Description
Tender, juicy Mediterranean Steak Bowls loaded with marinated sirloin, fresh vegetables, creamy hummus, and tangy tzatziki over fluffy quinoa. A complete, restaurant-quality meal ready in 40 minutes!
Ingredients
FOR THE STEAK:
1½ pounds sirloin steak (or flank steak), 1-1.5 inches thick
¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice
3 cloves garlic, minced
2 tablespoons plain Greek yogurt
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
1 teaspoon sea salt
½ teaspoon black pepper
FOR THE BOWLS:
2 cups quinoa, cooked (or couscous or rice)
1 cup hummus (store-bought or homemade)
1 cup tzatziki sauce
1½ cups cherry tomatoes, halved
1 large cucumber, diced
1 small red onion, thinly sliced
½ cup kalamata olives, pitted
½ cup crumbled feta cheese (optional)
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Extra virgin olive oil for drizzling
Lemon wedges for serving
Warm pita bread for serving (optional)
Instructions
1. In a large zip-top bag or shallow dish, combine olive oil, lemon juice, minced garlic, Greek yogurt, oregano, cumin, paprika, coriander, salt, and pepper. Mix well.
2. Add steaks to the marinade, turning to coat completely. Marinate at room temperature for 15-30 minutes, or refrigerate for up to 4 hours for deeper flavor.
3. While steak marinates, cook quinoa according to package directions. Prepare all toppings: dice cucumbers and tomatoes, slice red onions, chop herbs, and set out hummus and tzatziki.
4. Remove steaks from marinade, letting excess drip off. Pat surface lightly with paper towels.
5. Heat a cast-iron skillet over high heat until smoking hot. Add a thin layer of oil.
6. Place steaks in the hot pan without moving for 3-4 minutes to develop a deep brown crust.
7. Flip steaks and cook another 3-4 minutes for medium-rare (130-135°F internal temperature). Adjust cooking time based on thickness and desired doneness.
8. Remove steaks from heat and transfer to a cutting board. Tent loosely with foil and let rest for 5-10 minutes.
9. While steak rests, assemble bowl bases: divide cooked quinoa among 4 serving bowls (about 1 cup each).
10. After resting, slice steak against the grain into thin strips (¼-inch thick).
11. Top each quinoa bowl with sliced steak (4-6 ounces per serving).
12. Arrange cucumber, tomatoes, red onion, and olives around the steak.
13. Add dollops of hummus and tzatziki sauce to each bowl.
14. Sprinkle with feta cheese (if using), fresh parsley, and mint.
15. Drizzle with extra virgin olive oil and serve with lemon wedges and warm pita bread.
Notes
Always slice steak against the grain for maximum tenderness—look for the direction of muscle fibers and cut perpendicular to them.
Don’t skip the resting period after cooking! This allows juices to redistribute throughout the meat for a juicier result.
For meal prep, store all components separately in airtight containers for up to 4 days. Assemble fresh when ready to eat.
To make keto-friendly, serve over cauliflower rice instead of quinoa and skip the hummus.
Leftover steak can be frozen in beef broth for up to 3 months. Thaw overnight and reheat gently.
For extra flavor, add a pinch of crushed red pepper flakes to the marinade for subtle heat.
If grilling instead of pan-searing, preheat grill to high heat (450-500°F) and grill 4-5 minutes per side for medium-rare.
- Prep Time: 20
- Cook Time: 20
- Category: Main Course
- Method: Pan-Searing, Marinating
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 625
- Sugar: 6g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 95mg
Keywords: mediterranean steak bowls, steak bowl recipe, mediterranean bowl, healthy steak dinner, meal prep bowls