This Mediterranean Steak Bowl is one of my favorite ways to enjoy a fresh, hearty, and flavorful meal all in one bowl. It’s got juicy, seasoned steak, vibrant veggies, fluffy grains, and a drizzle of tangy dressing that ties everything together. Every bite is packed with bold Mediterranean flavors and satisfying textures—perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
I love this recipe because it’s healthy without being boring, and it’s super easy to customize. The steak adds rich flavor and protein, while the fresh veggies and herbs keep it light and refreshing. It’s balanced, colorful, and tastes like something I’d order from a café, but even better because I made it at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the steak:
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Steak (sirloin, flank, or skirt steak)
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Olive oil
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Garlic (minced)
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Lemon juice
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Dried oregano
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Salt and pepper
For the bowl:
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Cooked grains (like quinoa, rice, couscous, or farro)
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Cherry tomatoes (halved)
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Cucumber (diced)
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Red onion (thinly sliced)
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Kalamata olives (pitted and sliced)
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Feta cheese (crumbled)
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Fresh parsley or mint (chopped)
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Optional: hummus or tzatziki for topping
For the dressing:
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Olive oil
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Lemon juice
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Dijon mustard
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Garlic (minced)
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Salt and pepper
Directions
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I start by marinating the steak with olive oil, garlic, lemon juice, oregano, salt, and pepper. I let it sit for at least 30 minutes, or overnight for deeper flavor.
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I cook the steak in a hot skillet or grill pan for about 3–4 minutes per side (depending on thickness) until it’s done to my liking, then let it rest before slicing thinly.
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While the steak cooks, I prepare the grains and chop all the veggies.
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I whisk together the dressing ingredients in a small bowl until smooth.
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To assemble, I layer the grains in each bowl, then top with steak slices, tomatoes, cucumber, onion, olives, and feta.
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I drizzle everything with the lemony dressing and finish with fresh herbs or a dollop of hummus or tzatziki if I want.
Servings and timing
This recipe makes about 4 bowls. It takes around 15 minutes to prep and 15–20 minutes to cook, depending on the steak and grain used—so I usually have it ready in about 35 minutes.
Variations
Sometimes I swap the steak for grilled chicken, shrimp, or falafel. I’ve also used bulgur or cauliflower rice for different base options. When I want extra crunch, I add roasted chickpeas or toasted pine nuts. For a creamier finish, I mix a bit of hummus into the dressing.
Storage/Reheating
I store the components separately in the fridge for up to 3 days. I reheat the steak and grains in the microwave or on the stovetop and assemble fresh bowls when I’m ready to eat. The veggies and dressing stay crisp and flavorful.
FAQs
What cut of steak is best for this bowl?
I usually go with flank or sirloin because they’re lean, flavorful, and slice well. Skirt steak also works great.
Can I make this bowl dairy-free?
Yes! I skip the feta or use a dairy-free version. Everything else is naturally dairy-free, especially with hummus as a topping.
Is this gluten-free?
It can be—just make sure to use gluten-free grains like rice or quinoa and double-check any store-bought dressing or seasoning.
Can I prep this ahead of time?
Definitely. I cook everything in advance and keep the ingredients stored separately. That way, I can build fresh bowls all week long.
What dressing works best?
I love the lemon-garlic vinaigrette, but I’ve also used tzatziki, tahini dressing, or a creamy Greek dressing for variety.
Conclusion
This Mediterranean Steak Bowl is fresh, filling, and bursting with flavor. With tender steak, crunchy veggies, fluffy grains, and a tangy dressing, it’s a complete meal that always hits the spot. Whether I’m meal-prepping for the week or putting together a quick dinner, this bowl is one of my favorites to come back to again and again.
