Delicious Mediterranean Steak Bowls

What makes this so dang good?

Let me tell you about my obsession with these Mediterranean Steak Bowls. I threw this together one night when I was sick of the same old dinner routine, and now my family asks for it ALL THE TIME. It’s this perfect combination of juicy steak, nutty grains, fresh veggies, and tangy sauce that somehow feels fancy but comes together in basically no time. It’s my go-to when I need something that feels healthy but doesn’t leave me hunting through the pantry an hour later.

Why You’ll Love This Recipe

• Seriously fast. We’re talking 30 minutes from “I’m starving” to “this is amazing.”
• Meal prep champion. Make the components ahead, and you’ve got lunches for days.
• Customizable for everyone. Picky eaters can skip what they don’t like, and it’s still delicious.
• Looks impressive enough for company. They’ll think you spent hours on it.
• Actually fills you up. The protein + grain combo means you won’t be hungry again in an hour.
• Healthy without tasting “healthy.” You know what I mean – it’s good-for-you food that doesn’t taste like punishment.
• Most ingredients are probably already in your kitchen. No weird specialty items you’ll use once and forget about.

The Good Stuff You’ll Need

For the Steak:

• 1 lb flank steak (sirloin works too, but flank is my fave for this)
• 2 tbsp olive oil
• 3 cloves garlic, minced (or more, I won’t judge)
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika (smoked if you have it)
• Juice of 1 lemon
• Salt and pepper to taste (be generous!)

For the Bowls:

• 1 cup uncooked farro (or quinoa, brown rice, whatever grain you like)
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup kalamata olives, pitted and halved (the good kind from the olive bar, not the can)
• 6 oz feta cheese, crumbled (get the block and crumble it yourself – way better)
• 1 cup fresh parsley, roughly chopped
• Optional but awesome: 1 avocado, sliced

For the Lemon-Herb Sauce:

• 1/2 cup Greek yogurt (full fat is best here)
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp honey
• 2 tbsp fresh dill, chopped (dried works in a pinch, use 2 tsp)
• 1 garlic clove, grated or very finely minced
• Salt and pepper to taste
• Water to thin if needed

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Let’s Do This

Prep the Steak (5 minutes + marinating time):

1. In a ziplock bag or shallow dish, mix olive oil, garlic, oregano, cumin, paprika, lemon juice, salt, and pepper.
2. Add the steak, making sure it’s well coated. Let it hang out for at least 15 minutes at room temp, or up to 24 hours in the fridge if you’re a planner. (If refrigerated, let it come to room temp for about 30 minutes before cooking.)

Cook the Grain (15-25 minutes depending on your choice):

1. While the steak is marinating, cook your farro or other grain according to package directions. For farro, I use 1 cup farro to 3 cups water, simmer for about 15-20 minutes until tender but still chewy.
2. When done, drain any excess water, fluff with a fork, and let it cool slightly.

Make the Sauce (5 minutes):

1. Whisk together all sauce ingredients in a bowl. If it’s too thick, add water a teaspoon at a time until it’s drizzle-able.
2. Taste and adjust seasoning. It should be tangy and herbaceous!

Cook the Steak (8-10 minutes):

1. Heat a cast iron skillet or heavy pan over medium-high heat until it’s smoking hot.
2. Take the steak out of the marinade, pat it dry (important for a good sear!), and cook for about 4-5 minutes per side for medium-rare. Adjust time based on thickness and your preference.
3. Transfer to a cutting board and let it REST for at least 5 minutes. Don’t skip this or all those delicious juices will end up on your cutting board instead of in your mouth.
4. Slice thinly AGAINST the grain. (Look for the lines in the meat and cut perpendicular to them.)

Assemble Your Masterpiece (5 minutes):

1. Divide the warm farro among bowls.
2. Arrange the sliced steak and all your veggies on top in separate sections (makes it prettier).
3. Sprinkle with feta cheese and fresh parsley.
4. Drizzle that amazing sauce all over.
5. Marvel at your creation before devouring it.

Serving Suggestions

• Add a squeeze of lemon right before serving for an extra pop of brightness.
• Warm pita bread on the side is never a bad idea.
• A glass of crisp white wine or light red like Pinot Noir makes this feel like a fancy restaurant meal.
• For a party, set up all components separately and let everyone build their own bowl.
• If you’re not into steak, grilled chicken or salmon works beautifully here too.
• Meat-free Monday? Roasted chickpeas or grilled halloumi cheese make awesome vegetarian options.

Switch It Up

Got the basics down? Try these twists:

• Greek-Style: Add roasted red peppers and a dollop of tzatziki instead of the lemon-herb sauce.
• Moroccan Vibes: Swap the farro for couscous, add some golden raisins, and season the steak with ras el hanout instead of the oregano blend.
• Italian Twist: Use orzo pasta instead of farro, add some fresh mozzarella pearls, and throw in some basil instead of parsley.
• Spicy Version: Add a pinch of red pepper flakes to the marinade and stir some harissa into the sauce.
• Summer Grill: Cook everything on the BBQ – grill the steak and throw some zucchini, bell peppers, and red onion on there too.
• Breakfast Bowl: Top with a fried egg and call it brunch. The runny yolk creates an amazing extra sauce!

Meal Prep Magic

• Cook once, eat all week! Here’s how:
  • Grill the steak and cook the grain on Sunday
  • Prep all the veggies and store separately
  • Make the sauce and keep it in a jar
  • Assemble fresh each day or portion into containers for grab-and-go lunches
  • The components will stay good in the fridge for about 4 days
  • Everything except the avocado can be prepped ahead (slice that fresh or it’ll turn brown)

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Questions People Actually Ask

Q: I can’t find farro at my store. What else works?
A: So many options! Quinoa, bulgur, pearl couscous, or brown rice all work great. Even orzo pasta would be delicious. Just adjust cooking times according to package directions.

Q: How do I know when my steak is done without cutting into it?
A: The finger test is your friend! Touch your thumb and index finger together, then feel the fleshy part at the base of your thumb – that’s what medium-rare feels like when you press on the steak. Or use a meat thermometer: 130-135°F for medium-rare, 140-145°F for medium.

Q: Can I make this vegetarian?
A: Absolutely! Swap the steak for grilled portobello mushrooms marinated in the same mixture, or use halloumi cheese, or even roasted chickpeas tossed in the same spices.

Q: My family doesn’t like feta cheese. Alternatives?
A: Goat cheese works great for a milder option. Shaved parmesan for an Italian twist. Or skip the cheese altogether and add extra avocado for creaminess.

Q: How spicy is this?
A: As written, not spicy at all – just flavorful. But you can easily add heat with red pepper flakes in the marinade or a dash of hot sauce in the yogurt sauce.

Q: Can I use pre-cooked rice to make this even faster?
A: Genius move! Those microwaveable grain pouches work perfectly here when you’re super pressed for time. I won’t tell anyone if you don’t.

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