https://evelynscooking.com/red-velvet-oreo-cheesecake/

A hearty Mediterranean-inspired bowl loaded with grilled sirloin steak, crisp vegetables, tangy lemon vinaigrette, and creamy homemade tzatziki. This vibrant and satisfying dish sits atop a bed of grains and brings bold, fresh flavors to the table in every bite.

Why I Love This Recipe

I love how this recipe brings together so many textures and flavors—from the juicy, herb-marinated steak to the crunchy cucumbers, briny olives, and the cool, garlicky tzatziki. It’s a balanced meal that feels both indulgent and healthy. I can easily prep the components ahead of time, which makes this bowl perfect for a quick weeknight dinner or meal-prep lunch. The lemon vinaigrette ties everything together with a bright, zesty finish that keeps me coming back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb sirloin steak (about 1‑inch thick)

• 3 tablespoons olive oil (for steak marinade)

• 2 cloves garlic, minced (for marinade)

• 1 tablespoon fresh lemon juice (for marinade)

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• ½ teaspoon salt (for marinade)

• ¼ teaspoon black pepper (for marinade)

• 2 cups cooked brown rice, quinoa, or cauliflower rice (for bowl base)

• 1 cup roasted chickpeas (optional)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• ½ red onion, thinly sliced

• ½ cup kalamata olives, pitted

• ⅓ cup crumbled feta cheese (optional)

• ¼ cup fresh parsley or dill, chopped

• 1 cup plain Greek yogurt (for tzatziki)

• ½ cucumber, grated, excess water squeezed out (for tzatziki)

• 1 tablespoon fresh lemon juice (for tzatziki)

• 1 garlic clove, minced (for tzatziki)

• 1 tablespoon fresh dill, chopped (for tzatziki)

• Salt and pepper to taste (for tzatziki)

• 3 tablespoons olive oil (for lemon vinaigrette)

• 2 tablespoons fresh lemon juice (for vinaigrette)

• 1 teaspoon honey (for vinaigrette, optional)

• 1 small garlic clove, minced (for vinaigrette)

• ½ teaspoon dried oregano (for vinaigrette)

• Salt and pepper to taste (for vinaigrette)

Directions

1. I start by mixing olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper in a bowl to create a flavorful marinade for the steak.

2. I place the steak in a shallow dish, pour the marinade over it, and massage it into the meat. I let it marinate for at least 30 minutes (or up to 4 hours in the fridge).

3. I heat a cast-iron skillet over medium-high heat and cook the steak for about 4–5 minutes per side for medium-rare. I adjust the timing depending on how done I want it.

4. After cooking, I let the steak rest for 5 minutes before slicing it thinly against the grain.

5. While the steak is resting, I make the sauces:
    • For the tzatziki, I mix Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper. Then I chill it until it’s ready.
    • For the vinaigrette, I whisk olive oil, lemon juice, honey (if using), garlic, oregano, salt, and pepper together.

6. I cook the grains and prep all the fresh toppings: halving tomatoes, dicing cucumbers, slicing onions, and chopping herbs. I also gather the olives, feta, and chickpeas.

7. To build the bowls, I lay down a base of grains, arrange the sliced steak and fresh veggies, sprinkle on feta and herbs, then finish with a drizzle of lemon vinaigrette and a generous spoonful of tzatziki.

Servings and timing

This recipe serves 4 and takes about 20 minutes of active prep, 4–5 minutes of cooking time, and an additional 30 minutes for marinating (or longer if I have time). In total, I can have everything ready in under an hour.

Variations

• I swap the grain base with cauliflower rice for a low-carb version.

• When I want a dairy-free bowl, I skip the feta and use coconut yogurt in the tzatziki.

• I’ve made this with grilled chicken or lamb instead of steak, and it’s just as tasty.

• I like to add avocado slices or a sprinkle of sumac for a different flavor twist.

• For a vegetarian option, I use grilled portobello mushrooms or extra chickpeas in place of the steak.

Storage/Reheating

I store the cooked steak, grains, veggies, and sauces separately in airtight containers in the fridge. They keep well for up to 4 days. When I’m ready to eat, I reheat the steak and grains gently in the microwave or on the stovetop, then assemble the bowl with the cold veggies and sauces.

FAQs

How long should I marinate the steak?

I recommend marinating the steak for at least 30 minutes, but up to 4 hours gives the best flavor without overpowering the meat.

Can I grill the steak instead of using a skillet?

Yes, grilling works great. I heat the grill to medium-high and cook the steak for about 4–5 minutes per side, depending on thickness and doneness preference.

What kind of grain works best for this bowl?

I like using brown rice or quinoa for a hearty, nutritious base, but cauliflower rice is a great low-carb alternative.

Is it okay to make this ahead of time?

Absolutely. I often prep the grains, veggies, sauces, and even cook the steak ahead of time. I just store everything separately and assemble the bowl when I’m ready.

Can I use store-bought tzatziki?

Yes, if I’m short on time, store-bought tzatziki works fine. But making it fresh really adds an extra layer of flavor.

Conclusion

This Mediterranean steak bowl is one of my go-to meals when I want something fresh, filling, and full of flavor. I love how easy it is to customize with whatever I have on hand, and the homemade tzatziki and lemon vinaigrette elevate it from simple to spectacular. Whether I’m cooking for guests or meal-prepping for the week, this bowl always hits the spot.