Mediterranean Steak Bowl (Printable)
Juicy grilled steak with herbed rice, crisp vegetables, olives, and creamy yogurt sauce for a satisfying Mediterranean meal.
# What You’ll Need:
→ Steak & Marinade
01 - 1 pound flank steak or sirloin, trimmed
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Herbed Rice
10 - 1 cup basmati or jasmine rice
11 - 2 cups water
12 - 1/2 teaspoon salt
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon 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 tablespoon lemon juice
24 - 1 tablespoon olive oil
25 - 1 garlic clove, minced
26 - 1 tablespoon fresh dill, chopped
27 - Salt and pepper, to taste
# How-To Steps:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper in a shallow dish. Add the flank steak, turning to coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for optimal flavor penetration.
02 - Rinse rice under cold running water until water runs clear. Bring 2 cups water to boil in a medium saucepan. Add rice and 1/2 teaspoon salt. Reduce heat to low, cover tightly, and simmer for 12 to 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 cherry tomatoes, dice cucumber, thinly slice red onion, halve Kalamata olives, crumble feta cheese, and slice roasted red peppers if using. Arrange all prepared toppings on a platter or separate containers for easy assembly.
04 - Whisk together Greek yogurt, lemon juice, olive oil, minced garlic, and chopped fresh dill in a small bowl until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to serve.
05 - Heat grill pan or skillet over medium-high heat. Remove steak from marinade and pat dry with paper towels. Grill for 3 to 4 minutes per side for medium-rare, adjusting time for desired doneness. Transfer to cutting board and let rest for 5 minutes before slicing thinly against the grain.
06 - Divide herbed rice evenly among 4 bowls. Arrange sliced steak, cherry tomatoes, cucumber, red onion, olives, feta cheese, and roasted peppers over the rice. Drizzle generously with yogurt sauce and serve immediately.
# Expert Advice:
01 -
- The way the warm steak hits that cool garlic yogurt sauce is honestly magical
- Everything can be prepped ahead so weeknight dinners feel like a treat instead of a chore
02 -
- Slicing the steak against the grain is what makes it tender instead of tough, take those extra seconds to do it right
- The rice keeps getting better as it absorbs those herb flavors, so do not be afraid to make it ahead of time
03 -
- Pat the steak completely dry before grilling for that gorgeous restaurant style sear
- Let the yogurt sauce sit in the fridge for at least 30 minutes, the flavors meld together beautifully