Mediterranean Steak Bowls are one of those meals I turn to when I want something fresh, filling, and full of flavor. Tender, juicy steak is layered over grains and paired with crisp vegetables, tangy feta, and creamy dressing. It’s everything I love about Mediterranean cuisine in one easy-to-make bowl.
Why I Love This Recipe
This bowl checks all the boxes for me:
- It’s healthy but still feels like comfort food.
- I can throw it together in 30 minutes, which is perfect for busy nights.
- The components are easy to prep ahead for lunches or meal prep.
- Every bite is packed with bold flavors—from garlicky steak to briny olives and herby yogurt sauce.
- It’s totally customizable depending on what I’ve got in the fridge.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the steak:
- Flank or sirloin steak
- Olive oil
- Garlic, minced
- Dried oregano
- Salt and black pepper
For the bowl:
- Cooked quinoa or couscous
- Romaine lettuce, chopped
- Cherry tomatoes, halved
- Cucumber, sliced
- Red onion, thinly sliced
- Kalamata olives
- Hummus
- Feta cheese, crumbled
- Fresh parsley
For the yogurt dressing:
- Greek yogurt
- Lemon juice
- Garlic, finely minced
- Fresh dill or mint
- Salt and black pepper
Directions
- Marinate the steak: I rub the steak with olive oil, garlic, oregano, salt, and pepper, then let it marinate for 20–30 minutes while I prep the rest of the bowl ingredients.
- Cook the steak: I heat a grill or skillet over medium-high heat and cook the steak for about 4–5 minutes per side for medium-rare. I let it rest for 5 minutes before slicing it thinly across the grain.
- Make the dressing: I whisk together Greek yogurt, lemon juice, minced garlic, fresh herbs, and a pinch of salt and pepper until smooth.
- Assemble the bowls: In each bowl, I add a bed of chopped romaine, a scoop of quinoa or couscous, and a handful of tomatoes, cucumbers, onion, and olives. I top it with sliced steak, a dollop of hummus, a sprinkle of feta, and a drizzle of the yogurt dressing. A bit of fresh parsley adds the perfect final touch.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
I like to change it up with:
- Grain swaps: Sometimes I use brown rice, farro, or cauliflower rice.
- Protein options: Grilled chicken, lamb, or even crispy chickpeas are great alternatives.
- Toppings: Roasted red peppers, avocado, or even a soft-boiled egg make it extra hearty.
- Sauce twist: I swap the yogurt dressing with tzatziki or tahini sauce when I want something different.
Storage and Reheating
I store the components separately in the fridge for up to 3 days. The steak reheats well in a skillet or microwave. I usually assemble my bowl just before eating to keep everything fresh and crisp. The yogurt dressing keeps in a sealed jar for 4–5 days.
FAQs
Can I grill the steak ahead of time?
Yes, I often grill the steak the night before and store it in the fridge. It slices beautifully cold or reheats well for a warm bowl.
What if I don’t eat dairy?
I skip the feta and use a dairy-free yogurt for the dressing. Hummus also makes a great creamy element on its own.
How do I cook couscous or quinoa quickly?
Quinoa takes about 15 minutes to cook on the stove. Couscous is even quicker—I just pour boiling water over it, cover, and let it sit for 5 minutes.
Can I use frozen steak?
Yes, I just make sure to fully thaw it in the fridge overnight before marinating and cooking.
What other veggies can I add?
I love tossing in roasted zucchini, bell peppers, or eggplant if I have them. Anything fresh and colorful works well here.
Conclusion
Mediterranean Steak Bowls are a fresh, easy way for me to enjoy a wholesome meal without a lot of work. Whether I’m making dinner for my family or prepping lunches for the week, this recipe always delivers on flavor, nutrition, and satisfaction.
Delicious Mediterranean Steak Bowls: A Quick and Healthy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Bowls
- Method: Grilled, Assembled
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
These Mediterranean Steak Bowls are a vibrant, nutritious meal packed with bold flavors and wholesome ingredients. Juicy grilled steak is layered over quinoa or couscous with crisp veggies, feta, olives, hummus, and a tangy Greek yogurt dressing. This easy 30-minute recipe is perfect for weeknight dinners or healthy meal prep.
Ingredients
- For the steak:
- Flank or sirloin steak
- Olive oil
- 2–3 garlic cloves, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- For the bowl:
- Cooked quinoa or couscous
- Romaine lettuce, chopped
- Cherry tomatoes, halved
- Cucumber, sliced
- Red onion, thinly sliced
- Kalamata olives
- Hummus
- Feta cheese, crumbled
- Fresh parsley, chopped
- For the yogurt dressing:
- ½ cup Greek yogurt
- 1–2 tablespoon lemon juice
- 1 garlic clove, finely minced
- 1 tbsp chopped fresh dill or mint
- Salt and black pepper to taste
Instructions
- Marinate the steak: Rub steak with olive oil, garlic, oregano, salt, and pepper. Let marinate for 20–30 minutes.
- Cook the steak: Grill or sear steak over medium-high heat for 4–5 minutes per side. Rest for 5 minutes, then slice thinly across the grain.
- Prepare the dressing: In a bowl, whisk together Greek yogurt, lemon juice, garlic, herbs, salt, and pepper.
- Assemble the bowls: Divide romaine, quinoa/couscous, tomatoes, cucumber, onion, and olives between bowls. Top with steak, hummus, feta, and dressing. Garnish with fresh parsley.
Notes
- Swap grains: use farro, brown rice, or cauliflower rice.
- Change the protein: grilled chicken, lamb, or crispy chickpeas work great.
- Add toppings: try avocado, roasted red peppers, or a soft-boiled egg.
- Sauce swap: use tzatziki or tahini dressing for a flavor twist.
- Prep tip: store components separately and assemble bowls fresh for best texture.
