Mediterranean Steak Bowl (Printable version)
Protein-packed bowl with grilled flank steak, aromatic herb rice, Mediterranean vegetables, and tangy yogurt sauce.
# What You'll 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 (optional)
→ 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
# How to Prepare:
01 - In a shallow dish, combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper. Add the flank steak, turning to coat thoroughly. Let marinate for at least 15 minutes, up to 2 hours for optimal 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 fresh parsley, dill, and mint.
03 - While rice cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the pitted Kalamata olives, crumble the feta cheese, and slice the roasted red peppers if using. Arrange all toppings on a platter and set aside.
04 - Whisk together Greek yogurt, lemon juice, olive oil, minced garlic, and fresh dill in a small bowl until smooth and creamy. Season with salt and pepper to taste. Refrigerate until serving.
05 - Heat a grill pan or cast iron skillet over medium-high heat. Remove steak from marinade, pat dry with paper towels, and grill for 3–4 minutes per side for medium-rare (130–135°F internal temperature) or until desired doneness is achieved. Transfer to a cutting board, rest for 5 minutes, then slice thinly against the grain.
06 - Divide herbed rice evenly among 4 bowls. Arrange sliced steak, cherry tomatoes, cucumber, red onion, olives, feta, and roasted red peppers over the rice in sections. Drizzle generously with yogurt sauce and serve immediately.
# Expert advice:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The warm spiced steak against cool crisp vegetables creates that perfect Mediterranean bite contrast
02 -
- Slicing against the grain is the difference between tender steak and tough chewy bits
- Letting the meat rest keeps all those juices inside instead of on your cutting board
03 -
- Marinate the steak up to 2 hours ahead for deeper flavor penetration
- Keep your vegetables cold and your components separate until serving time