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Mediterranean Steak Bowl

A vibrant and healthy bowl featuring juicy marinated steak, fluffy quinoa, fresh vegetables, and creamy homemade tzatziki sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Steak Marinade
  • 1.5 lbs flank or skirt steak
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Bowl Components
  • 1 cup quinoa uncooked
  • 2 cups vegetable broth
  • 1 large English cucumber sliced
  • 1 pint cherry tomatoes halved
  • 0.5 small red onion thinly sliced
  • 0.5 cup feta cheese crumbled
Tzatziki Sauce
  • 1 cup Greek yogurt
  • 0.5 cup grated cucumber squeezed dry
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 1 clove garlic minced

Equipment

  • Grill pan or Skillet
  • Saucepan
  • Chef's Knife
  • Cutting Board

Method
 

  1. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Pour over steak and marinate for 30 minutes.
  2. Rinse quinoa. Combine with vegetable broth in a saucepan, boil, then simmer covered for 15 minutes. Fluff with a fork.
  3. For the tzatziki, combine yogurt, squeezed grated cucumber, garlic, lemon juice, and dill in a bowl. Season to taste.
  4. Heat a grill pan over medium-high heat. Cook steak 4-5 minutes per side. Let rest for 10 minutes before slicing against the grain.
  5. Assemble bowls with quinoa base, topped with steak, cucumber, tomatoes, red onion, and feta.
  6. Top with a generous dollop of tzatziki sauce and serve immediately.

Notes

Store components separately for meal prep to keep vegetables crisp.