Go Back
–+ servings
Mediterranean steak bowl salad with mixed green salad, turmeric rice, roasted rosemary sweet potatoes, and quick pickes topped with a medium-rare sliced bavette steak.
Print Recipe

Mediterranean Steak Bowl With Tahini Vinaigrette

Enjoy dinner perfection with a fusion of flavors and texture in this mouthwatering and unique Mediterranean steak bowl featuring bavette steak
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Keyword: Mediterranean Steak Bowl
Servings: 4 servings
Author: Chef David Rose

Ingredients

Tahini Vinaigrette

  • 1/2 cup olive oil
  • Juice of 1/2 a whole lemon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon unsalted tahini paste
  • 2 teaspoons harissa paste
  • 1 teaspoon agave nectar
  • 1 teaspoon freshly chopped cilantro
  • 1/2 teaspoon Worcestershire sauce
  • Salt
  • Pepper

Mixed Green Salad

  • 2 cups mixed greens
  • 2 tablespoons tahini vinaigrette
  • Salt
  • Pepper

Quick Pickles (“Qwickles”)

  • 1 lb. cucumber, sliced crosswise with mandolin to 1/8” thickness
  • 1 cup seasoned rice wine vinegar
  • 2 garlic cloves, smashed
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon whole black peppercorns

Turmeric Rice

  • 1 1/2 cups chicken stock
  • 1 cup jasmine rice
  • 1/4 cup yellow onion, small diced
  • 3 tablespoons olive oil
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons minced jalapeño
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon kosher salt

Roasted Rosemary Sweet Potatoes

  • 1 lb. sweet potatoes, peeled and small diced
  • 1/2 cup olive oil
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Pinch crushed red pepper flakes

Steak

  • 4 6 oz. Omaha Steaks Bavette Steaks
  • 2 teaspoons kosher salt
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 5 tablespoons grapeseed oil, divided
  • 1 tablespoon coconut oil

Instructions

Tahini Vinaigrette

  • Add all ingredients to a small mixing bowl, add a pinch of salt and pepper, and whisk until well incorporated. Season to taste with additional salt and pepper.

Mixed Green Salad

  • Place mixed greens in a medium-sized bowl, add pinch of salt and pepper, and lightly toss with tahini vinaigrette.

Quick Pickles (“Qwickles”)

  • Lay sliced cucumbers in a thin layer across bottom of a medium-sized bowl.
  • Add all ingredients to a small saucepan, whisk together, and bring to a boil for 1 minute to create a “pickling liquid.”
  • Pour pickling liquid over cucumbers and wrap bowl with plastic wrap; let sit for 5 minutes, stir, and then let sit for another 5 minutes.
  • Keep pickles refrigerated until ready to use.

Turmeric Rice

  • Rinse rice in sieve under cold water for 1 to 2 minutes.
  • Add olive oil to a medium-sized sauce pot and bring to medium-high heat.
  • Add onion, ginger, jalapeño, and garlic and sauté for about 30 seconds, until fork tender.
  • Add rice and turmeric and sauté for another 20 seconds; add chicken stock, butter, and salt and bring to a boil.
  • Cover with lid, bring to a low simmer, and cook for 15 minutes.
  • Remove from heat with lid still on and let steam for 10 minutes.
  • Stir in cilantro and fluff with fork.

Roasted Rosemary Sweet Potatoes

  • Preheat oven to 350 degrees Fahrenheit.
  • Toss all ingredients together in a medium-sized bowl and spread on an aluminum foil-lined baking sheet. Roast for 15 minutes, stir, then flip potatoes and roast another 15 minutes before removing from oven.

Steak

  • Thaw steaks in refrigerator overnight; remove from refrigerator and pat dry with paper towels.
  • Whisk dry ingredients together in a small bowl until well incorporated to create a dry rub.
  • Drizzle 2 tablespoons grapeseed oil on steaks and rub all over.
  • Liberally season dry rub on all sides of steaks and allow to come to room temperature on counter; about 20 minutes.
  • Add remaining grapeseed oil to pan and bring to medium-high heat; sear steaks for 3 minutes on one side, add coconut oil to pan, flip steaks, baste for 30 seconds, and then cook for an additional 3 minutes for medium-rare doneness. (For a greater desired cooking doneness, refer to Omaha Steaks cooking chart.) Slice steaks against the grain into 1/4” slices.
  • Plating: Place rice in center of bowl, arrange 8 to 10 pickles, small handful of roasted sweet potatoes, mixed green salad, and sliced steak around rice; drizzle about 1 tablespoon of tahini vinaigrette on steak and roasted potatoes.