Mediterranean Steak Bowl (Print Version)
Juicy grilled steak with fresh vegetables, herby rice, and zesty yogurt sauce.
# What You Need:
→ Steak & Marinade
01 - 1 lb sirloin steak
02 - 2 tbsp olive oil
03 - 2 garlic cloves, minced
04 - 1 tsp dried oregano
05 - 1 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - Juice of 1 lemon
08 - Salt & pepper, to taste
→ Rice
09 - 1 cup basmati rice
10 - 2 cups water
11 - 1 tbsp olive oil
12 - 1/4 tsp salt
13 - Zest of 1 lemon
14 - 2 tbsp chopped fresh parsley
→ Vegetables & Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cucumber, diced
17 - 1/2 red onion, thinly sliced
18 - 1/2 cup kalamata olives, pitted and halved
19 - 1/2 cup crumbled feta cheese
20 - 1/4 cup fresh parsley, chopped
→ Yogurt Sauce
21 - 3/4 cup plain Greek yogurt
22 - 1 tbsp lemon juice
23 - 1 tbsp olive oil
24 - 1 garlic clove, finely grated
25 - 2 tbsp chopped fresh dill
26 - Salt & pepper, to taste
# How-To:
01 - Combine olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and pepper in a bowl. Coat the steak thoroughly with the mixture and let marinate for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
02 - Rinse basmati rice under cold water until the water runs clear. Transfer to a saucepan and add water, olive oil, and salt. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 12-15 minutes until all liquid is absorbed. Remove from heat, stir in lemon zest and chopped parsley, and fluff with a fork.
03 - Preheat a grill or grill pan over medium-high heat. Remove steak from marinade and cook for 3-4 minutes per side for medium-rare doneness, adjusting time for preferred doneness. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - Whisk together Greek yogurt, lemon juice, olive oil, grated garlic, chopped fresh dill, salt, and pepper in a small bowl until smooth and creamy. Refrigerate until ready to serve.
05 - Divide the herbed rice evenly among four bowls. Arrange sliced steak, cherry tomatoes, diced cucumber, red onion slices, kalamata olives, crumbled feta, and fresh parsley on top. Drizzle generously with the yogurt sauce and serve immediately.
# Expert Advice:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The yogurt sauce ties everything together with bright tangy flavor
- You can prep most components ahead for easy weeknight dinners
02 -
- Let the steak come to room temperature before grilling or it will cook unevenly
- Slicing against the grain is non negotiable for tender meat every single time
03 -
- Pat the steak completely dry before grilling for better sear marks
- Double the yogurt sauce and keep it in the fridge for salads and wraps all week