Ingredients

For the Steak

• 1½ pounds sirloin steak or ribeye, cut into bite-sized pieces
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon chili flakes (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Vegetables

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1 zucchini, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Bowl Base

Choose one:

• Cooked basmati rice
• Brown rice
• Quinoa
• Couscous
• Cauliflower rice

Toppings

• Cherry tomatoes, halved
• Cucumber slices
• Fresh parsley or cilantro
• Crumbled feta cheese
• Pickled onions

Garlic Yogurt Sauce (Optional)

• 1 cup plain Greek yogurt
• 1 garlic clove, grated
• 1 tablespoon lemon juice
• Pinch of salt

Instructions

1. Marinate the Steak

In a large bowl, mix olive oil, garlic, lemon juice, paprika, cumin, coriander, chili flakes, salt, and pepper. Add steak pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight.

2. Prepare the Vegetables

Place chopped vegetables in a bowl. Drizzle with olive oil and season with salt and pepper. Toss well.

3. Cook the Steak

Heat a grill pan, skillet, or outdoor grill over medium-high heat. Cook steak for about 2–4 minutes per side until browned and cooked to your desired doneness. Remove from heat and let rest for 5 minutes.

4. Grill the Vegetables

Cook vegetables in the same pan or grill until tender and slightly charred, about 6–8 minutes.

5. Make the Sauce

Mix yogurt, garlic, lemon juice, and salt in a small bowl until smooth.

6. Assemble the Bowls

Add rice or your chosen base to serving bowls. Top with steak, grilled vegetables, tomatoes, cucumbers, feta, herbs, and pickled onions. Drizzle with garlic yogurt sauce.

Tips

• Use a hot pan or grill for a flavorful seared crust on the steak.
• Avoid overcooking the steak to keep it tender and juicy.
• Marinate longer for deeper flavor.
• Cut vegetables evenly so they cook uniformly.
• Meal prep option: Store components separately in airtight containers for up to 4 days.
• Extra flavor ideas: Add smoked paprika, sumac, or za’atar seasoning.
• Low-carb version: Use cauliflower rice or lettuce instead of grains.
• Spicy variation: Add harissa or jalapeños for heat.
• Best steak cuts: Sirloin, flank steak, ribeye, or strip steak.

Serving Suggestions

Serve with:

• Warm pita bread
• Hummus
• Tzatziki
• Lemon wedges
• Roasted chickpeas