, and zesty yogurt sauce in a vibrant Mediterranean bowl.
# Ingredient List:
→ Steak & Marinade
01 - 1 lb flank steak or sirloin, trimmed
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
→ Herbed Rice
10 - 1 cup basmati or jasmine rice
11 - 2 cups water
12 - 1/2 tsp salt
13 - 1 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh mint, chopped
→ Vegetables & Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/2 small red onion, thinly sliced
19 - 1/2 cup Kalamata olives, pitted and halved
20 - 1/2 cup feta cheese, crumbled
21 - 1/4 cup roasted red peppers, sliced
→ Yogurt Sauce
22 - 1/2 cup Greek yogurt
23 - 1 tbsp lemon juice
24 - 1 tbsp olive oil
25 - 1 garlic clove, minced
26 - 1 tbsp fresh dill, chopped
27 - Salt and pepper, to taste
# Steps:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper in a shallow dish. Add flank steak, turn to coat thoroughly, and let marinate for at least 15 minutes, up to 2 hours for optimal flavor penetration.
02 - Rinse basmati or jasmine rice under cold water until water runs clear. Bring 2 cups water to boil in a medium saucepan, add rice and 1/2 teaspoon salt. Reduce heat to low, cover tightly, and simmer for 12-15 minutes until rice is tender and liquid absorbed. Remove from heat, fluff with fork, and fold in chopped parsley, dill, and mint.
03 - Halve cherry tomatoes, dice cucumber into 1/2-inch pieces, thinly slice red onion into half-moons, halve pitted Kalamata olives, crumble feta cheese, and slice roasted red peppers if using. Arrange all components in separate prep bowls for easy assembly.
04 - Whisk Greek yogurt with lemon juice, olive oil, minced garlic, and chopped fresh dill in a small bowl until smooth and fully incorporated. Season with salt and pepper to taste, then refrigerate until serving.
05 - Heat grill pan or cast-iron skillet over medium-high heat until smoking lightly. Remove steak from marinade and pat dry with paper towels. Grill for 3-4 minutes per side for medium-rare (130-135°F internal temperature) or adjust timing for desired doneness. Transfer to cutting board and rest for 5 minutes, then slice thinly against the grain.
06 - Divide herbed rice evenly among 4 bowls as base. Arrange sliced steak, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, and roasted red peppers in sections over rice. Drizzle generously with yogurt sauce and serve immediately.
# Expert Tips:
01 -
- Everything comes together in under 40 minutes but feels like you spent all day cooking
- The yogurt sauce ties all the bright flavors together into something youll crave weekly
02 -
- Letting the steak rest before slicing is absolutely crucial or all those juices will end up on your cutting board instead of in your bowl
- The yogurt sauce tastes better if you make it 30 minutes ahead so the garlic has time to mellow out
03 -
- Slice your steak as thin as possible against the grain for the most tender texture
- Don't skip the step of patting the steak dry before grilling or you won't get that gorgeous crust