Mediterranean Steak Bowl (Printable)
Juicy grilled steak over herby rice with fresh Mediterranean vegetables and creamy yogurt sauce.
# What You Need:
→ Steak & Marinade
01 - 1 lb sirloin steak
02 - 2 tbsp olive oil
03 - 2 garlic cloves, minced
04 - 1 tsp dried oregano
05 - 1 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - Juice of 1 lemon
08 - Salt & pepper, to taste
→ Rice
09 - 1 cup basmati rice
10 - 2 cups water
11 - 1 tbsp olive oil
12 - 1/4 tsp salt
13 - Zest of 1 lemon
14 - 2 tbsp chopped fresh parsley
→ 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 crumbled feta cheese
20 - 1/4 cup fresh parsley, chopped
→ Yogurt Sauce
21 - 3/4 cup plain Greek yogurt
22 - 1 tbsp lemon juice
23 - 1 tbsp olive oil
24 - 1 garlic clove, finely grated
25 - 2 tbsp chopped fresh dill
26 - Salt & pepper, to taste
# How To Make:
01 - Combine olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and pepper in a bowl. Add the sirloin steak and coat thoroughly. Let marinate for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
02 - Rinse basmati rice under cold water until water runs clear. Transfer to a saucepan with water, olive oil, and salt. Bring to a rolling boil, reduce heat to low, cover tightly, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat, stir in lemon zest and chopped parsley, then fluff with a fork.
03 - Preheat grill or grill pan over medium-high heat. Remove steak from marinade and cook for 3-4 minutes per side for medium-rare doneness, adjusting time as needed for preferred doneness. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - Whisk together Greek yogurt, lemon juice, olive oil, grated garlic, chopped fresh dill, salt, and pepper in a small bowl until smooth and well combined. Adjust seasoning to taste.
05 - Divide lemon herb rice among four serving bowls. Arrange sliced steak, halved cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, crumbled feta, and fresh parsley on top. Drizzle generously with yogurt sauce and serve immediately.
# Expert Tips:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The yogurt sauce is one of those magical things youll want to put on everything afterwards
- Its infinitely adaptable depending on whats in your crisper drawer
02 -
- Dont marinate the steak longer than 2 hours or the acid will start breaking down the meat texture
- Letting the meat rest before slicing is what keeps those juices in the steak instead of on your cutting board
- The yogurt sauce tastes better after sitting for 10 minutes, so make it early if you can
03 -
- Pat your steak completely dry before grilling for better sear marks
- Warm your bowls slightly in the oven before serving—it keeps everything hotter longer
- Double the yogurt sauce and keep it in your fridge for salads, sandwiches, or roasted vegetables