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Steak and Feta Bowl

This Steak and Feta Bowl with Tahini Cilantro Dressing sounds like something an eccentric world traveler would eat on the regular. I assure you it is easy to assemble and is nothing short of a flavor bomb. The rice is studded with green onions, golden raisins, and shredded carrots. The steak is marinated in soy, lime, cumin and brown sugar. The irresistible dressing is made in the food processor by whirling together tahini, vinegar, and cilantro.


2 cups uncooked rice

4 cups chicken stock (I like Better than Bouillon mixed with water)

1 teaspoon Kosher salt

1 pound of skirt steak

1 cup shredded carrots

1/2 bunch green onions, thinly sliced

1/2 cup golden raisins

1/3 lb feta cheese crumbles

For the dressing

2 tablespoons tahini

2 tablespoons white wine vinegar

1/4 cup olive oil (I like California Olive Ranch evoo)

1 cup cilantro, chopped

Steak Marinade

1/2 cup olive oil

1/3 cup soy sauce

2 cloves garlic, minced

1/4 cup lime juice

1/2 teaspoon red pepper flakes

1/2 teaspoon ground cumin

3 tablespoons brown sugar

What is tahini? It is a thick Middle Eastern paste made from ground sesame seeds. Tahini is often used in making hummus (mashed chickpeas, flavored with lemon juice and garlic), baba ghanoush (a puree of eggplant, lemon juice, garlic, and oil), halvah (a confection that includes honey or cane syrup), and other traditional Middle Eastern dishes.

Steak marinade

The term skirt steak refers two cuts of beef steak, one from the plate and one from the flank. Both are long, flat cuts that are prized for flavor rather than tenderness. The types are used interchangeably. Skirt steak is the choice of meat for making fajitas and to aid in tenderness and flavor, they are often marinated.

Marinate the skirt steak by combining all the ingredients in a zip top bag and letting the meat sit in the refrigerator for 2 -24 hours. When you are ready to cook, take meat out of the fridge and bring near room temperature before putting it on the grill.

Rice and raisins

Cook rice according to directions on the package, substituting chicken stock for the water. I like to add the raisins at this point too so they plump up in the chicken stock as the rice cooks. When rice is tender, remove from heat and leave covered until ready to serve.

Whirl the dressing

Using a food processor, add the four ingredients and whirl until smooth. Taste and add more of something until it is to your liking. Set aside.

Grill the steaks

Remove the steaks from the marinade and let excess drip off. Grill the skirt steak to the desired doneness either on a grill or cast iron skillet on the stove. Be sure to let the meat rest for at least five minutes before you slice it against the grain into thin strips.


Fluff the rice with a fork and stir in the sliced green onions and shredded carrots. Scoop the rice evenly into four bowls, top with sliced steak and feta cheese crumbles. Drizzle with dressing and enjoy an exotic rice bowl for dinner.

I make this family friendly by leaving out the green onion and dressing and serving the steak cut into bite size pieces along rice studded with raisins.

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