If you’re craving a meal that’s as vibrant as it is satisfying, the mediterranean steak bowl delivers flavor, freshness, and a touch of indulgence with every bite. Packed with juicy grilled steak, crisp veggies, creamy hummus, and zesty herbs, this dish is more than just a bowl—it’s a journey to sun-soaked shores. Ready to taste the Mediterranean in a single bite? Keep reading.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 pound flank steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 1 cup couscous or quinoa
- 1 ½ cups water
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ cup kalamata olives sliced
- ½ cup roasted red peppers sliced
- ¼ cup red onion thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley chopped
For the Tzatziki
- ½ cup plain Greek yogurt
- 1 clove garlic minced
- ¼ cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt to taste
Equipment
- Large skillet or grill pan
- Medium saucepan
- Mixing bowls
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Small whisk or spoon
Instructions
- Marinate the steak: In a mixing bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub this mixture thoroughly onto the flank steak and let it rest at room temperature for about 15 minutes. This short marination time is just enough to infuse flavor without taking too long.
- Cook the grain base: While the steak marinates, bring 1½ cups of water to a boil in a medium saucepan. Stir in the couscous or quinoa, cover the pot tightly, then turn off the heat. Let it steam for 5 minutes, then fluff with a fork when ready. I personally love using quinoa on days when I need a little more protein.
- Make the tzatziki: In a small bowl, stir together the Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, and a pinch of salt. Take a moment here to taste and adjust seasoning. I often add an extra splash of lemon for zip. Chill until ready to serve.
- Cook the steak: Preheat a grill pan or large skillet over medium-high heat. Once hot, lay the steak in and cook for about 4 to 5 minutes per side, depending on your preferred doneness. For medium rare, you are aiming for a warm pink center. Let the steak rest for at least 5 minutes to keep those juices in before slicing thinly against the grain.
- Assemble the bowls: Start with a generous scoop of couscous or quinoa as your base. Top with slices of steak, cherry tomatoes, diced cucumber, olives, roasted red peppers, and thin strips of red onion. Each layer brings a unique texture and burst of flavor.
- Add finishes: Sprinkle crumbled feta cheese and chopped parsley over the top of each bowl. Finish with a big spoonful of the chilled tzatziki right in the center.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use a different cut of steak?
Yes. Skirt steak, flat iron, or top sirloin are all great alternatives. Just be sure to slice thinly against the grain for tenderness.
How can I make this low carb?
You can swap the couscous or quinoa for riced cauliflower. It blends well and soaks up the dressing deliciously without adding many carbs.
Can I make this dairy-free?
Yes. You can omit the feta and use a dairy-free yogurt like coconut or almond yogurt to make a vegan tzatziki. The flavors stay fresh and bright.
Description
A Mediterranean steak bowl feels like a sun-soaked getaway right in your kitchen. With every bite, you’re transported to a breezy seaside café where olive oil shimmers and herbs perfume the air. This dish is packed with bright flavors: juicy, marinated steak, herbed couscous, crisp cucumbers, roasted red peppers, and tangy feta—all anchored by a creamy homemade tzatziki. It strikes that perfect balance between comfort food and a fresh, healthy meal.
The charred, caramelized steak is the savory star, balanced by the cool crunch of vegetables and the zesty dressing drizzled over top. Whether you’re eating it warm out of the skillet or chilled from the fridge, this bowl delivers a harmony of textures and flavors. It is hearty enough to satisfy a meat-lover but filled with the lively ingredients that define Mediterranean dining. You will go back for bite after bite, each one better than the last.
Why You’ll Love This Recipe
This Mediterranean steak bowl is both infinitely adaptable and incredibly satisfying. It’s great for easy weeknight dinners or impressive enough for weekend entertaining. The components can be prepped ahead and assembled in minutes, making it ideal for meal prep. You get protein, whole grains, veggies, and healthy fats all in one vibrant bowl.
This recipe is also naturally colorful and nutrient-dense. It avoids heavy sauces and overly processed ingredients without sacrificing flavor. Whether you’re keeping things gluten-friendly with quinoa or going low-carb by skipping the grains, this bowl can flex to your needs.
Serving and Storage Tips
For the best flavor, store each component separately in airtight containers in the refrigerator. The steak will keep for up to 3 days and can be enjoyed warm or cold. To reheat, simply use a skillet or microwave until just warmed through.
Couscous or grain bases can be made up to 4 days in advance. Tzatziki lasts in the fridge for up to 5 days. You can freeze the cooked steak for up to 2 months in freezer-safe bags, though the fresh veggies are best served fresh. For quick lunches, assemble your bowls the night before and store them in lidded containers.
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Mediterranean Steak Bowl
Ingredients
- 1 pound flank steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 1 cup couscous or quinoa
- 1 ½ cups water
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ cup kalamata olives sliced
- ½ cup roasted red peppers sliced
- ¼ cup red onion thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley chopped
- ½ cup plain Greek yogurt
- 1 clove garlic minced
- ¼ cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt to taste
Instructions
- Start by marinating the steak. In a bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Rub mixture onto the steak and let sit at room temperature for 15 minutes.
- Meanwhile, cook the couscous or quinoa. Bring 1½ cups water to a boil in a saucepan. Stir in couscous or quinoa, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Prepare the tzatziki. In a small bowl, combine Greek yogurt, minced garlic, grated cucumber, lemon juice, dill, and salt. Stir until smooth and chill in the fridge.
- Heat a grill pan or skillet over medium-high heat. Cook the steak for 4 to 5 minutes per side until desired doneness. Let rest for 5 minutes before slicing against the grain.
- Assemble each bowl. Start with a base of couscous or quinoa. Layer with steak slices, cherry tomatoes, cucumber, olives, roasted red peppers, and red onion.
- Top with crumbled feta, fresh parsley, and a generous spoonful of tzatziki.
