Name: Mediterranean Steak Bowls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 pound flank steak or sirloin steak; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 clove garlic, minced or grated; 1 teaspoon Dijon mustard; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 1/4 cup water or broth; 1/2 teaspoon salt; 2 teaspoons olive oil; 1 cup couscous, dry; 1 cup hummus; 1 head romaine lettuce, roughly chopped; 1 tomato, sliced; 1/2 English cucumber, halved and sliced; 1/2 red onion, thinly sliced; 1/2 cup kalamata olives (optional); 2 tablespoons olive oil; 1 lemon, juiced; 1/4 cup feta cheese, crumbled; Fresh parsley, roughly chopped, to serve

Turn steak night into a Greek-inspired feast with these Mediterranean steak bowls. Filled with hummus, couscous, veggies, and juicy steak, these bowls are healthy, well-balanced, and full of flavor.

Two Mediterranean steak bowls with a side of crumbled feta cheese, chopped parsley, and lemon wedges.

In the summer months, I’m all about quick and easy. While I want my meals to be delicious and nutritious, when the weather heats up, I want things to be as simple as possible without forgoing flavor, and these Mediterranean steak bowls do exactly that.

The combination of steak, couscous, veggies, and hummus ensures that these bowls are a well-balanced meal filled with protein, carbohydrates, fiber, and healthy fats, and they work equally well for lunch, dinner, or meal prep. Plus, once you get the basics down you can use different grains, veggies, sauces, and dressings to make these steak bowls just the way you like them.

Close up of a Mediterranean steak bowl with a fork and feta cheese on top.

Why You’ll Love Them

Quick and Easy – With a 15-minute cooking time, this Mediterranean steak bowl recipe is perfect for a quick weeknight meal.
High in Protein – With over 35 grams of protein and 9 grams of fiber per bowl, each Mediterranean steak bowl is protein-packed and well-balanced.
Full of Flavor – To combination of juicy steak, creamy hummus, crunchy veggies, and salty feta ensures that these bowls are full of colors, textures, and flavors.
Great for Meal Prep – These steak bowls also keep well in the fridge, making them a great meal prep idea for weekday lunches.

Ingredients for Mediterranean steak bowls; flank steak, couscous, lettuce, tomato, cucumber, red onion, pitted Kalamata olives, feta cheese, parsley, hummus, olive oil, Dijon mustard, garlic, and lemon.

Ingredients + Substitutions

Steak – To add a good source of animal protein. I used flank steak in my recipe, but you can use any type of steak you enjoy, sirloin steak or tenderloin steak would work very well.
Couscous – To add a source of complex carbohydrates. I used regular couscous but pearl couscous would also work well, or you could use quinoa instead.
Hummus – To add some healthy fats and Mediterranean flare. I recommend using regular or garlic hummus, homemade or store-bought hummus both work, but if you’re not a fan of hummus, tzatziki sauce would also work well.
Veggies – To add some fiber and micronutrients. I used a combination of lettuce, tomatoes, cucumber, and red onion in the bowls, but you could truly use any veggies you like. Bell peppers, cherry tomatoes, carrots, and broccoli would also work well.
Kalamata Olives – To add some more healthy fats, although optional.
Feta Cheese – To add a salty bite and some more protein and healthy fats. You could also add a dollop of regular yogurt or Greek yogurt if you like.
Olive Oil – To marinate the steak and dress the veggies.
Balsamic Vinegar – To marinate the steak.
Dijon Mustard – To thicken the steak marinade.
Lemon Juice – To dress the veggies. If you’re using fresh lemons, you can add some lemon zest, but if you don’t have lemon juice you can use red wine vinegar instead.
Fresh Parsley – To add some freshness and leafy greens, a bit of fresh mint would also work well.
Salt and Pepper – To season.

Dietary Adaptions

To Make them Gluten-Free: Swap the couscous for gluten-free couscous or use quinoa instead.

To Make them Dairy-Free: Omit the feta cheese.

Plate of sliced steak, bowls of cooked couscous, bowl of veggies with lemon dressing, a bowl of feta, and a bowl of chopped lemon wedges.

How to Make Mediterranean Steak Salad Bowls

Marinate the steak. In a large bowl, add the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper and whisk until well combined. Add the steak, toss to coat in the marinade, and transfer to the fridge for at least 20 minutes or up to 12 hours.
Cook the couscous. In a medium saucepan, bring water, salt, and olive oil to a boil, then add the couscous, stir to combine, cover, remove from the heat, and let stand for 5 minutes, then fluff with a fork.
Grill the steak. Heat a grill, grill pan, or cast-iron skillet to medium-high heat, then add steak and cook for 4-5 minutes per side for medium-rare, or with additional time until desired doneness. Once cooked, transfer steak to a cutting board and allow to rest for 5 minutes and then slice – against the grain – into thin strips.
Prep the veggies. Add the chopped lettuce, tomatoes, cucumber, red onion, and kalamata olives to a large bowl, drizzle with olive oil and lemon juice, and gently toss until well combined.
Assemble the bowls. Layer the bowls with a spread of hummus, some couscous, veggies, sliced steak, feta cheese, and fresh parsley to serve.
Serve and enjoy! The bowls can be enjoyed immediately or the components can be stored in airtight containers in the fridge for up to 4 days.

You can find the detailed instructions in the recipe card below.

Close up of grey bowl with sliced flank steak, couscous, hummus, lettuce, tomatoes, red onion, olives, and feta cheese.

Red’s Nutrition Tip

Steak, or red meat in general, is one of those foods people think are unhealthy but very nutrient-dense. Not only is beef a great source of iron, zinc, choline, and B vitamins, but lean cuts of beef are nutritionally very similar to chicken. That said, you can certainly use chicken in the bowls if you prefer.

Serving Suggestions

These Mediterranean steak bowls are packed full of protein, carbs, fiber, and healthy fats, and are a balanced meal on their own, however, you can easily adapt them to suit your own dietary needs. For example:

To make them higher in protein, cook a large portion of steak and add a few extra slices of steak and feta to each bowl.
To make them higher in fiber, swap the couscous for cooked lentils, chickpeas, or brown rice, and add some broccoli to the salad.
To make them low carb, omit the couscous or swap it for cauliflower rice.
To make them low fat, swap the steak for chicken breast and omit the amount of oil added or swap it for lemon juice instead.
To reduce the calorie content, swap the beef for chicken and add half the amount of hummus and feta to the bowls, or simply reduce the serving sizes overall.

Close up of a Mediterranean steak bowl with flank steak, couscous, hummus, and Greek salad.

Storage + Reheating

To Refrigerate: Allow the cooled steak and couscous to cool completely, then transfer the steak, couscous, vegetables (without dressing), and hummus and store them in airtight containers (separate or assembled) in the fridge for up to 4 days.

To Freeze: Once cooled, transfer the steak and couscous to airtight containers (separate or assembled) in the freezer for up to 3 months. The hummus and vegetables cannot be frozen.

To Reheat: Thaw the steak and couscous, transfer to a bowl then assemble the bowls, and reheat them in the microwave for 2-3 minutes until warm. Then add hummus, dressed vegetables, feta, and parsley to the bowls.

More Mediterranean Bowl Recipes: