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Close-up of a colorful Mediterranean Steak Bowl featuring grilled steak, fresh vegetables, and a creamy dressing.

Best Mediterranean Steak Bowl

This Mediterranean Steak Bowl recipe brings the vibrant flavors of the Mediterranean to your table. Featuring tender steak, fresh vegetables, creamy hummus, and tangy feta, all drizzled with a flavorful dressing, it's a healthy and customizable meal perfect for any night of the week.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1-1.5 pounds sirloin, flank steak, or ribeye
  • 2 tablespoons olive oil, for steak marinade
  • 2 tablespoons lemon juice, for steak marinade
  • 2 cloves garlic, minced, for steak marinade
  • 1 teaspoon dried oregano, for steak marinade
  • 1 teaspoon dried thyme, for steak marinade
  • Salt and black pepper to taste, for steak marinade
  • 2 cups cooked grain quinoa, couscous, brown rice, or farro
  • 1/2 cup hummus
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil, for dressing
  • 2 tablespoons lemon juice, for dressing
  • 1 tablespoon red wine vinegar, for dressing
  • 1 teaspoon Dijon mustard, for dressing
  • 1 clove garlic, minced, for dressing
  • 1/2 teaspoon dried oregano, for dressing
  • Salt and black pepper to taste, for dressing

Equipment

  • mixing bowls
  • Resealable bag or bowl for marinating
  • Grill pan or skillet
  • Meat thermometer
  • whisk
  • Small bowl for dressing
  • cutting board
  • knife
  • measuring cups and spoons

Method
 

  1. In a bowl or resealable bag, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Add the steak and make sure it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight.
  2. Remove the steak from the refrigerator 20-30 minutes before cooking to allow it to come to room temperature.
  3. Heat a grill pan or skillet over medium-high heat. Add a drizzle of olive oil if needed.
  4. Cook the steak to your desired level of doneness, using a meat thermometer to ensure accurate cooking.
  5. Remove the steak from the heat and let it rest for at least 5-10 minutes before slicing against the grain.
  6. While the steak is resting, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small bowl. Taste and adjust seasonings as needed.
  7. Divide the cooked grain among bowls.
  8. Top with hummus, sliced steak, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
  9. Drizzle generously with the dressing and garnish with fresh parsley.

Notes

For a spicier kick, add red pepper flakes to the marinade or dressing. You can substitute grilled chicken, lamb, or chickpeas for the steak. Other vegetable additions include bell peppers, zucchini, or eggplant. Goat cheese can be used instead of feta. To save time, marinate the steak, cook the grain, and chop the vegetables ahead of time. Store everything in separate containers in the refrigerator until ready to assemble. Store leftover components of the bowl separately in airtight containers in the refrigerator. The steak is best stored sliced and eaten within 2-3 days.