Description
A vibrant Mediterranean steak bowl featuring marinated sirloin steak, roasted chickpeas, fresh vegetables, and creamy tzatziki, perfect for summer gatherings.
Ingredients
- 1 lb sirloin steak (about 1-inch thick)
- 3 tbsp olive oil (divided)
- 2 garlic cloves (minced)
- 1 tbsp lemon juice (fresh)
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups cooked grains (brown rice, quinoa, or cauliflower rice)
- 1 cup roasted chickpeas (optional for paleo or keto)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- ½ red onion (thinly sliced)
- ½ cup kalamata olives (pitted)
- ⅓ cup feta cheese (crumbled; optional for dairy-free)
- ¼ cup fresh herbs (parsley or dill, chopped)
- 1 cup Greek yogurt (plain; coconut yogurt for dairy-free)
- ½ cucumber (grated, squeezed dry)
- 1 tbsp lemon juice (fresh)
- 1 garlic clove (minced)
- 1 tbsp fresh dill (chopped)
- salt & pepper (to taste)
- 3 tbsp olive oil
- 2 tbsp lemon juice (fresh)
- 1 tsp honey (omit for Whole30)
- 1 garlic clove (minced)
- ½ tsp dried oregano
- salt & pepper (to taste)
Instructions
- Mix marinade ingredients and coat the steak well. Allow it to marinate for 30 minutes to 4 hours.
- For the tzatziki, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper. Chill this mixture in the fridge.
- Whisk together the vinaigrette ingredients until well combined.
- Heat a hot skillet and sear the steak for 4-5 minutes on each side. Let it rest for a few minutes, then slice thinly against the grain.
- Layer the cooked grains, sliced steak, and desired toppings in a large bowl. Drizzle with tzatziki and vinaigrette just before serving.
Notes
Use a resealable bag for marinating the steak for better coating. Experiment with grains and toppings to customize your bowl.
