Mediterranean Steak Bowl (Printable version)
Juicy steak, fresh vegetables, herby rice, and zesty yogurt sauce in one vibrant bowl.
# What you need:
→ Steak & Marinade
01 - 1 pound sirloin steak
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - Juice of 1 lemon
08 - Salt and freshly ground black pepper to taste
→ Herbed Lemon Rice
09 - 1 cup basmati rice
10 - 2 cups water
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon salt
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped
→ Mediterranean Vegetables & Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cucumber, diced
17 - 1/2 red onion, thinly sliced
18 - 1/2 cup kalamata olives, pitted and halved
19 - 1/2 cup feta cheese, crumbled
20 - 1/4 cup fresh parsley, chopped
→ Zesty Yogurt Sauce
21 - 3/4 cup plain Greek yogurt
22 - 1 tablespoon fresh lemon juice
23 - 1 tablespoon olive oil
24 - 1 garlic clove, finely grated
25 - 2 tablespoons fresh dill, chopped
26 - Salt and freshly ground black pepper to taste
# How to make it:
01 - Whisk together olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and pepper in a bowl. Coat the steak thoroughly with the marinade. Let sit at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
02 - Rinse basmati rice under cold water until the water runs clear. Combine rice, water, olive oil, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 12 to 15 minutes until all liquid is absorbed. Remove from heat, stir in lemon zest and chopped parsley, then fluff with a fork.
03 - Preheat grill or grill pan to medium-high heat. Remove steak from marinade, letting excess drip off. Grill for 3 to 4 minutes per side for medium-rare (130°F internal temperature), or adjust timing to reach desired doneness. Transfer steak to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - Combine Greek yogurt, lemon juice, olive oil, grated garlic, chopped fresh dill, salt, and pepper in a small bowl. Whisk vigorously until completely smooth and creamy. Refrigerate until ready to serve.
05 - Divide herbed lemon rice evenly among four serving bowls. Arrange sliced grilled steak, cherry tomatoes, diced cucumber, red onion slices, kalamata olives, crumbled feta, and fresh parsley over the rice. Drizzle generously with the zesty yogurt sauce and serve immediately.
# Expert tips:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The combination of warm spiced steak and cool creamy sauce is absolutely addictive
- You can prep most components ahead and assemble when you're ready to eat
02 -
- Letting the steak rest after cooking is crucial, otherwise all those juices end up on your cutting board instead of in your mouth
- The yogurt sauce tastes even better after an hour in the fridge, so make it ahead if you can
03 -
- Score the fat cap on your steak with a knife to prevent it from curling up on the grill
- If you're cooking the steak indoors, open a window or turn on your fan, the spices can get aromatic