Mediterranean Steak Bowl (Printable)
Grilled steak with herbed rice, fresh vegetables and zesty yogurt sauce for a satisfying Mediterranean-inspired meal.
# What You Need:
→ Steak & Marinade
01 - 1 lb flank steak or sirloin, trimmed of excess fat
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
→ Herbed Rice
10 - 1 cup basmati or jasmine rice
11 - 2 cups water
12 - 1/2 tsp salt
13 - 1 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh mint, chopped
→ Vegetables & Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/2 small red onion, thinly sliced
19 - 1/2 cup Kalamata olives, pitted and halved
20 - 1/2 cup feta cheese, crumbled
21 - 1/4 cup roasted red peppers, sliced
→ Yogurt Sauce
22 - 1/2 cup Greek yogurt
23 - 1 tbsp fresh lemon juice
24 - 1 tbsp olive oil
25 - 1 garlic clove, minced
26 - 1 tbsp fresh dill, chopped
27 - Salt and black pepper to taste
# Directions:
01 - Whisk together olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper in a shallow dish. Add the steak, turning to coat completely. Let marinate at room temperature for 15 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold water until water runs clear. Bring 2 cups water to boil in a medium saucepan. Add rice and salt, reduce heat to low, cover tightly, and simmer for 12-15 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, and fold in parsley, dill, and mint.
03 - While rice cooks, halve the cherry tomatoes, dice cucumber, slice red onion into thin rings, halve the olives, crumble the feta, and slice roasted red peppers if using. Arrange vegetables on a platter or in separate containers for easy assembly.
04 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, and chopped dill in a small bowl. Whisk until smooth and creamy. Season with salt and pepper to taste. Refrigerate until serving time to allow flavors to meld.
05 - Heat a grill pan or cast iron skillet over medium-high heat until smoking slightly. Remove steak from marinade and pat dry with paper towels. Grill for 3-4 minutes per side for medium-rare, or 5-6 minutes per side for medium. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
06 - Divide herbed rice evenly among 4 shallow bowls. Arrange sliced steak, tomatoes, cucumber, red onion, olives, feta, and roasted peppers in sections over the rice. Drizzle generously with yogurt sauce and serve immediately while steak is still warm.
# Expert Tips:
01 -
- The marinade transforms ordinary steak into something that tastes like it came from a grill master
- Everything can be prepped ahead so assembling feels like an art project
- The yogurt sauce ties all the Mediterranean flavors together perfectly
02 -
- Patting the steak dry before grilling creates a gorgeous sear instead of steaming the meat
- Letting the steak rest prevents all those juices from running out onto your cutting board
- The rice can be made ahead and kept warm, but the herbs should be stirred in at the last minute
03 -
- If your steak is thicker than an inch, give it a quick minute in a hot oven after searing
- Warm your bowls for a few minutes before serving, it keeps everything restaurant-hot