Mediterranean Steak Bowl (Printer-Friendly)
Grilled steak with herbed rice, fresh vegetables, and zesty yogurt sauce in a vibrant bowl.
# What You'll Need:
→ Steak & Marinade
01 - 1 lb flank steak or sirloin, trimmed
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
→ Herbed Rice
10 - 1 cup basmati or jasmine rice
11 - 2 cups water
12 - 1/2 tsp salt
13 - 1 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh mint, chopped
→ Vegetables & Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/2 small red onion, thinly sliced
19 - 1/2 cup Kalamata olives, pitted and halved
20 - 1/2 cup feta cheese, crumbled
21 - 1/4 cup roasted red peppers, sliced
→ Yogurt Sauce
22 - 1/2 cup Greek yogurt
23 - 1 tbsp lemon juice
24 - 1 tbsp olive oil
25 - 1 garlic clove, minced
26 - 1 tbsp fresh dill, chopped
27 - Salt and pepper, to taste
# How to Make It:
01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper in a shallow dish. Add the flank steak, turning to coat evenly. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse the rice under cold water until the water runs clear. Bring 2 cups of water to a boil in a medium saucepan. Add the rice and salt, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat, fluff with a fork, and fold in the chopped parsley, dill, and mint.
03 - While the rice cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the Kalamata olives, crumble the feta cheese, and slice the roasted red peppers. Arrange on a platter or separate containers for easy assembly.
04 - Whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, and chopped fresh dill in a small bowl until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to serve.
05 - Preheat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and pat dry with paper towels. Grill for 3 to 4 minutes per side for medium-rare, or until internal temperature reaches 130°F to 135°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
06 - Divide the herbed rice evenly among 4 serving bowls. Arrange the sliced steak, cherry tomatoes, cucumber, red onion, olives, feta cheese, and roasted red peppers on top of the rice in sections. Drizzle generously with the yogurt sauce and serve immediately.
# Expert Advice:
01 -
- The herbed rice alone is worth keeping in your back pocket—fresh mint and dill transform plain rice into something fragrant and special
- Everything can be prepped ahead, so when hunger hits, you are just searing steak and assembling
02 -
- Letting the steak rest before slicing is non-negotiable—cutting too soon lets all those juices run onto your cutting board instead of staying in the meat
- The yogurt sauce tastes even better after sitting for 10 minutes, so make it first and let the flavors meld
03 -
- Pat the steak really dry before searing—excess moisture means steaming instead of those gorgeous grill marks
- Use a sharp knife and slice the steak at a slight angle for the most tender bites