Mediterranean Steak and Rice Bowls with tangy marinated flank steak, white rice, and a creamy yogurt mint dressing. This recipe is perfect for busy weeknights and easy meal prep!

steak and rice bowls with toppings and fork

Why You’ll Love These Mediterranean Steak and Rice Bowls

If you love Mediterranean flavors then you’re going to LOVE these easy Mediterranean Steak and Rice bowls.

Each bowl is filled with tender, marinated steak, fluffy white rice, and all the best toppings. The bowls come together with a healthy drizzle of herby greek yogurt sauce for the best finish. This recipe is easy to make, super customizable, and perfect to meal prep for easy lunches!

Recipe Ingredients

Steak: you’ll need one to one and a half pounds of flank steak for this recipe.

Red wine vinegar: this helps tenderize the steak and adds the best flavor.

Olive oil: forms the base of the marinade. Be sure to choose a high-quality olive oil that you love the taste of for this recipe.

Seasonings: we’re using a combo of dried oregano, salt, and pepper for the marinade.

Dijon mustard: this adds the best flavor to the marinade and also helps keep the meat tender.

Lemon juice: go with fresh lemon juice if you have it!

Garlic: you’ll need at least 4 garlic cloves.

Greek yogurt dressing: my homemade dressing comes together with Greek yogurt, red wine vinegar, lemon juice, olive oil, garlic, salt, pepper, mint leaves, and dill. It’s the perfect way to finish the bowls.

How to Make

Step One: Add all the marinade ingredients to a mixing bowl, and whisk until well combined. Next, add the steak to a large storage bag, and pour the marinade on top. Seal the bag, and let the steak marinate in the fridge for at least 2 hours or ideally up to overnight.

Step Two: Add all the dressing ingredients to a blender or food processor. Pulse or blend until well combined. Then, transfer the dressing to a bowl. Cover, and set it aside in the fridge.

Step Three: When you’re ready to cook the steak, remove it from the fridge, and allow it to come to room temperature. Then, heat a large skillet or grill pan over medium-high heat. Once the pan is hot, add 1 tablespoon of oil. Remove the steak from the marinade, shake off any excess, and add it to the hot skillet. Cook for 4 to 5 minutes on each side until browned and the internal temperature reaches 130 degrees (medium-rare).

Step Four: Remove the steak from the skillet, and let it rest on a cutting board tented with foil for about 5 to 10 minutes before slicing thinly.

Step Five: Assemble your steak and rice bowl, starting with chopped romaine. Then, add white rice, the sliced steak, all your favorite toppings, and a drizzle of the yogurt mint dressing. Enjoy!

Topping Ideas and Serving Suggestions

One of the great things about this recipe is how versatile it can be! Feel free to mix and match different ingredients and toppings. If you’re looking for some inspiration, here are my favorite way to serve it is with:

Chopped romaine lettuce
White rice
Sliced cucumber
Diced tomato
Olives
Hummus
Feta cheese
Crispy chickpeas
Fresh chopped dill and mint

My Favorite Meal Prep Tips

I love to prep these bowls in advance for a quick lunch or to make dinnertime easier. Here are a few tips to prep this recipe in advance while keeping the ingredients fresh:

Cook the steak in advance – Store it in an airtight container in the fridge for 3 to 4 days.
Prepare the rice – Cook the rice when you make the steak, and store it in a separate airtight container in the fridge.
Make the marinade – Combine all the marinade ingredients, and store it in an airtight container in the refrigerator. Just be sure to give it a good shake or stir before pouring it over the steak.
Prepare the toppings – Slice any veggies you plan on using for topping, and store them in another container. Then, all you have to do is reheat the steak and rice, combine all the ingredients, and your bowl is ready to eat!

More Delicious Dinner Bowl Recipes

I hope you give this Mediterranean Steak and Rice Bowl Recipe a try! It’s so easy to make and great for meal prep! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Mediterranean Steak and Rice Bowls

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Author: Ashlea Carver
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean-inspired
Diet: Gluten Free

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Description

Mediterranean Steak and Rice Bowls with tangy marinated flank steak, white rice, and a creamy yogurt mint dressing. This recipe is perfect for busy weeknights and easy meal prep!

Ingredients

Scale

Ingredients

1 – 1.5 pounds flank steak

Steak Marinade

1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoons dried oregano
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
juice of 1 lemon
4 cloves fresh garlic, crushed

Bowls

5-Minute Greek Yogurt Dressing
4 cups chopped romaine lettuce
2 cups white rice
1 cup sliced cucumber
1 cup diced tomato
1 cup olives
1/4 cup hummus
1/4 cup feta cheese
fresh chopped dill and mint

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Instructions

Marinate Steak: Add all of the marinade ingredients to a mixing bowl and whisk together until well combined. Add the steak to a large storage bag and then pour the marinade into the bag over the steak. Seal the bag and let the steak marinade in the fridge for at least 2 hours or up to overnight.
Make the Greek Yogurt Dressing: Add all of the dressing ingredients to a blender or food processor. Pulse or blend until well combined and then transfer to a bowl. Cover and set aside in the fridge until ready to use.
Cook the Steak: When you’re ready to cook the steak, remove it from the fridge and allow it to come to room temperature. Heat a large skillet or grill pan over medium high heat. Once the pan is hot, add 1 tablespoon of oil. Remove the steak from the marinade and shake off any excess marinade. Add the steak to the hot skillet and cook for 4-5 minutes per side until browned and the internal temp reaches 130 degrees (medium-rare).
Remove the steak from the skillet and let rest on a cutting board tented with foil for about 5-10 minutes before slicing thinly.
Assemble the Bowls: Start with chopped romaine and white rice then add the sliced steak and all of your favorite toppings and a drizzle of the yogurt-mint dressing.