Think juicy ribeye, cool creamy tzatziki, a zesty salsa, and a bed of nutty forbidden rice, all packed into one bowl. That’s what you’re getting with this Mediterranean Bowl with Ribeye Steak. It’s got all the fresh flavors of the Mediterranean with a hearty, protein-rich twist. Whether you're prepping for a week of meals or throwing together a colorful dinner, this bowl hits every note.

The combo of textures and flavors makes this recipe a winner: crunchy veggies, tender steak, tangy yogurt sauce, and those bold herbs. Oh, and did we mention the color? This bowl is as good-looking as it is good for you. If you're a fan of balance—between flavor, texture, and nutrition—this recipe’s calling your name.

Before you get started

Here’s a quick tip: prep your salsa and tzatziki ahead of time. They taste even better after sitting for a bit. While your rice cooks, knock those out, then focus on the steak. A little planning here makes it easy to throw together fast when it’s go-time.

What You Need To Make Mediterranean Bowl with Ribeye Steak

To create this Mediterranean-inspired bowl, you’ll want a few key components. Start with a base of forbidden rice for that rich, nutty bite and dramatic color. Ribeye steak adds a juicy, satisfying protein element. Then, for freshness, you’ll toss together a simple tomato, cucumber, and red onion salsa. And no Mediterranean bowl is complete without homemade tzatziki - cool, creamy, and full of herby brightness.

You’ll also want some garnishes to finish it off right. Crumbled feta and a sprinkle of chopped cilantro tie it all together. The full list of ingredients and exact measurements can be found in the recipe card below.

How To Make Mediterranean Bowl with Ribeye Steak

Start by cooking the forbidden rice according to the package, it takes a little longer than white rice but it’s worth the wait. While the rice simmers, season your ribeye steak generously with salt and pepper. Sear it in a hot pan with a little oil for that perfect crust, cooking each side for about 3 to 4 minutes. Let it rest before slicing thinly.

Next, mix together your salsa: cucumber, tomato, red onion, fresh cilantro, a splash of lemon juice, olive oil, and seasoning. Let it sit to build flavor. The tzatziki comes together in one bowl: Greek yogurt, grated cucumber, garlic, lemon, dill, and salt. Stir and chill.

To assemble, layer your rice at the bottom of the bowl. Add the sliced ribeye, spoon on that bright salsa, and finish with a dollop of tzatziki. Sprinkle with feta and cilantro for a final flavor kick.

Frequently Asked Questions

Can I use a different cut of beef for this recipe?

Yes, flank or sirloin steak can also work well. Just adjust the cook time since these cuts are leaner and cook faster than ribeye.

Is forbidden rice necessary or can I substitute it?

You can substitute with brown rice, quinoa, or even couscous if you prefer. Forbidden rice just adds a unique nutty flavor and beautiful dark color.

How long can I store leftovers?

Store all components separately in airtight containers. They’ll stay fresh for up to 4 days in the fridge. Avoid freezing the tzatziki, though; it doesn’t hold up well.

Can I make this bowl vegetarian?

Definitely. Swap the steak for grilled halloumi, chickpeas, or roasted vegetables. It’ll still pack plenty of flavor and texture.

Is this bowl good for meal prep?

Yes, it’s great for meal prep. Just keep the dressing and salsa separate until you’re ready to eat to keep things crisp and fresh.