This Healthy Steak Bowl brings together the bold, earthy flavors of the Mediterranean diet in a balanced and satisfying way. I love how it pairs juicy grilled steak with a rainbow of fresh veggies, wholesome grains, and a drizzle of lemony olive oil or tahini sauce — all in one nourishing bowl.
Why You’ll Love This Recipe
I love this recipe because it’s hearty yet healthy, filling but never heavy. It’s inspired by the principles of the Mediterranean diet, which means it’s packed with lean protein, heart-healthy fats, whole grains, and tons of fresh produce. I also enjoy how customizable it is — perfect for meal prep or a simple, wholesome dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Lean steak (like sirloin or flank), trimmed of excess fat
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Olive oil
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Garlic, minced
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Lemon juice
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Dried oregano
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Salt and black pepper
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Cooked farro, quinoa, or brown rice
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Cherry tomatoes, halved
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Cucumber, diced
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Red onion, thinly sliced
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Kalamata olives (optional)
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Feta cheese, crumbled
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Fresh parsley or mint
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Tahini sauce or extra virgin olive oil for drizzling
Directions
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I start by marinating the steak in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 30 minutes (or overnight for more flavor).
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I grill or pan-sear the steak over medium-high heat for about 4–5 minutes per side, depending on the thickness and my preferred doneness.
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I let the steak rest for a few minutes before slicing it thinly against the grain.
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I prepare the grain base — usually farro or quinoa — and divide it into bowls.
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I top each bowl with sliced steak, cherry tomatoes, cucumbers, red onion, olives, and feta.
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I drizzle with tahini sauce or a splash of olive oil and finish with fresh herbs and an extra squeeze of lemon.
Servings and timing
This recipe makes 4 bowls. It takes about 15 minutes to prep and around 15–20 minutes to cook, depending on how long I marinate the steak. Altogether, I can have it ready in roughly 30–40 minutes.
Variations
Sometimes I swap the steak for grilled chicken, shrimp, or chickpeas to keep things light or plant-based. I’ve also used couscous or bulgur instead of farro, depending on what I have. If I want more greens, I toss in spinach or arugula. Adding roasted vegetables like zucchini or eggplant also gives the bowl a delicious twist.
Storage/Reheating
I store the components separately to keep everything fresh. The steak and grains go in the fridge for up to 3 days and reheat well in the microwave. I keep the veggies and sauce cold and assemble fresh when ready to eat. This makes it great for prepping lunches ahead of time.
FAQs
What cut of steak is best for this bowl?
I like using lean cuts like sirloin, flank, or flat iron steak. They’re flavorful and cook quickly, making them perfect for slicing into bowls.
Can I make this bowl dairy-free?
Yes, I simply skip the feta or use a dairy-free alternative. The rest of the ingredients are naturally dairy-free.
Is it okay to serve the steak cold?
Absolutely. I often enjoy the leftovers cold in the bowl, especially for a refreshing lunch. It still tastes great and saves time.
What kind of sauce goes best with this bowl?
Tahini sauce, a garlic yogurt sauce, or even a simple olive oil and lemon dressing works beautifully. I pick whatever fits my mood.
Can I use pre-cooked grains?
Yes, I often use ready-to-eat quinoa or farro from the store when I’m short on time. It helps me build the bowl faster without sacrificing quality.
Conclusion
This Healthy Steak Bowl is one of my favorite ways to enjoy Mediterranean-inspired flavors in a clean, balanced meal. With grilled steak, hearty grains, and a variety of fresh veggies, it checks all the boxes for something that’s both good for me and satisfying to eat. It’s a recipe I keep coming back to — simple, delicious, and full of vibrant flavor.
