Mediterranean Steak Bowl (Printable Version)
Grilled sirloin over lemon-parsley basmati with tomatoes, cucumber, olives, feta and dill yogurt — bright, savory bowl.
# What You Need:
→ Steak and 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
→ 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 and Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cucumber, diced
17 - 1/2 red onion, thinly sliced
18 - 1/2 cup pitted Kalamata olives, halved
19 - 1/2 cup crumbled feta cheese
20 - 1/4 cup chopped fresh parsley
→ 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
# How-To Steps:
01 - In a mixing bowl, combine olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and black pepper. Add sirloin steak and turn to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours under refrigeration.
02 - Rinse basmati rice with cold water until water runs clear. In a medium saucepan, combine rinsed rice, water, olive oil, and salt. Bring to a boil, reduce to low heat, cover, and simmer for 12 to 15 minutes until tender. Stir in lemon zest and chopped fresh parsley; fluff with a fork.
03 - Preheat a grill or grill pan over medium-high heat. Remove steak from marinade and pat dry. Cook steak for 3 to 4 minutes per side for medium-rare, or until desired doneness. Rest steak for 5 minutes, then slice thinly against the grain.
04 - In a small bowl, whisk together plain Greek yogurt, lemon juice, olive oil, finely grated garlic, chopped fresh dill, salt, and black pepper until smooth.
05 - Divide rice among serving bowls. Top with sliced steak, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, crumbled feta cheese, and chopped parsley. Drizzle with yogurt sauce before serving.
# Helpful Tips:
01 -
- This bowl is secretly ideal for when you want to impress but still want your meal to feel relaxed.
- I keep coming back to it for the way it blends savory steak with cool, tangy yogurt and fresh vegetables in every bite.
02 -
- If you skip resting the steak before slicing, all those tasty juices will run right out, leaving the meat sadly dry.
- Stirring lemon zest into the hot rice at the end completely transforms its flavor—don’t forget this little step.
03 -
- Piling the hot steak on the herby rice lets all those smoky juices soak right in.
- Doubling the yogurt sauce is a move you’ll thank yourself for later—it’s great as a dip the next day.