Go Back
–+ servings
Mediterranean Steak Bowl

Savory Mediterranean Steak Bowl for a Healthy Dinner Delight

Enjoy a vibrant Mediterranean Steak Bowl with savory sirloin, quinoa, and roasted vegetables, bringing healthy flavors to your dinner table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Sirloin Steak Can substitute with chicken, lamb, or chickpeas.
  • 2 tablespoons Olive Oil Can use avocado oil.
  • 1 teaspoon Dried Oregano Fresh oregano can be used.
  • 1 teaspoon Dried Thyme Substitute with Italian seasoning if needed.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be alternative.
  • 1 teaspoon Onion Powder Can replace with chopped onion.
  • 1 teaspoon Smoked Paprika Regular paprika can substitute.
  • to taste Salt & Black Pepper
For the Quinoa & Vegetables
  • 1 cup Quinoa Can substitute with brown rice, couscous, or farro.
  • 2 cups Chicken (or Vegetable) Broth Can use water if needed.
  • 1 each Red & Yellow Bell Peppers Roasted vegetables.
  • 1 medium Zucchini Can substitute with asparagus or broccoli.
  • 1 medium Red Onion Substitutable with other onions.
  • 2 cloves Minced Garlic Can increase for more garlic flavor.
For the Tzatziki & Toppings
  • 1 cup Greek Yogurt Can use sour cream.
  • 1 medium Cucumber Optional to omit.
  • 1 tablespoon Fresh Dill Can substitute with mint or parsley.
  • 1/2 cup Kalamata Olives Can replace with green olives.
  • 1/2 cup Feta Cheese Omit for dairy-free option.
  • to taste Fresh Parsley For garnish.
  • 2 each Lemon wedges To serve.

Equipment

  • Mixing Bowl
  • Skillet
  • Saucepan
  • baking sheet
  • Knife
  • cutting board

Method
 

Marinate and Prepare
  1. Combine olive oil, oregano, thyme, garlic powder, onion powder, smoked paprika, salt, and pepper to create a marinade. Coat the steak, cover, and refrigerate for at least 30 minutes.
  2. Remove marinated steak from the refrigerator about 30 minutes before cooking to reach room temperature.
  3. Heat a skillet over medium-high heat and add olive oil. Sear the steak for 3-4 minutes on both sides.
  4. Let the cooked steak rest for 10 minutes before slicing against the grain.
Cook Quinoa and Roast Vegetables
  1. Rinse quinoa under cold water and combine with broth in a saucepan. Boil then simmer for about 15 minutes until fluffy.
  2. Preheat oven to 425°F (220°C). Toss bell peppers, zucchini, and red onion with olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes.
Prepare Tzatziki and Assemble
  1. Mix Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper in a bowl. Chill for at least 30 minutes.
  2. To assemble, layer quinoa, then roasted vegetables, sliced steak, drizzle tzatziki, top with olives and feta, and garnish with parsley. Serve with lemon wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 100mgCalcium: 200mgIron: 3.5mg

Notes

This dish is highly customizable and perfect for meal prep. Store components separately for freshness.

Tried this recipe?

Let us know how it was!