Mediterranean Steak Bowl (Printable)
Grilled sirloin, lemon-parsley basmati, cherry tomatoes, cucumber, olives, feta and a dill-yogurt drizzle.
# What You Need:
→ Steak & Marinade
01 - 1 pound sirloin steak
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - Juice of 1 lemon
08 - Salt, to taste
09 - Black pepper, to taste
→ Rice
10 - 1 cup basmati rice
11 - 2 cups water
12 - 1 tablespoon olive oil
13 - 1/4 teaspoon salt
14 - Zest of 1 lemon
15 - 2 tablespoons fresh parsley, chopped
→ Vegetables & Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cucumber, diced
18 - 1/2 red onion, thinly sliced
19 - 1/2 cup kalamata olives, pitted and halved
20 - 1/2 cup feta cheese, crumbled
21 - 1/4 cup fresh parsley, chopped
→ Yogurt Sauce
22 - 3/4 cup plain Greek yogurt
23 - 1 tablespoon lemon juice
24 - 1 tablespoon olive oil
25 - 1 garlic clove, finely grated
26 - 2 tablespoons fresh dill, chopped
27 - Salt, to taste
28 - Black pepper, to taste
# How To Make It:
01 - Combine olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and black pepper in a mixing bowl. Add the sirloin steak and coat thoroughly. Allow to marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Rinse basmati rice under cold running water until water runs clear. Transfer rice to a medium saucepan with water, olive oil, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat, stir in lemon zest and chopped parsley, and fluff with a fork.
03 - Preheat a grill or grill pan over medium-high heat. Grill the steak for 3 to 4 minutes per side for medium-rare, or to desired doneness. Remove from heat and let rest for 5 minutes. Slice thinly against the grain.
04 - In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, finely grated garlic, chopped fresh dill, salt, and black pepper until smooth.
05 - Spoon rice into individual bowls. Arrange steak slices, cherry tomatoes, cucumber, red onion, kalamata olives, crumbled feta, and fresh parsley on top. Drizzle with yogurt sauce before serving.
# Expert Advice:
01 -
- All the vibrant Mediterranean flavors you crave, brought together in one nourishing bowl—it feels like a small cheat code for weeknight dinners.
- This recipe is truly flexible: you can swap out grains, scale the toppings, or prep ahead for a crowd—all without losing punchy, fresh taste.
02 -
- If you skip resting the steak, juices run everywhere and the bowl turns watery—it happened to me once and I never forgot.
- Lemon zest in the rice wasn’t part of my first try but changed everything with its fragrance and brightness.
03 -
- Cutting the steak against the grain keeps every bite tender, not chewy—don’t rush this step.
- A quick splash of extra lemon juice right before serving makes flavors pop like nothing else.