Mediterranean Steak Bowl
A vibrant celebration of flavors bringing the essence of the Mediterranean right to your kitchen with succulent grilled steak, aromatic lemon rice, and fresh vegetables.
Ingredients
For the Steak Marinade
- 1.5 pounds flank steak Tender and juicy
- 3 tablespoons olive oil Fragrant and golden
- 3 cloves garlic Minced, aromatic and zesty
- 1 tablespoon fresh lemon juice Bright and tangy
- 1 teaspoon dried oregano Earthy and herbal
- 1 teaspoon dried thyme Fresh and aromatic
- 0.5 teaspoon smoked paprika Rich and toasty
- to taste salt and black pepper Enhancing flavors
For the Rice
- 1 cup long-grain white rice Fluffy and tender
- 2 cups chicken broth Savory and robust
- 1 tablespoon butter Creamy and rich
For the Bowl Assembly
- 1 cup cherry tomatoes Halved, juicy and sweet
- 1 whole cucumber Diced, refreshing and crisp
- 0.25 whole red onion Thinly sliced, sharp and colorful
- 0.5 cup Kalamata olives Sliced, briny and flavorful
- 0.5 cup crumbled feta cheese Tangy and creamy
- 1 cup tzatziki sauce Cool and refreshing
- to taste fresh parsley Chopped, vibrant and fragrant
Instructions
Marinating the Steak
- Whisk together the olive oil, minced garlic, fresh lemon juice, dried oregano, dried thyme, smoked paprika, salt, and black pepper in a bowl.
- Place the flank steak in a shallow dish and generously coat it with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Preparing the Rice
- In a saucepan, bring the chicken broth and butter to a boil.
- Add the long-grain white rice, stir, then reduce the heat to low. Cover and let it simmer for about 15 minutes. Fluff with a fork once done.
Grilling the Steak
- Preheat a grill pan or outdoor grill to medium-high heat.
- Remove the steak from the marinade and place it on the grill. Grill each side for 4-5 minutes for medium-rare.
- Let the steak rest for 5-10 minutes before slicing thinly against the grain.
Assembling the Bowl
- Start with a base of lemon rice then top with the sliced grilled steak.
- Add cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- Drizzle with tzatziki sauce and garnish with chopped parsley.
Notes
Always let your steak rest before slicing. When cooking rice, don’t lift the lid too soon for fluffy grains. Feel free to add seasonal vegetables or grains like quinoa for variation.