These Mediterranean steak bowls are loaded with marinated, tender, perfectly cooked steak, fresh veggies, tangy feta cheese, zesty pickled onions, and a delicious homemade garlic yogurt dressing. They’re ideal for meal prepped lunches but also make for a delicious, light dinner option!
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This recipe is…
I’d argue that meal prep lunch recipes are an art form, if you really think about it. They need to taste good and STAY tasting good for several days, hold their texture over the same time period, and be delicious even if eaten cold – whether that’s because you’re not near a microwave/stovetop or because you can’t heat the entire lunch (in this case, you wouldn’t want to heat the fresh veggies), and because it’s stored together, not reheating part of of it means not reheating all of it.
These Mediterranean steak bowls pass all of the above checkpoints with flying colors! They’re absolutely delicious straight from the fridge and hold up really well (both taste and texture-wise) throughout the week.
If you’re looking for more meal prep lunch recipes, we’ve got a bunch! These beef gyros are incredibly flavorful, these garlic parmesan chicken skewers are juicy on the inside, crispy on the outside, and pair wonderfully with fluffy quinoa, and these Thai-inspired beef salad bowls are spicy, bold, and delicious.
Why You’ll Love This Recipe
- It’s meal-prep friendly – this Mediterranean steak bowl recipe was quite literally written to be a meal prepped lunch, and because of that, the flavors, texture, and ease of prep were all top priority.
- It’s fresh and delicious – does it get more delicious than a bed of fresh, crunchy greens topped with perfectly marinated and cooked steak, feta cheese, pickled onions, hummus, and a homemade garlic yogurt dressing? No, no it does not!
Mediterranean Steak Bowl Recipe Ingredients
For this recipe, you’ll need a handful of ingredients for the steak marinade, a handful for the yogurt garlic dressing, and then a handful of fresh ingredients for the salads themselves. Find ingredient notes (including substitutions and swaps) below.
- Coconut aminos – if you aren’t familiar with coconut aminos, you’re in for a treat. Coconut aminos come from the sap of the coconut plant and make for the yummiest, sweet, sticky sauce. We love using coconut aminos in marinades. You can find coconut aminos (sold in a bottle) in either the health aisle of the grocery store or, if it’s not there, by the sauces, near the soy sauce.
- Flank steak – we chose flank steak here, but skirt steak will also work.
- Greek yogurt – when it comes to the yogurt for the Greek yogurt dressing, feel free to get full-fat or low-fat Greek yogurt.
- Hummus – feel free to grab a container of store-bought hummus here, or, if you want to make your own, our recipe for homemade hummus is delicious!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Add rice – if you’re looking to add a starchy component to your Mediterranean steak bowls, fluffy white rice would be a great choice!
- Choose your own toppings – we topped these steak bowls with cucumber slices, tomatoes, hummus, pickled onions, feta cheese, and parsley. Feel free to omit any of those that don’t sound good and add whatever does sound good!
How to Make Mediterranean Steak Bowls
This recipe is incredibly easy to make! Follow along below.
Step 1: For the marinade, grate 3 cloves of garlic into a large bowl. Add the coconut aminos, lemon juice, balsamic vinegar, and 3/4 teaspoon of red pepper flakes, and whisk everything together. Add the flank steak to the marinade, and use tongs to flip it over so that all sides are coated. Marinate in the refrigerator for at least 1 hour (or up to 24 hours).
Step 2: To cook the steak, heat a large skillet over medium/high heat with olive oil, and once hot, sear the flank steak on one side for 4-5 minutes. Flip and cook for an additional 4-5 minutes, or until a thermometer inserted into the thickest portion of the steak reads 145°F. Let the steak rest for 10 minutes, then slice it against the grain.
Step 3: For the dressing, whisk the Greek yogurt with 1 large clove of grated garlic, 1/2 teaspoon sea salt, and the juice of 1 large lemon until smooth.
Step 4: Assemble the bowls with equal portions of the romaine, hummus, cucumber, tomato, pickled onions, steak, feta cheese, a lemon wedge, and fresh chopped parsley. Either add the dressing right away and enjoy, or store the dressing separately.
Recipe Tips
Don’t overcook your steak – grab a meat thermometer if you don’t have one already (we love this thermometer that can be used WHILE you cook vs. having to manually check the temperature every so often). Using a thermometer will ensure that your steak is perfectly cooked and not tough or dry.
How to Serve
Serve the steak bowls salad-style (as pictured) or over white rice or fluffy quinoa. Top to your liking, and enjoy!
How to Store
If you’re meal prepping these bowls for the week, you can go one of two routes when it comes to storing:
- Assemble right away – assemble the bowls and store them in separate food storage containers in the fridge. This allows you to QUICKLY grab a lunch and head out the door.
- Assemble the day of – if you choose to go this route, simply cook the meat, slice it, and store it in its own large container. Wash all of the toppings (if needed), prep them, and store each in a separate container. Then, each day that you plan on enjoying a Mediterranean steak bowl, you can simply assemble.
Frequently Asked Questions
We chose flank steak here, but both skirt steak and sirloin steak would be delicious choices too!
Vinegar, apple cider vinegar, citrus juice, buttermilk, and yogurt all contain acids that will help to tenderize your steak. We chose to add lemon juice to this marinade for both the delicious, bright flavor it imparts and to help tenderize the meat as it marinates.
More Favorite Lunch Recipes
If you tried these Mediterranean Steak Bowls or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Mediterranean Steak Bowl Recipe
Ingredients
For the Steak
- 3 cloves garlic, grated
- 8 ounces coconut aminos
- ½ cup fresh lemon juice
- ¼ cup balsamic vinegar
- ¾ teaspoon red pepper flakes
- 1½ pounds flank steak
- 1 tablespoon olive oil
For the Yogurt Dressing
- ½ cup Greek yogurt
- 1 large clove garlic, grated
- ½ teaspoon salt
- Juice of 1 large lemon
For the Bowls
- 1 head romaine lettuce, chopped
- 1½ cups hummus, store-bought or homemade hummus
- 3 mini cucumbers, sliced into half moons
- 3 large tomatoes, sliced into wedges
- Pickled red onions, store-bought or homemade pickled onions
- ½ cup feta cheese crumbles
- 1 lemon, cut into wedges
- Fresh chopped parsley, for garnish
Instructions
- For the marinade, grate 3 cloves of garlic into a large bowl. Add the coconut aminos, lemon juice, balsamic vinegar, and ¾ teaspoon of red pepper flakes, and whisk everything together. Add the flank steak to the marinade, and use tongs to flip it over so that all sides are coated. Marinate in the refrigerator for at least 1 hour (or up to 24 hours).
- To cook the steak, heat a large skillet over medium/high heat with olive oil, and once hot, sear the flank steak on one side for 4-5 minutes. Flip and cook for an additional 4-5 minutes, or until a thermometer inserted into the thickest portion of the steak reads 145°F.
- Let the steak rest for 10 minutes, then slice it against the grain.
- For the dressing, whisk the Greek yogurt with 1 large clove of grated garlic, ½ teaspoon sea salt, and the juice of 1 large lemon until smooth.
- Assemble the bowls with equal portions of the romaine, hummus, cucumber, tomato, pickled onions, steak, feta cheese, a lemon wedge, and fresh chopped parsley. Either add the dressing right away and enjoy, or store the dressing separately.
Recipe Notes
- Add rice – if you’re looking to add a starchy component to your Mediterranean steak bowls, fluffy white rice would be a great choice!
- Choose your own toppings – we topped these steak bowls with cucumber slices, tomatoes, hummus, pickled onions, feta cheese, and parsley. Feel free to omit any of those that don’t sound good and add whatever does sound good!
Nutrition
