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Mediterranean Steak Bowl Healthy 30-Minute Dinner with Tzatziki

Mediterranean Steak Bowl

Grilled sirloin steak with fresh vegetables, fluffy grains, and homemade tzatziki sauce in a nourishing Mediterranean bowl
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak about 1-inch thick
  • 3 tablespoons olive oil for marinade
  • 2 cloves garlic minced
  • 1 tablespoon fresh lemon juice for marinade
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked brown rice, quinoa, or cauliflower rice for low-carb
  • 1 cup roasted chickpeas optional, omit for keto or paleo
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives pitted
  • 1/3 cup crumbled feta cheese omit for dairy-free
  • 1/4 cup fresh parsley or dill chopped
  • 1 cup plain Greek yogurt use coconut yogurt for dairy-free
  • 1/2 cucumber grated and excess water squeezed out
  • 1 tablespoon fresh lemon juice for tzatziki
  • 1 clove garlic minced, for tzatziki
  • 1 tablespoon fresh dill chopped
  • 3 tablespoons olive oil for vinaigrette
  • 2 tablespoons fresh lemon juice for vinaigrette
  • 1 teaspoon honey omit for strict keto or Whole30
  • 1 small clove garlic minced, for vinaigrette
  • 1/2 teaspoon dried oregano for vinaigrette

Equipment

  • Cast-iron skillet or grill pan
  • Glass meal prep containers with dividers
  • mixing bowls
  • whisk

Method
 

  1. Mix olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper in bowl. Place steak in shallow dish, pour marinade over, and massage into meat. Let marinate at least 30 minutes at room temperature or up to 4 hours in refrigerator.
  2. For tzatziki, grate cucumber and squeeze out as much moisture as possible using paper towels or cheesecloth. Combine Greek yogurt, drained cucumber, lemon juice, minced garlic, chopped dill, salt, and pepper in bowl. Refrigerate until ready to use.
  3. For lemon vinaigrette, whisk together olive oil, lemon juice, honey, minced garlic, oregano, salt, and pepper. Set aside.
  4. Heat cast-iron skillet over medium-high heat until very hot. Add marinated steak and cook 4-5 minutes per side for medium-rare. Let steak rest for 5 minutes before slicing thinly against the grain.
  5. Cook grain of choice according to package directions. While grain cooks, wash and prepare all fresh toppings: halve cherry tomatoes, dice cucumber, slice red onion, and chop herbs.
  6. To assemble bowls, start with base of cooked grain. Arrange sliced steak and all fresh vegetables on top. Sprinkle with feta cheese and fresh herbs. Finish with drizzle of lemon vinaigrette and generous dollop of tzatziki sauce.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Allow steak to come to room temperature before cooking for even cooking. Let steak rest after cooking for juicier results. Can use pre-cooked grains from store for time-saving. For keto, replace grain with cauliflower rice and omit chickpeas and honey. For paleo, skip grains, dairy, and chickpeas. For Whole30, omit grains, dairy, and honey.
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