Mediterranean Steak Bowls

4 Servings


For the roasted steak and vegetables:

  • 1½ pounds steak, cut to 1½-inch cubes (sirloin, flank, skirt, flat iron or ranch)

  • 1½ teaspoons Greek seasoning or seasoned salt

  • 2 tablespoons butter

  • 2 small zucchini, sliced to ¼-inch rounds

  • 2 small red onions, halved and cut into thirds

  • 2 bell peppers, cut into 1-inch pieces

  • 1 small eggplant, sliced ½-inch thick, cut into wedges

  • 2 cups cherry tomatoes

  • ¼ cup olive oil

  • 1 teaspoon sea salt

  • ½ teaspoon black pepper

For the dressing:

  • 2 cloves garlic, minced

  • ½ teaspoon sea salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon red pepper flakes

  • 1 tablespoon Dijon mustard

  • ½ cup olive oil

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons red wine vinegar

  • 2 tablespoons fresh herbs or 2 teaspoons dried herbs (a combination of parsley, dill and oregano)

For the garnish:

  • ½ cup feta cheese, crumbled

  • ¼ cup chopped fresh herbs (a combination of parsley, dill and oregano)

  • 1 can chickpeas, drained and rinsed


Preheat oven to 425 degrees F. Toss sliced vegetables in olive oil and sprinkle with salt and pepper. Spread evenly over two sheet pans and roast in oven until edges are browned, around 20 minutes depending on actual thickness. Remove from oven, set aside to cool.

Sprinkle steak pieces with Greek seasoning. In a skillet over medium-high heat, add butter and cook steak pieces for 2 minutes, flip steak pieces over. Cook steak pieces 2 minutes more then remove from heat.

For the dressing, combine all ingredients and mix well. Mix 1/4 cup of dressing with drained and rinsed chickpeas and set aside.

Assemble in 4 serving bowls, and divide roasted vegetables evenly. Add steak bites. Drizzle a tablespoon of dressing over veggies and steak pieces in each bowl. Garnish with herbs, chickpeas and feta cheese. Serve warm or chilled on a bed of greens or grains — or for breakfast with a poached egg on top!

Photo courtesy of Iowa Food and Family Project
Recipe courtesy of Cristen Clark, Food & Swine