Hearty Mediterranean Steak Bowl: Fresh Flavors (Print Version)

Craft a vibrant Mediterranean Steak Bowl with tender steak, creamy tzatziki, and fresh veggies. A simple, flavor-packed weeknight dinner.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free (use quinoa/rice)

# Ingredients:

→ For the Tender Steak & Marinade

01 - 1 lb sirloin steak, 1-inch thick
02 - 2 tbsp olive oil (for marinade)
03 - 2 tbsp fresh lemon juice (for marinade)
04 - 4 cloves garlic, minced (for marinade)
05 - 1 tsp dried oregano
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ For the Creamy Tzatziki

08 - 1 cup plain full-fat Greek yogurt
09 - 1/2 English cucumber, grated and squeezed dry
10 - 1 small clove garlic, minced
11 - 2 tbsp fresh dill, chopped
12 - 1 tbsp fresh lemon juice
13 - Pinch of salt
14 - Pinch of black pepper

→ For the Vibrant Bowl Base

15 - 2 cups cooked quinoa or brown rice
16 - 1 cup cherry tomatoes, halved
17 - 1/2 English cucumber, diced
18 - 1/2 red onion, thinly sliced
19 - 1/2 cup Kalamata olives, pitted and halved

→ Fresh Garnishes & Finishing Touches

20 - 1 tbsp olive oil (for cooking steak)
21 - 1/4 cup crumbled feta cheese
22 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Okay, first things first: let's get that steak soaking up all the good stuff. In a bowl, whisk together 2 tablespoons of your olive oil, 2 tablespoons of fresh lemon juice, 4 cloves of minced garlic (all four cloves, remember?), dried oregano, a good pinch of salt, and a grind of black pepper. Place your sirloin steak in there, making sure it’s completely coated. You can use a zip-top bag for this too; it’s less messy, honestly. Let it hang out in the fridge for at least 30 minutes, or up to 2 hours. I once left it overnight, and while it was super flavorful, the lemon started to "cook" the meat a bit, so don't go too crazy, okay?
02 - While the steak's doing its thing, let's tackle the tzatziki. Grate half your cucumber and, this is crucial, squeeze out as much water as you possibly can. I use a clean kitchen towel for this – it's a bit of an arm workout, but it prevents a watery sauce, which, no thanks. In a small bowl, combine the squeezed cucumber with your full-fat Greek yogurt, the remaining minced garlic clove, chopped fresh dill, a squeeze of lemon juice, and a dash of salt and pepper. Stir it all together. Taste it! Does it need more dill? More lemon? This is your creation, hon. Pop it in the fridge to chill; the flavors will meld beautifully.
03 - Now for the colorful bits! Cook your quinoa or brown rice according to package directions and set it aside. I often do this step while my coffee is brewing in the morning; future me always thanks past me. Halve your cherry tomatoes, dice the remaining English cucumber, and thinly slice that red onion. If the raw onion bite is too much for you, a little trick is to soak the slices in a bowl of ice water for about 10 minutes, then drain them well. It really mellows them out without losing their crunch. Halve those Kalamata olives, too.
04 - Time to cook the steak! Heat a cast-iron skillet (or any heavy-bottomed pan) over medium-high heat until it’s smoking slightly. Add the remaining 1 tablespoon of olive oil to the pan. Remove the steak from the marinade, letting any excess drip off, and place it in the hot skillet. Don't crowd the pan! Cook for 3-4 minutes per side for medium-rare, or longer if you prefer. I always forget to let my steak rest, but it's important! Transfer it to a cutting board, tent it loosely with foil, and let it rest for 5-10 minutes. This keeps it juicy and tender, unlike that one time I sliced it immediately and all the juices ran out. Live and learn, right?
05 - Okay, the fun part – building your bowl! Grab your favorite wide, shallow bowls. Spoon a generous portion of your cooked quinoa or rice into the bottom of each. Next, artfully arrange your prepared veggies: the halved cherry tomatoes, diced cucumber, sliced red onion, and those briny Kalamata olives. This is where you can let your inner food stylist shine, or just pile it all in; no judgment here! The colors just pop, and it starts to smell absolutely divine at this point.
06 - Now for the grand finale! Slice your rested steak against the grain into thin strips. This is key for tenderness, seriously. Place a good amount of steak over your veggie and grain base. Dollop a generous spoonful (or two, I won't tell!) of that creamy tzatziki sauce right on top. Finish with a sprinkle of crumbled feta cheese and a flourish of fresh chopped parsley. The whole thing just looks so fresh and inviting, it's hard not to just dig in immediately. Take a moment, breathe in that amazing aroma, and enjoy your delicious creation!

# Notes:

01 - Always let your steak rest after cooking; it keeps it juicy!
02 - Store components separately for best freshness, especially the tzatziki.
03 - Swap sirloin for chicken breast if you're not in a red meat mood; just adjust cooking times.
04 - A warmed pita bread on the side is a game-changer for scooping up all those delicious bits.

# Equipment Needed:

01 - Large bowl
02 - small bowl
03 - whisk
04 - grater
05 - clean kitchen towel
06 - cast-iron skillet (or heavy-bottomed pan)
07 - cutting board
08 - knife
09 - wide shallow bowls

# Nutrition (Per Serving):

Calories: 550-650
Total Fat: 30-40g
Total Carbohydrate: 40-50g
Protein: 45-55g

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