Mediterranean Steak Bowl With Tahini Vinaigrette Recipe
- by Chef David Rose
- Last updated Nov 29, 2023
Whisk your taste buds away on a whirlwind Mediterranean vacation any time of year with this mouthwatering Mediterranean steak bowl with tahini vinaigrette recipe! Leave the passport at home and pack your biggest appetite because this wonderfully complex dish is bursting at the seams with a fusion of flavors and textures that exist in a perfect harmony that conveniently fits in one perfect bowl.
Why We Love This Bavette Steak Recipe
Whether you’re a lover of all Mediterranean foods or this is your first flavor trip to the sea “between the lands,” this dish is guaranteed to make you a frequent traveler! From perfectly seared beefy steak strips and earthy rosemary sweet potatoes drizzled with a rich and nutty homemade tahini vinaigrette to tart “qwickles” and a refreshingly light mixed green salad – all surrounding a bed of fluffy and peppery turmeric rice – you’re booking a one-way trip to dinner perfection.
Tools You’ll Need Before You Start
- 2 Small Mixing Bowls
- Kitchen Knife
- 3 Medium Mixing Bowls
- 1 Small Saucepan
- Plastic Wrap
- 1 Medium Sauce Pot With Lid
- 1 Aluminum Foil-Lined Baking Sheet
- 1 Large Cast-Iron Pan
- Meat Thermometer
How to Make Mediterranean Steak Bowls With Tahini Vinaigrette
Not just any steak is up to the task of complementing so many diverse flavors while also maximizing its marinade-like absorption of your hand-crafted tahini vinaigrette. That’s why this recipe calls for the ideal cut: Omaha Steaks Bavette Steaks. Hand-selected and -trimmed by master butchers, this gloriously lean and beefy steak is aged for at least 28 days to enhance its flavor and tenderness. But it’s really its loose structure, which makes it fantastic at holding seasonings and marinades, that truly does the heavy lifting in this recipe to deliver next-level bites you can’t find anywhere else.
1. Create a Vinaigrette You’ll Never Forget
This tahini vinaigrette may be simple to whip up, but it delivers big on complex flavors. To make it, simply add your olive oil base, citrusy lemon juice, acidic apple cider vinegar, earthy tahini paste, smoky harissa paste, sweet agave nectar, peppery cilantro, umami-packed Worcestershire sauce, and a pinch of salt and pepper to a small mixing bowl, whisk until well-incorporated, season to taste with more salt and pepper, and refrigerate until plating time!
2. Mix It up With a Mixed Green Salad
You’ll never forget to eat your veggies with this super-simple and delicious salad that’s perfectly complemented by your homemade tahini vinaigrette! Just add your leafy mixed greens to a medium-sized bowl with a pinch of salt and pepper and lightly toss with the vinaigrette when you’re ready to enjoy.
3. Pickle Some “Qwickles” in a Flash
Sure, you could use store-bought pickles, but everything tastes better when you make it yourself. Don’t worry, we don’t expect you to wait on the pickling process when you can make “qwickles!” To get started, lay your 1/8-inch cucumber slices in a thin layer across the bottom of a medium-sized bowl. Then add your sweet and acidic seasoned rice wine vinegar, pungent smashed garlic cloves, spicy crushed red pepper, clean-tasting kosher salt, and subtle whole black peppercorns to a small saucepan, whisk it all together, and then bring it to a boil for 1 minute, creating a “pickling liquid.”
Next, simply pour the pickling liquid over your sliced cucumbers and wrap the bowl with plastic wrap. Let it sit for 5 minutes, then stir, and then let it sit for another 5 minutes before refrigerating until you’re ready to plate!
4. Spice Up Your Rice
You’ll say “goodbye” to bland rice forever once you take one bite of this! Get started by rinsing your nutty and floral jasmine rice in a sieve under cold water for 1 to 2 minutes. Next, add your olive oil to a medium-sized sauce pot and bring it to medium-high heat before adding your sweet and mild yellow onion, warm ginger, spicy jalapeño, and pungent garlic and sautéing for about 30 seconds.
Once everything in the pot is fork tender, add your washed rice and musky turmeric and sauté for another 20 seconds before adding your savory chicken stock, creamy butter, and salt and bringing it all to a boil. Once boiling, cover it with a lid, bring it to a low simmer, and continue to cook for 15 minutes. After 15 minutes, remove the pot from the heat with the lid still on and allow it to steam for 10 minutes. Finally, stir in your citrusy cilantro and fluff with a fork before plating.
5. Sweeten the Pot With These Sweet Potatoes
Shake up your starch game with these delicious roasted rosemary sweet potatoes! Start by preheating your oven to 350 degrees Fahrenheit. While the oven comes up to temperature, add your diced sweet potatoes, piney fresh rosemary, kosher salt, black pepper, olive oil, and a pinch of hot crushed red pepper flakes to a medium-sized bowl and toss it all together so the potatoes are well-coated before spreading them out on an aluminum foil-lined baking sheet. Now simply roast the potatoes for 15 minutes, stir, and then flip them and roast for another 15 minutes before removing the sheet from the oven.
6. Steak It to the Limit
We’ve reached the final step before you can feast! If you have the time to plan ahead, thaw your lean and beefy Omaha Steaks Bavette Steaks in the refrigerator overnight. Short on time? Use our convenient quick-thaw method instead for thawed steaks within 30 minutes! Next, pat your thawed steaks dry with paper towels, then whisk your kosher salt, fresh rosemary, black pepper, and sweet and nutty cumin together in a small bowl until well incorporated to create your dry rub.
Now drizzle 2 tablespoons of your high-smoke-point grapeseed oil on the steaks and rub it all over to cover every surface. Then liberally season your steaks on all sides with your homemade dry rub and allow the steaks to come to room temperature on the counter, which should take about 20 minutes. Once they’ve reached room temperature, add the remaining 3 tablespoons of grapeseed oil to a cast-iron pan and bring it to medium-high heat.
Add your steaks to the pan and sear for 3 minutes on one side, then add your “good fat” coconut oil to the pan, flip the steaks, baste for 30 seconds, and then cook for an additional 3 minutes for medium-rare doneness. Not sure what that looks like or prefer a different doneness? Our Omaha Steaks Steak Doneness Guide is the perfect travel companion on this flavor journey! Once your steaks have reached your preferred doneness, slice them against the grain into 1/4” slices and get ready to plate.
Now that your different components are prepared, it’s time to bring them together in one perfect – and delicious – bowl! First, spoon your rice into the center of the serving bowl, then arrange 8 to 10 “qwickles,” a small handful of roasted sweet potatoes and mixed green salad (already sprinkled with vinaigrette), and your sliced steak around the rice. Now just drizzle about 1 tablespoon of the tahini vinaigrette on your steak slices and roasted potatoes and embark on your culinary getaway!
Mediterranean Steak Bowl With 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
Mixed Green Salad
- 2 cups mixed greens
- 2 tablespoons tahini vinaigrette
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
- 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
- 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
- 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.
- 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.
- 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.
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