Description
A hearty bowl combining grilled sirloin steak, fresh Mediterranean vegetables, creamy tzatziki, and lemon vinaigrette over grains.
Ingredients
- 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)
Instructions
- Mix olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper in a bowl for the steak marinade.
- Place the steak in a shallow dish, pour the marinade over it, and massage it into the meat. Marinate for at least 30 minutes (or up to 4 hours in the fridge).
- Heat a cast-iron skillet over medium-high heat. Add the steak and cook about 4–5 minutes per side for medium-rare. (Adjust time for desired doneness.)
- Remove steak and let it rest for 5 minutes. Then slice it thinly against the grain.
- Meanwhile, make the sauces:
• For tzatziki: Combine Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper. Chill until ready to use.
• For lemon vinaigrette: Whisk together olive oil, lemon juice, honey (if using), garlic, oregano, salt, and pepper. - Prepare the fresh components: cook the grain of choice, and prep vegetables (halve tomatoes, dice cucumber, slice onion, chop herbs). Gather olives, feta, and chickpeas.
- Assemble each bowl: start with a base of cooked grain, arrange sliced steak and fresh toppings on top, sprinkle feta and herbs, finish with a drizzle of lemon vinaigrette and a dollop of tzatziki sauce.
Notes
- Nutrition information is an approximation.
- To make the recipe low-carb or keto-friendly: use cauliflower rice, omit chickpeas and honey in the vinaigrette.
- For dairy-free version: omit feta and use coconut yogurt instead of Greek yogurt.
- Letting steak rest before slicing helps retain juices.
- You can prep components (grains, veggies, sauces) ahead of time for quicker assembly.
Nutrition
- Serving Size: 450 g
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: – (not broken down further in source)
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg
