Mediterranean Steak Bowl

Ingredients:
For the Steak & Marinade:
1 lb sirloin steak (1-inch thick)
3 tbsp olive oil
1 tbsp fresh lemon juice
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
For the Bowl Base:
2 cups cooked brown rice, quinoa, or cauliflower rice
1 cup roasted chickpeas (optional for keto/paleo)
Fresh Toppings:
1 cup halved cherry tomatoes
1 cucumber, diced
½ red onion, thinly sliced
½ cup pitted kalamata olives
⅓ cup crumbled feta (optional for dairy-free)
¼ cup chopped fresh parsley or dill
For the Tzatziki:
1 cup plain Greek yogurt (or coconut yogurt)
½ cucumber, grated and squeezed dry
1 tbsp fresh lemon juice
1 garlic clove, minced
1 tbsp chopped fresh dill
Salt and pepper, to taste
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey (omit for Whole30)
1 garlic clove, minced
½ tsp dried oregano
Salt and pepper, to taste
Instructions:
Marinate Steak:
Mix marinade ingredients. Rub onto steak. Marinate for 30 mins to 4 hours.
Make Tzatziki:
Stir together all tzatziki ingredients. Chill until ready to use.
Make Vinaigrette:
Whisk all vinaigrette ingredients in a bowl.
Cook Steak:
Sear steak in a hot skillet 4–5 minutes per side. Let rest 5 minutes. Slice thinly.
Prep Bowl Ingredients:
Cook grains. Prepare toppings: slice, dice, and chop veggies and herbs.
Assemble Bowls:
Add grains to each bowl. Top with steak, veggies, feta, herbs.
Drizzle with vinaigrette and a spoonful of tzatziki.

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