Greek Steak Pita Bowl with Spicy Lemon Garlic Feta
Ingredients
For the Steak
1½ lb (700 g) sirloin or flank steak
1 tbsp olive oil
1 tsp dried oregano
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp fresh lemon juice
For the Spicy Lemon Garlic Feta
¾ cup (150 g) crumbled feta cheese
¼ cup (60 g) plain Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 clove garlic, finely grated
¼–½ tsp red pepper flakes
1–2 tbsp warm water (to loosen if needed)
For the Bowl
2 cups cooked basmati or jasmine rice
2 pita breads, warmed and sliced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup Kalamata olives, sliced
Fresh parsley or dill
Directions
Pat steak dry and rub with olive oil, oregano, smoked paprika, salt, pepper, and lemon juice. Let marinate 20–30 minutes if time allows.
Heat a grill pan or skillet over high heat. Cook steak 3–5 minutes per side (depending on thickness) until desired doneness. Rest 5–10 minutes, then slice thinly against the grain.
For the feta sauce, mix feta, Greek yogurt, olive oil, lemon juice, garlic, and red pepper flakes until creamy but slightly textured. Add warm water a little at a time to reach a spoonable consistency.
To assemble, layer rice in bowls. Add sliced steak, tomatoes, cucumber, red onion, olives, and pita wedges.
Drizzle generously with spicy lemon garlic feta and sprinkle with fresh herbs.
Savory, tangy, fresh, and packed with Mediterranean flavor
Nutritional Information
(Per Serving – Approximate, serves 4)
Calories: 720
Protein: 48 g
Carbs: 55 g
Fat: 38 g
Fiber: 4 g