Mediterranean Steak Bowl (Print Version)
Juicy grilled steak with fresh vegetables, herb rice, and zesty yogurt sauce for a balanced meal.
# What You'll Need:
→ Steak & Marinade
01 - 1 pound flank steak or sirloin, trimmed
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Herbed Rice
10 - 1 cup basmati or jasmine rice
11 - 2 cups water
12 - 1/2 teaspoon salt
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon 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 tablespoon lemon juice
24 - 1 tablespoon olive oil
25 - 1 garlic clove, minced
26 - 1 tablespoon fresh dill, chopped
27 - Salt and pepper, to taste
# How to Make It:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper in a shallow dish. Add the flank steak, turning to coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for optimal flavor absorption.
02 - Rinse rice under cold water until water runs clear. Bring 2 cups water to boil in a medium saucepan. Add rice and 1/2 teaspoon salt, reduce heat to low, cover, and simmer for 12 to 15 minutes until rice is tender and liquid is absorbed. Remove from heat, fluff with fork, and fold in fresh parsley, dill, and mint.
03 - Halve cherry tomatoes, dice cucumber, thinly slice red onion, halve Kalamata olives, crumble feta cheese, and slice roasted red peppers. Arrange all prepared toppings on a platter and set aside until assembly.
04 - Whisk Greek yogurt, lemon juice, olive oil, minced garlic, and chopped fresh dill in a small bowl until smooth and well combined. Season with salt and pepper to taste. Refrigerate until ready to serve.
05 - Heat grill pan or skillet over medium-high heat. Remove steak from 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. Let rest for 5 minutes, then slice thinly against the grain.
06 - Divide herbed rice evenly among 4 bowls. Arrange sliced steak, cherry tomatoes, cucumber, red onion, olives, feta cheese, and roasted red peppers on top of rice. Drizzle with yogurt sauce and serve immediately while steak is still warm.
# Expert Advice:
01 -
- The marinade transforms ordinary steak into something extraordinary with minimal effort
- You get protein fresh vegetables and satisfying carbs all in one beautiful bowl
02 -
- Patting the steak dry before grilling helps it develop a beautiful crust instead of steaming in its own juices
- Slicing against the grain is non negotiable for flank steak otherwise the meat will be tough and chewy
03 -
- Letting the steak come to room temperature before cooking helps it cook more evenly
- A cast iron skillet creates an excellent crust if you do not have a grill pan