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A top-down view of a completed Mediterranean Steak Bowl, showing the colorful arrangement of sliced steak, quinoa, cucumbers, tomatoes, feta, and olives.
FL Recipes

Mediterranean Steak Bowls: A Fresh & Flavorful Weeknight Dinner

These Mediterranean Steak Bowls are the perfect healthy and easy weeknight dinner, featuring tender marinated steak, fresh veggies, quinoa, and a creamy homemade tzatziki sauce. A flavorful, satisfying, and customizable meal ready in under 40 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak & Marinade
  • 1.5 lbs sirloin or flank steak
  • 1/4 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
For the Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
  • 1 clove garlic minced
For Assembly
  • 1 cup quinoa uncooked (yields about 3 cups cooked)
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup Kalamata olives halved
  • 1/2 cup feta cheese crumbled

Equipment

  • 1 Large Skillet or Grill Pan
  • 3 Mixing Bowls
  • 1 Cutting Board

Method
 

  1. In a mixing bowl or resealable bag, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the steak and toss to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge.
  2. While the steak marinates, cook quinoa according to package directions. Prepare all the vegetables for the bowl toppings.
  3. To make the tzatziki, combine Greek yogurt, grated and squeezed cucumber, lemon juice, dill, and minced garlic in a small bowl. Season with a pinch of salt. Stir well and refrigerate until ready to use.
  4. Heat a large skillet over medium-high heat. Cook the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
  5. To assemble the bowls, divide the cooked quinoa among four bowls. Top with sliced steak, tomatoes, cucumber, red onion, and olives. Finish with a sprinkle of feta cheese and a generous dollop of tzatziki sauce.

Nutrition

Calories: 580kcalProtein: 45gFat: 30gFiber: 8g

Notes

Tip 1: For the juiciest steak, do not skip the 10-minute resting period after cooking. This allows the juices to redistribute throughout the meat.
Tip 2: Squeezing the excess water from the grated cucumber is the key to a thick and creamy tzatziki sauce.
Keyword grain bowl,healthy steak recipe,steak bowls

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