Mediterranean Steak Bowl (Printable Version)
Grilled steak with herbed rice, fresh vegetables, and zesty yogurt sauce for a complete protein-packed meal.
# What You Need:
→ Steak & Marinade
01 - 1 lb flank steak or sirloin, trimmed
02 - 2 tbsp olive oil
03 - 2 tbsp 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 lemon juice
24 - 1 tbsp olive oil
25 - 1 garlic clove, minced
26 - 1 tbsp fresh dill, chopped
27 - Salt and pepper, to taste
# Directions:
01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper in a shallow dish. Add flank steak, turning to coat thoroughly. Let marinate for at least 15 minutes, up to 2 hours for maximum 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 1/2 tsp salt. Reduce heat to low, cover tightly, and simmer for 12-15 minutes until tender. Remove from heat, fluff with fork, and fold in parsley, dill, and mint.
03 - While rice simmers, halve cherry tomatoes, dice cucumber, thinly slice red onion, halve olives, crumble feta, and slice roasted peppers. For the sauce, whisk Greek yogurt, lemon juice, olive oil, minced garlic, dill, salt, and pepper until smooth and creamy. Refrigerate until serving.
04 - Heat grill pan or skillet over medium-high heat. Remove steak from marinade, pat dry with paper towels. Grill for 3-4 minutes per side for medium-rare (internal temperature 130-135°F). Adjust time for desired doneness. Transfer to cutting board, let rest for 5 minutes, then slice thinly against the grain.
05 - Divide herbed rice evenly among 4 shallow bowls. Arrange sliced steak, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and roasted peppers on top of rice in sections. Drizzle generously with yogurt sauce and serve immediately while steak is still warm.
# Expert Advice:
01 -
- You get restaurant quality flavors with mostly pantry ingredients and about 40 minutes total
- The herb rice is a game changer you will want to put on everything
02 -
- Slicing against the grain is non negotiable for tender steak
- Let the meat rest before slicing or all those juices will end up on your cutting board instead of in your bowl
03 -
- Pound your flank steak to even thickness before marinating for more consistent cooking
- Double the yogurt sauce and keep it in your fridge for salads wraps or roasted vegetables all week