Mediterranean Beef Bowl
A clean, nutritious week-day staple.
Ingredients:
1-1.5 lbs grass-fed sirloin, Denver, Fat Iron, Flank, or Skirt Steak
1 teaspoon dried oregano
2 cloves garlic, minced
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper, to taste
1 cup cooked rice or quinoa
2-3 cups mixed greens or butter lettuce, roughly chopped
Fresh parsley or mint, chopped
1/2 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced (pickled if you have it!)
1/4 cup crumbled feta cheese
1/4 cup hummus or tzatziki sauce
Directions:
Marinate the Steak: In a bowl, combine oregano, garlic, lemon juice, olive oil, salt, and pepper. Rub this mixture over the steak and let it marinate for 15-30 minutes.
Cook the Steak: Heat a skillet over medium-high heat. Sear the steak for 3-4 minutes per side (adjust time for your preferred doneness). Allow the steak to rest for 5 minutes, then slice thinly against the grain.
Assemble the Bowl: In each bowl, layer the cooked rice or quinoa and a generous handful of mixed greens and herbs. Top with the sliced steak, cucumber, cherry tomatoes, red onion, and feta cheese.
Finish: Add a dollop of hummus or tzatziki sauce. Enjoy!
Quick Tzatziki
Ingredients:
1 cup Greek yogurt
1/2 cucumber, grated and excess moisture squeezed out
1-2 garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon chopped fresh dill or mint
Directions:
Combine all ingredients in a bowl. Stir well and adjust seasoning as needed. Chill for at least 30 minutes before serving.