Get ready to fall in love with the vibrant flavors, stunning colors, and hearty textures of Mediterranean Steak Bowls! This dish captures everything we adore about Mediterranean cuisine: Main Course, Bowl. Whether you’re meal-prepping for a busy week or inviting friends over for a laid-back dinner, these bowls are guaranteed crowd-pleasers that never get old.
Ingredients You’ll Need
The beauty of Mediterranean Steak Bowls is in their simplicity, letting each ingredient shine while working together in harmony. Each element adds its own special touch—aromatics, crunch, richness, or zest—to make every bite a little celebration.
- Flank steak or sirloin (1 pound): Choose a tender cut for maximum juiciness and great texture; steak is the protein star here.
- Olive oil (2 tablespoons): Adds luscious mouthfeel, helps the marinade penetrate, and brings classic Mediterranean richness.
- Garlic, minced (2 cloves): Delivers delicious aroma and bold savory flavor; don’t skip it!
- Dried oregano (1 teaspoon): Infuses the steak with earthy, herby notes straight from the Mediterranean coast.
- Paprika (1 teaspoon): Gives warm color and a sweet-smoky background to your marinade.
- Lemon juice (from 1 lemon): Adds brightness and zing, balancing the richness of the steak.
- Salt and black pepper: Essential for seasoning, they bring all the other flavors to life.
- Brown rice or quinoa (2 cups, cooked): Grains serve as a hearty, wholesome base that soaks up all the juices.
- Cherry tomatoes, halved (1 cup): Sweet and bursting, they add color and juicy pop to each forkful.
- Cucumber, diced (1 cup): For cooling crunch and a refreshing balance to the rich steak.
- Red onion, thinly sliced (½): Adds tangy bite and gorgeous color ribbons throughout the bowl.
- Kalamata olives, pitted and halved (½ cup): Bring briny depth and authentic Mediterranean flair.
- Feta cheese, crumbled (½ cup): Creamy, salty, and utterly irresistible—don’t be shy with the feta!
- Hummus (1 cup): Velvety, nutty, and oh-so-smooth for luscious dollops across your bowl.
- Mixed greens or arugula (1 cup): Add vibrant color, freshness, and a peppery lift to every bite.
- Fresh parsley, chopped (2 tablespoons): Sprinkle on at the end for an herby finish and vivid green flourish.
How to Make Mediterranean Steak Bowls
Step 1: Marinate the Steak
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, paprika, freshly squeezed lemon juice, salt, and black pepper. Place your steak in a shallow dish or zip-top bag and pour the marinade over it. Be sure every bit is coated, massaging the flavors in for a deeper taste. Let the steak soak up all that goodness for at least 30 minutes at room temperature—or, for even more robust flavor, up to 4 hours in the fridge.
Step 2: Grill or Sear the Steak
Get your grill pan or skillet nice and hot over medium-high heat. Once the pan is ready, lay the marinated steak on and listen to that irresistible sizzle. Cook for about 4–5 minutes per side for medium-rare, but feel free to go a tad longer if you prefer your steak less pink. When done, transfer the steak to a plate and let it rest for at least 5 minutes so the juices stay inside where they belong. Slice thinly against the grain for the most tender results.
Step 3: Prep the Fresh Veggies and Grains
While the steak rests, get your supporting-cast veggies and grains ready. Dice your cucumber, halve your cherry tomatoes, thinly slice your red onion, and pit and halve those Kalamata olives. If you haven’t already, cook up your brown rice or quinoa so it’s fluffy and warm. Now’s also the perfect time to crumble your feta, chop your parsley, and get your gorgeous greens ready.
Step 4: Assemble the Mediterranean Steak Bowls
Ready for the magic part? Start by spooning hearty scoops of rice or quinoa into four serving bowls. Add a generous handful of greens or arugula to each, then artfully arrange the cherry tomatoes, cucumber, onion, olives, and crumbled feta on top. Tuck slices of juicy steak alongside, add a big dollop of creamy hummus, and shower each bowl with your fresh chopped parsley. Stand back and admire—you’ve just built the ultimate Mediterranean Steak Bowl!
How to Serve Mediterranean Steak Bowls
Garnishes
The final flourish is all in the details! Sprinkle chopped fresh parsley over the top for a burst of color and freshness. A squeeze of extra lemon, a drizzle of olive oil, or a spoonful of homemade (or store-bought) tzatziki really takes these Mediterranean Steak Bowls over the top. Add a few extra crumbles of feta if you’re feeling decadent!
Side Dishes
For a truly crowd-pleasing spread, pair your Mediterranean Steak Bowls with warm pita bread, a crisp Greek salad, or even some roasted vegetables like eggplant or bell peppers. These sides soak up flavors beautifully and round out your meal with even more Mediterranean magic.
Creative Ways to Present
Think outside the bowl—why not serve the steak and toppings DIY-style so everyone can build their own masterpiece? Layer the bowl components on a big platter for a striking family-style meal, or pack everything into lidded jars for a stunning portable lunch. You can also serve the steak over cauliflower rice for a lighter, low-carb twist.
Make Ahead and Storage
Storing Leftovers
Got extras? No problem at all—Mediterranean Steak Bowls keep beautifully! Store all components separately in airtight containers in the refrigerator for up to 3 days. When you’re ready to eat, build your bowl fresh for the best texture and taste.
Freezing
You can freeze the sliced steak and cooked grains for an easy future meal. Simply store them in freezer-safe bags or containers for up to 2 months. Veggies and dairy elements like cucumbers and feta don’t freeze well, so add those fresh when you’re ready to assemble.
Reheating
To reheat, gently warm the steak and grains in the microwave or on the stovetop until just heated through—don’t overcook the steak, or it’ll lose its juicy tenderness! The cold toppings can go right on after reheating for perfect contrast in every bite.
FAQs
Can I make Mediterranean Steak Bowls with chicken or lamb?
Absolutely! Both chicken and lamb work wonderfully here. Adjust cooking times as needed, and you’ll have a flavor-packed bowl that’s every bit as delicious as the steak version.
How can I make these bowls low-carb?
Swap the brown rice or quinoa for a generous helping of cauliflower rice. You’ll still get all those fresh flavors and vibrant textures with far fewer carbs.
What type of steak is best for Mediterranean Steak Bowls?
Flank steak and sirloin are both great picks—they’re flavorful, cook quickly, and slice beautifully thin against the grain. Just make sure to marinate well for tenderness.
Can I meal prep these bowls ahead of time?
Yes! Prep all the ingredients in advance and store them separately. Assemble your bowls fresh each day to keep everything crisp and vibrant. They’re perfect for quick lunches or dinners throughout the week.
What sauces go well with these Mediterranean Steak Bowls?
Classic hummus is a must, but a scoop of tzatziki or a drizzle of tahini sauce would be fantastic for more creaminess and Mediterranean flair.
Final Thoughts
There’s nothing quite like gathering around a table for gorgeous, mouthwatering Mediterranean Steak Bowls—each one bursting with color, flavor, and joy. Give them a try next time you want something fresh yet filling, and don’t be surprised when they become your new weeknight favorite!
Print
Mediterranean Steak Bowls Recipe
- Total Time: 30 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Mediterranean Steak Bowls are a delicious and nutritious meal option that’s perfect for a satisfying lunch or dinner. Tender slices of marinated steak are layered over a bed of hearty brown rice or quinoa, topped with a colorful array of fresh vegetables, creamy hummus, and tangy feta cheese.
Ingredients
For the steak:
- 1 pound flank steak or sirloin
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- juice of 1 lemon
- salt and black pepper, to taste
For the bowls:
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- 1 cup hummus
- 1 cup mixed greens or arugula
- 2 tablespoons fresh parsley, chopped
Instructions
- Marinate the steak: In a small bowl, whisk together olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper. Pour over the steak and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Cook the steak: Heat a grill pan or skillet over medium-high heat. Cook the steak for 4–5 minutes per side for medium-rare or to desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
- Assemble the bowls: Divide the rice or quinoa among serving bowls. Top with mixed greens, tomatoes, cucumber, onion, olives, feta, hummus, and sliced steak. Sprinkle with parsley and serve immediately.
Notes
- You can substitute chicken or lamb for the steak.
- For a low-carb option, use cauliflower rice instead of brown rice or quinoa.
- Add tzatziki sauce for extra creaminess and Mediterranean flavor.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course, Bowl
- Method: Grilling, Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg
