Mediterranean Steak Bowl (Print View)
Juicy grilled steak over herbed rice with fresh vegetables and creamy yogurt sauce.
# What You'll Need:
→ Steak & Marinade
01 - 1 pound sirloin steak
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - Juice of 1 lemon
08 - Salt and black pepper to taste
→ Herbed Rice
09 - 1 cup basmati rice
10 - 2 cups water
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon salt
13 - Zest of 1 lemon
14 - 2 tablespoons chopped fresh parsley
→ Vegetables & Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cucumber, diced
17 - 1/2 red onion, thinly sliced
18 - 1/2 cup kalamata olives, pitted and halved
19 - 1/2 cup crumbled feta cheese
20 - 1/4 cup fresh parsley, chopped
→ Yogurt Sauce
21 - 3/4 cup plain Greek yogurt
22 - 1 tablespoon lemon juice
23 - 1 tablespoon olive oil
24 - 1 garlic clove, finely grated
25 - 2 tablespoons chopped fresh dill
26 - Salt and black pepper to taste
# Step-by-Step Directions:
01 - Whisk together olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and pepper in a bowl. Coat the steak thoroughly with the marinade. Let sit for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
02 - Rinse basmati rice under cold water until the water runs clear. Combine rice, water, olive oil, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 12 to 15 minutes until all liquid is absorbed. Remove from heat, stir in lemon zest and chopped parsley, then fluff with a fork.
03 - Preheat grill or grill pan to medium-high heat. Remove steak from marinade and let excess drip off. Grill for 3 to 4 minutes per side for medium-rare doneness, adjusting time as needed for preferred doneness. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - Combine Greek yogurt, lemon juice, olive oil, grated garlic, chopped fresh dill, salt, and pepper in a small bowl. Whisk vigorously until completely smooth and creamy. Refrigerate until ready to serve.
05 - Divide the herbed rice evenly among four bowls. Arrange sliced grilled steak, cherry tomatoes, diced cucumber, red onion, kalamata olives, crumbled feta, and fresh parsley on top of the rice. Drizzle with yogurt sauce just before serving.
# Expert Suggestions:
01 -
- Everything comes together in under 45 minutes but tastes like you put way more effort into it
- The yogurt sauce ties all the bright Mediterranean flavors together into something cohesive
02 -
- Letting the steak rest before slicing is non-negotiable, otherwise all those juices end up on your cutting board instead of in your bowl
- The yogurt sauce thickens as it sits, so stir in a splash of water if it seems too thick when you go to serve
03 -
- Take the steak out of the fridge 30 minutes before cooking so it grills more evenly
- If your grill pan isn't nonstick, give it a quick coating of oil before heating