Mediterranean Beef Greek Steak Bowls
If you’re longing for something hearty, fresh, and full of flavor, you’re going to love this recipe!
Think juicy steak, crunchy veggies, and that creamy tzatziki sauce, you’ll be amazed after the first bite. Ready to make your new favorite meal?
How to Make Mediterranean Beef Greek Steak Bowls
Step 1: Gather Your Ingredients
Before you start cooking, make sure you have everything you need:
For the Steak Marinade:
- 1 lb flank steak (or your favorite cut)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed!)
- 2 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Bowl:
- 1 cup cooked rice (or quinoa if you’re feeling like it)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- Fresh parsley, for garnish
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated (drain any excess water)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Step 2: Marinate the Steak
Start by marinating your steak. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper.
Place your steak in a resealable bag or shallow dish, pour the marinade over it, and let it soak up all those flavors for at least 30 minutes (or even better, a few hours). The longer, the better!
Step 3: Make the Tzatziki Sauce
While the steak is marinating, let’s get that tzatziki sauce ready. It’s super simple.
Combine the Greek yogurt, grated cucumber (make sure to squeeze out any extra water), olive oil, lemon juice, minced garlic, salt, and pepper in a bowl.
Mix it all together, and boom, you’ve got a creamy, tangy sauce to drizzle over your bowl!
Step 4: Cook the Steak
Once your steak has marinated, it’s time to cook. Heat a grill pan or skillet over medium-high heat.
Cook the steak for 4-5 minutes per side, depending on how well done you like it. You’re aiming for medium-rare to medium for that perfect tenderness, but feel free to cook it longer if you prefer.
Let the steak rest for 5 minutes after cooking. This keeps the juices in and makes it extra juicy when you slice it.
Step 5: Assemble the Bowls
Now, the fun part! Start with a base of cooked rice or quinoa in each bowl. Then, layer on the diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
Don’t forget the feta cheese, sprinkle it generously over the veggies. Slice your steak thinly against the grain, and pile it on top of your veggie base.
Finish it off with a good drizzle of that tzatziki sauce and garnish with fresh parsley. You’ve got yourself one gorgeous bowl!
Common Mistakes to Avoid
Overcooking the Steak
It’s easy to overcook steak, but trust me, it’s worth it to keep it a little on the rare side for the juiciest results. Keep an eye on it, and always let it rest after cooking.
Not Draining the Cucumber for Tzatziki
Grated cucumber has a ton of water in it, and you don’t want your tzatziki sauce turning into a watery mess. After grating it, squeeze out that excess moisture.
Using Dry, Old Rice or Quinoa
If your rice or quinoa has been sitting around for too long, it can lose its fluffiness. Cook it fresh and fluff it up right before serving. It makes all the difference in texture!
Skipping the Marinade Time
I get it, we’re all in a rush sometimes. But don’t skip the marinating step. It’s what gives your steak that amazing depth of flavor.
Forgetting to Season
A sprinkle of salt and pepper might seem like an afterthought, but it’s crucial. Make sure your steak and veggies are well-seasoned for that full Mediterranean flavor.
Recipe Best Tips
- Use High-Quality Olive Oil: Mediterranean food is all about fresh, high-quality ingredients. Don’t skimp on the olive oil, it’ll add so much richness to the marinade and tzatziki sauce.
- Let the Steak Rest: After cooking, let the steak sit for a few minutes before slicing. It helps lock in the juices, so you won’t end up with a dry steak.
- Customize Your Bowl: This recipe is super flexible. You can add roasted red peppers, grilled eggplant, or even some hummus on the side for extra flavor.
- Use Fresh Herbs: Fresh parsley makes a huge difference. It brightens up the whole dish and adds that pop of freshness.
- Serve with Pita: If you’re looking to go all out, serve these bowls with warm pita bread on the side for extra texture and flavor.
Serving Suggestions
These Mediterranean Beef Greek Steak Bowls are super customizable, but here’s how I love serving them:
⑴ With Extra Tzatziki: Honestly, who doesn’t want extra tzatziki sauce on the side? Drizzle more on top or serve it in a small bowl for dipping.
⑵ Add Some Hummus: If you’re in the mood for more Mediterranean tasty, add a scoop of hummus to each bowl. It’s creamy, dreamy, and the perfect pairing with the steak.
⑶ Pair with a Light Salad: A crisp Greek salad with fresh cucumbers, olives, and feta would complement these bowls beautifully.
⑷ Pair with Wine: For a drink, try a light, crisp white wine like Sauvignon Blanc or a chilled rosé. It’ll pair perfectly with the fresh, tangy flavors of the dish.
Storage and Freezing
① How to Store: If you have leftovers, store the steak, rice/quinoa, and veggies separately in airtight containers in the fridge. This will keep everything fresh for up to 3 days.
② How to Freeze: You can freeze the steak and rice or quinoa for up to 3 months. Just make sure everything is cooled down completely before popping it in the freezer.
When you’re ready to eat, just thaw in the fridge overnight and reheat!
Frequently Asked Questions (FAQs)
Q: Can I use chicken instead of beef?
A: Absolutely! Just marinate the chicken the same way and cook it until it’s fully done. It’ll still be delicious.
Q: Can I make this recipe gluten-free?
A: Yep, just make sure to use a gluten-free grain like quinoa or rice, and double-check the tzatziki ingredients to make sure there’s no hidden gluten.
Q: How do I make this recipe spicier?
A: If you like heat, add some crushed red pepper flakes to the steak marinade or mix some into the tzatziki sauce for an extra kick.
Q: Can I use a different cheese?
A: Of course! If you’re not a fan of feta, goat cheese or even shredded mozzarella would work well in this dish.
Q: Can I make the tzatziki sauce ahead of time?
A: Yes! In fact, I recommend making it the day before. Letting it sit overnight helps the flavors meld together and makes it even better.
Q: What can I substitute for Kalamata olives?
A: If you’re not a fan of Kalamata olives, any type of green or black olives will work. Just go with what you love!
Q: Can I grill the steak instead of pan-cooking it?
A: Absolutely! Grilling the steak adds a nice smoky flavor and makes this dish even more delicious. Just be sure to watch the cooking time!
Conclusion
And there you have it, Mediterranean Beef Greek Steak Bowls, ready to impress and satisfy.
It’s everything you need in one bowl: juicy steak, fresh veggies, and creamy tzatziki sauce. The best part? It’s so easy to customize!
I bet you’ll be making this one on repeat. When you do, don’t forget to share your version in the comments!
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Mediterranean Beef Greek Steak Bowls
Ingredients
Ingredients:
- 1 lb beef steak flank steak, sirloin, or ribeye works great
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cucumber sliced
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/2 cup Kalamata olives pitted and sliced (optional)
- 1/2 cup feta cheese crumbled (optional)
- Tzatziki sauce store-bought or homemade
Key Substitutions:
- If you’re not a fan of beef you can swap it for chicken breast or lamb for a similar Mediterranean flavor.
- For a dairy-free option skip the feta cheese or use a dairy-free alternative.
- If you don’t have tzatziki sauce you can make a simple Greek yogurt sauce with cucumber, garlic, lemon, and dill.
Instructions
How to Cook It: A Step-by-Step Guide
Prep the Steak
- Start by patting your beef steak dry with paper towels. This helps it get a nice sear later. Rub the steak with olive oil, then sprinkle on the oregano, rosemary, garlic powder, salt, and pepper. Give it a good massage—don’t be shy!
Cook the Steak
- Heat a large skillet over medium-high heat. Once it’s hot, add the steak and cook for about 4-5 minutes per side for medium-rare (or adjust time based on how well-done you like it). Don’t flip it too much—let it get that beautiful golden-brown crust.
Rest the Steak
- Once it’s cooked to your liking, remove the steak from the pan and let it rest for 5 minutes. This is the perfect time to get your veggies ready, so you’re not just standing there staring at the steak (we’ve all been there).
Prepare the Veggies
- While the steak is resting, slice your cucumber, tomatoes, and red onion. Arrange them in a bowl (the prettier, the better). If you're using olives and feta, go ahead and add them to the veggie mix.
Slice the Steak
- After your steak has had time to rest, slice it thinly against the grain. Trust me, it’s worth the wait!
Assemble the Bowls
- In a bowl (yep, another one), add a layer of your veggie mix, then top with the sliced steak. Drizzle on a generous amount of tzatziki sauce. You can add more feta or olives here if you want to get fancy.
Dig In!
- Now, the best part: take a bite! You’ve just created a meal that looks impressive but didn’t take hours to prepare. And if anyone asks, just tell them you’re a Mediterranean cuisine pro now.
Notes
- You can marinate the steak up to 24 hours in advance for extra flavor.
- Feel free to swap the beef for chicken or lamb if you prefer.
- The tzatziki can be made ahead and stored in the fridge for up to 3 days.
- For extra crunch, top with roasted chickpeas or pita chips.
