Recipes

Greek Steak & Falafel Bowls

Base serves 2 with leftovers — slide to scale the ingredients.

🛒 Ingredients (Serves 2–3)

Base

  • 1 cup uncooked brown rice, quinoa, or orzo
  • Optional: chopped romaine or baby spinach for a lighter, salad-style base

Protein

  • Steak (e.g., sirloin or flank), about 1 lb
  • Optional: pre-made or frozen falafel, 6–8 pieces

Marinade for Steak

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt & pepper to taste

Toppings

  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, halved
  • 1/4 cup feta cheese, crumbled
  • Optional: pickled red onions or pepperoncini

Sauce

  • Tzatziki (store-bought or homemade — see below)

🔪 Instructions

1. Marinate and Cook the Steak

  1. Combine marinade ingredients (olive oil, lemon juice, garlic, oregano, salt & pepper) in a bowl or zip-top bag.
  2. Add steak and coat thoroughly.
  3. Marinate for at least 30 minutes (or overnight in the fridge).
  4. Remove steak from refrigerator 20 minutes before cooking to bring to room temperature.
  5. Grill or pan-sear steak 4–5 minutes per side for medium-rare (adjust time based on thickness).
  6. Let rest for 5-10 minutes, then slice thinly against the grain.

2. Cook the Base

  1. Prepare your grain of choice per package instructions.
  2. For rice or quinoa: rinse, add to pot with appropriate amount of water, bring to boil, reduce heat, cover and simmer until tender.
  3. For orzo: cook in salted water until al dente, then drain.
  4. Optionally season with a little olive oil, lemon juice, and salt.

3. Heat the Falafel (if using)

  1. If using frozen falafel, bake or air-fry according to package directions.
  2. Typically 375°F (190°C) for 15-20 minutes in the oven, or 8-10 minutes in an air fryer.

4. Prepare Toppings

  1. Halve cherry tomatoes
  2. Dice cucumber
  3. Thinly slice red onion
  4. Halve Kalamata olives
  5. Crumble feta cheese if not pre-crumbled

5. Assemble Bowls

  1. In each bowl:
    • Start with the grain or greens as the base.
    • Add steak slices and/or falafel.
    • Arrange toppings (tomatoes, cucumber, red onion, olives, and feta) in sections around the bowl.
    • Drizzle with tzatziki or serve on the side.

🥄 Homemade Tzatziki

Ingredients

  • 1/2 cup Greek yogurt
  • 1/4 cucumber, finely grated & drained
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • Salt to taste
  • Optional: 1 tsp chopped dill or mint

Instructions

  1. Grate cucumber and place in a clean kitchen towel or several layers of paper towels. Squeeze to remove excess moisture.
  2. In a small bowl, combine Greek yogurt, drained cucumber, minced garlic, lemon juice, olive oil, and salt.
  3. Stir in chopped herbs if using.
  4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

🔁 Variations

Protein Options

  • Swap steak for grilled chicken, lamb, or shrimp.
  • For vegetarian: use only falafel or add roasted chickpeas.

Additional Add-ins

  • Add hummus for more plant-based protein and creaminess.
  • Include warm pita wedges on the side.
  • Add roasted red peppers for sweetness.
  • Include a sprinkle of za'atar seasoning for authentic flavor.
  • Add a dollop of baba ganoush for smoky eggplant flavor.

Meal Prep Tips

  • Cook grains and protein in advance.
  • Store components separately in airtight containers.
  • Keep tzatziki separate until serving.
  • Assemble fresh bowls as needed throughout the week.
  • Components will keep well for 3-4 days in the refrigerator.