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A vibrant Mediterranean steak bowl recipe with fresh vegetables

Mediterranean Steak Bowl with Lemon-Herb Dressing

A flavorful and healthy Mediterranean steak bowl featuring tender sirloin, fresh vegetables, quinoa or brown rice, and a zesty lemon-herb dressing.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • medium bowl
  • small bowl
  • whisk
  • large skillet or grill pan
  • serving bowls

Ingredients
  

For the Steak:

  • 1 lb sirloin, flank, or thinly sliced beef tenderloin cut into 1-inch strips
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and black pepper to taste

For the Bowls:

  • 4 cups cooked quinoa or brown rice
  • 2 cups mixed greens (spinach, romaine, or spring mix)
  • 1 large cucumber diced
  • Cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives halved
  • 1/4 cup crumbled feta cheese
  • Fresh parsley chopped, for garnish

For the Lemon-Herb Dressing:

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Instructions
 

Marinate the Steak:

  • Combine steak strips with olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper in a bowl. Toss to coat evenly and marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours.

Prepare the Dressing:

  • Whisk together olive oil, lemon juice, Dijon mustard, oregano, garlic powder, salt, and pepper in a small bowl until well combined. Set aside.

Cook the Steak:

  • Heat a large skillet or grill pan over medium-high heat. Add the marinated steak in a single layer and cook for 2-3 minutes per side until seared to your desired doneness. Remove from heat and let rest.

Assemble the Bowls:

  • Divide cooked quinoa or brown rice among four serving bowls. Top each with mixed greens.

Add Toppings:

  • Arrange cooked steak, diced cucumber, cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese over the greens in each bowl.

Dress and Serve:

  • Drizzle generously with the prepared lemon-herb dressing. Garnish with fresh chopped parsley and serve immediately.

Notes

For meal prep, you can prepare the steak, quinoa, and dressing ahead of time. Store them separately and assemble the bowls just before serving to maintain freshness. Feel free to customize the vegetables based on seasonal availability and your preferences.