Ingredients
Scale
- For the Steak and Marinade:
- 1 lb sirloin steak (about 1-inch thick)
- 3 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Bowl Base:
- 2 cups cooked grains (brown rice, quinoa, or cauliflower rice)
- 1 cup roasted chickpeas (optional)
- For the Toppings:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted
- â…“ cup feta cheese, crumbled (optional)
- ¼ cup fresh herbs (parsley or dill), chopped
- For the Tzatziki:
- 1 cup plain Greek yogurt (or coconut yogurt)
- ½ cucumber, grated and squeezed dry
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- Salt & pepper to taste
- For the Lemon Vinaigrette:
- 3 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon honey (omit for Whole30)
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Salt & pepper to taste
Instructions
- Mix marinade ingredients and coat steak. Marinate for 30 minutes to 4 hours.
- Mix tzatziki ingredients and chill in the fridge.
- Whisk together vinaigrette ingredients and set aside.
- Sear steak in a hot skillet for 4–5 minutes per side. Let rest, then slice thinly.
- Layer grains, steak, and toppings in a bowl. Add tzatziki and vinaigrette before serving.
Notes
Use coconut yogurt and omit feta cheese for dairy-free. Great for meal prep – store dressing separately.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Dinner, Main Course
- Method: Stovetop / Grill
- Cuisine: Mediterranean