I still remember the first time I seared a sirloin and tossed it with bright cucumbers, olives, and a cooling tzatziki — it felt like summer packed into a bowl. This Mediterranean steak bowl balances juicy, herb-packed steak with crisp veggies and tangy yogurt, making it perfect for weeknight dinners, meal prep, or a shareable weekend lunch. If you want more weeknight-friendly ideas to rotate with this bowl, check out delicious dinner recipes that pair well with Mediterranean flavors.
Why you’ll love this dish
This bowl hits a satisfying trifecta: comforting protein, fresh vegetables, and a bright dressing that wakes up every bite. It’s flexible (use brown rice, quinoa, or cauliflower rice), quick if you marinate ahead, and approachable: no specialty equipment needed beyond a skillet. It’s ideal for:
- Weeknight dinners when you want something hearty but fresh.
- Meal prep — components store well separately for several days.
- Entertaining — assemble bowls family-style so guests build their own.
“A complete meal in a bowl: tender steak, crisp cucumber, and cool tzatziki — I make it every Sunday for lunches.” — home cook review
How this recipe comes together
Short overview so you know what to expect:
- Marinate the sirloin briefly to infuse lemon, garlic, and oregano.
- Whip up a quick tzatziki while the steak marinates and chill.
- Roast or prepare your grain base and any optional chickpeas.
- Sear the steak hot for a good crust, rest, then slice.
- Build bowls with grains, veggies, sliced steak, a drizzle of lemon-oregano vinaigrette, and a dollop of tzatziki.
This flow keeps the steak juicy and the fresh components bright. Plan for about 10–15 minutes active cooking and 30 minutes to 4 hours of marinade time.
Gather these items
- 1 lb sirloin steak (about 1-inch thick) — choose a steak with even thickness for uniform cooking.
- 3 tbsp olive oil (divided between marinade and vinaigrette).
- 2 garlic cloves, minced (plus 1 extra for tzatziki).
- 1 tbsp fresh lemon juice (for marinade).
- 1 tsp dried oregano.
- 1 tsp dried thyme.
- ½ tsp salt and ¼ tsp black pepper (adjust to taste).
- 2 cups cooked grains (brown rice, quinoa, or cauliflower rice for low-carb).
- 1 cup roasted chickpeas (optional — adds crunch and protein; omit for paleo or to reduce carbs).
- 1 cup cherry tomatoes, halved.
- 1 cucumber, diced (plus ½ cucumber grated for tzatziki).
- ½ red onion, thinly sliced.
- ½ cup kalamata olives, pitted and halved.
- ⅓ cup feta cheese, crumbled (optional for dairy-free).
- ¼ cup fresh herbs (parsley or dill), chopped.
Tzatziki
- 1 cup plain Greek yogurt (substitute coconut yogurt for dairy-free).
- ½ cucumber, grated and squeezed dry.
- 1 tbsp fresh lemon juice.
- 1 garlic clove, minced.
- 1 tbsp fresh dill, chopped.
- Salt & pepper to taste.
Lemon-oregano vinaigrette
- 3 tbsp olive oil.
- 2 tbsp fresh lemon juice.
- 1 tsp honey (omit for Whole30).
- 1 garlic clove, minced.
- ½ tsp dried oregano.
- Salt & pepper to taste.
Substitution notes: swap skirt or flank steak if you prefer thin cuts — shorten the sear time. For a vegetarian bowl, grill portobello or halloumi and skip the steak.
Directions to follow
- Make the marinade: whisk 1 tbsp olive oil, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp oregano, 1 tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Coat the sirloin and marinate in the fridge for 30 minutes up to 4 hours.
- Prepare tzatziki: combine Greek yogurt, the grated and squeezed cucumber, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp dill, and salt and pepper. Chill while you cook — chilling lets flavors meld.
- Whisk the vinaigrette: in a small bowl, combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey (or omit), 1 minced garlic clove, ½ tsp dried oregano, and salt and pepper. Taste and adjust acidity.
- Cook grains and chickpeas: if using roasted chickpeas, roast at 400°F (200°C) for 20–30 minutes until crisp. Warm the cooked grains.
- Sear the steak: heat a heavy skillet over high heat with a splash of oil until shimmering. Sear steak 4–5 minutes per side for medium-rare to medium (times vary based on thickness). Use an instant-read thermometer: 130–135°F for medium-rare, 140°F for medium. Remove steak and let rest 5–10 minutes to redistribute juices. Slice thinly against the grain.
- Assemble bowls: divide grains among bowls, top with sliced steak, cherry tomatoes, diced cucumber, red onion, olives, roasted chickpeas if using, crumbled feta, and fresh herbs. Spoon tzatziki and drizzle vinaigrette over each bowl.
Short, active cooking time makes this recipe approachable; resting the steak is non-negotiable for juicy slices.
Best ways to enjoy it
- Serve family-style: lay out bowls of grains and all toppings for everyone to assemble.
- Pair with warm pita or grilled flatbread to scoop up tzatziki.
- For a light dinner, skip the grains and double the salad components for a steak salad.
- If you want a sweet finish, try a bright citrus sorbet or a small portion from dessert recipes that complement lemon-forward dishes.
Storage and reheating tips
- Refrigeration: store components separately in airtight containers for best texture — cooked steak and grains up to 3–4 days; tzatziki up to 3 days. Veggies (tomatoes, cucumber, onion) keep best uncooked and assembled just before serving.
- Reheating: gently reheat sliced steak in a skillet over medium-low with a splash of water or olive oil to avoid drying. Grains can be microwaved covered with a damp paper towel for 60–90 seconds.
- Freezing: cooked steak and grains can be frozen, but tzatziki and fresh cucumber don’t freeze well. Freeze steak and grains in portioned airtight containers for up to 2 months; thaw overnight in the fridge.
- Food safety: refrigerate within 2 hours of cooking and reheat leftovers to 165°F before eating.
Pro chef tips
- Pat the steak dry before marinating for a better crust when searing.
- Don’t overcrowd the skillet — sear in batches if needed so the steak browns instead of steaming.
- Use coarse kosher salt on the meat just before searing for extra flavor; add finer salt earlier in the marinade to help the flavors penetrate.
- Grate and squeeze the cucumber for tzatziki thoroughly — excess water thins the sauce and shortens fridge life.
- If time is short, marinate for 30 minutes; for more depth, marinate overnight (up to 4 hours is recommended in the original guidance).
Flavor swaps
- Mediterranean to Middle Eastern: swap tzatziki for hummus and add sumac-roasted eggplant.
- Low-carb / keto: use cauliflower rice and omit chickpeas; replace honey in vinaigrette with a pinch of monk fruit or skip entirely.
- Dairy-free: use coconut yogurt for tzatziki-style sauce and omit feta.
- Smoky variation: finish steak with a quick 30-second blast on a hot grill or add a pinch of smoked paprika to the marinade.
- Vegetarian: replace steak with marinated, grilled halloumi or sliced grilled portobello mushrooms and keep the rest of the bowl the same.
Helpful answers
Q: How long does this whole recipe take?
A: Active cooking is about 15–20 minutes. Allow 30 minutes for a quick marinade or up to 4 hours for more flavor. Total time including prep is roughly 45–60 minutes if you include grain cooking.
Q: Can I make this dairy-free?
A: Yes — swap Greek yogurt for full-fat coconut yogurt and skip or use a vegan feta alternative.
Q: What’s the best doneness for sirloin in this bowl?
A: Medium-rare to medium (130–140°F) keeps the steak tender and juicy. Slice against the grain for the most tender bites.
Q: Can I assemble bowls ahead for meal prep?
A: Store components separately (steak, grains, tzatziki, veggies). Assemble when ready to eat to keep textures fresh. Properly refrigerated, components last 3–4 days.
Q: Any quick swaps if I don’t have fresh lemon?
A: Use 1–2 tsp good-quality bottled lemon juice in a pinch, but fresh lemon brightens the flavors more.
Q: Is the vinaigrette necessary?
A: It cuts through the richness and adds a bright finish, but you can skip it if you prefer extra tzatziki instead.
Final thoughts
Give this bowl a try the next time you want a balanced, flavorful meal that’s equal parts satisfying and fresh — and leave a comment about your favorite topping swaps.
Mediterranean Steak Bowl
Ingredients
Method
- Make the marinade: whisk olive oil, minced garlic cloves, lemon juice, oregano, thyme, salt, and black pepper. Coat the sirloin and marinate in the fridge for 30 minutes up to 4 hours.
- Prepare tzatziki: combine Greek yogurt, grated and squeezed cucumber, lemon juice, minced garlic, dill, and salt and pepper. Chill while you cook.
- Whisk the vinaigrette: combine olive oil, lemon juice, honey (if using), minced garlic, dried oregano, and salt and pepper. Taste and adjust acidity.
- Cook grains and chickpeas: if using roasted chickpeas, roast at 400°F (200°C) for 20–30 minutes until crisp. Warm the cooked grains.
- Sear the steak: heat a heavy skillet over high heat with a splash of oil until shimmering. Sear steak for 4–5 minutes per side for medium-rare to medium. Remove steak and let rest for 5–10 minutes.
- Slice the steak thinly against the grain.
- Assemble bowls: divide grains among bowls, top with sliced steak, cherry tomatoes, diced cucumber, red onion, olives, roasted chickpeas (if using), crumbled feta, and fresh herbs. Spoon tzatziki and drizzle vinaigrette over each bowl.