Description
A vibrant 25-minute meal that brings the bold flavors of the Mediterranean to your plate. This satisfying bowl combines seared steak with fresh veggies, creamy tzatziki, and a zesty lemon vinaigrette for a balanced, healthy, and customizable dish perfect for weeknight dinners or meal prep.
Ingredients
1.5 lbs sirloin steak, thinly sliced
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp dried thyme
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1 cup cooked quinoa or brown rice
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup kalamata olives, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup tzatziki sauce (dairy-free option available)
2 tbsp red wine vinegar (optional for vinaigrette)
1 tbsp extra virgin olive oil (for vinaigrette)
1 tsp Dijon mustard (optional)
1 tsp honey or maple syrup (optional, for a touch of sweetness)
Instructions
In a shallow bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper to create the marinade.
Add the sliced steak to the marinade and stir to coat. Let it rest for 10-15 minutes at room temperature.
Meanwhile, prepare the tzatziki (if using homemade) and assemble the vinaigrette by whisking together red wine vinegar, olive oil, Dijon mustard, and honey or maple syrup until emulsified.
Heat a skillet or grill pan over medium-high heat. Add the marinated steak and sear for 2-3 minutes per side for medium-rare or until desired doneness.
While the steak is cooking, assemble the base for each bowl with quinoa or rice.
Top with cherry tomatoes, cucumber, olives, red onion, parsley, and the seared steak.
Drizzle with tzatziki and the lemon vinaigrette. Serve immediately.
Notes
The tzatziki can be substituted with a dairy-free yogurt-based alternative for a vegan version.
For low-carb options, use cauliflower rice instead of quinoa or brown rice.
This recipe is ideal for meal prepping. Store leftovers in the fridge for up to 3 days.
Feel free to customize with additions like roasted chickpeas, avocado slices, or sun-dried tomatoes.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg