Mediterranean Beef Greek Steak Bowls
These Mediterranean Beef Greek Steak Bowls are bursting with flavor! Marinated steak is grilled to perfection, then served on a bed of fresh veggies like cucumber, tomatoes, and red onion, all topped with creamy tzatziki sauce and feta. This recipe is a perfect balance of savory, tangy, and fresh, making it an ideal dish for lunch, dinner, or impressing guests. It’s easy to make, healthy, and customizable to suit your taste. Whether you’re looking for a quick weeknight meal or a fun dinner to serve, these bowls are sure to be a hit every time.
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.