Why Make This Recipe
Mediterranean Steak Bowls are a delicious and hearty meal that brings together fresh ingredients and bold flavors. This dish is perfect for any occasion, whether you want a quick weeknight dinner or a simple meal for guests. With juicy grilled steak, fresh veggies, and a creamy yogurt dressing, you’re sure to keep your taste buds happy. Plus, it’s a great way to enjoy a healthy yet satisfying meal.
How to Make Mediterranean Steak Bowls
Ingredients
- 1 lb. flank steak (may substitute NY strip or sirloin steak)
- 1 pint (10 ounces) grape or cherry tomatoes
- 1/2 medium red onion, peeled and cut into 1-inch pieces
- 1 head romaine lettuce, chopped (~10-12 cups)
- 1 large cucumber, chopped
- 1/3 cup pitted kalamata olives, sliced
- 1 cup garlic hummus (or store-bought hummus of choice)
- 1/2 cup crumbled feta cheese
- Skewers for veggies
- 2 tsp. oil of choice (such as avocado oil or olive oil)
- Lemon wedges and/or torn fresh mint leaves for garnish (optional)
For Dressing:
- 1 cup plain yogurt
- 1 Tablespoon olive oil or avocado oil
- Juice of 1/2 lemon
- 1 large clove garlic, finely minced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried dill
- 1/2 tsp. salt
- 2 tsp. chopped fresh mint (or 1/2 tsp dried mint)
Directions
To make the dressing: Combine all dressing ingredients in a small bowl and whisk to mix together. Store in the fridge until you are ready to use it, for up to 5 days.
To make the bowls: Preheat your grill to high heat (about 450 degrees F). Pat the steak dry with paper towels and season both sides with salt and pepper. Thread cherry tomatoes and quartered onions onto skewers, brush them with oil, and add a pinch of salt and pepper.
When the grill is hot, place the flank steak and the veggie skewers on it. Grill the veggies, turning them occasionally, for 5-8 minutes or until the onions soften and the tomatoes start to blister. Grill the steak for about 4-5 minutes, then flip it and grill for another 4-5 minutes for medium-rare. An instant-read thermometer should register 140 degrees F for medium-rare or 150 degrees F for medium.
Remove the steak to a plate and cover loosely with another plate. Let the steak rest for about 10 minutes before slicing it thinly against the grain. While the steak rests, divide the chopped romaine between 4 plates or shallow bowls. Top each bowl with sliced steak, grilled vegetables, hummus, chopped cucumbers, olives, and feta cheese. Drizzle with the herbed yogurt dressing and finish with lemon wedges and/or torn fresh mint leaves if desired.
If you do not have a grill, you can use the broiler: Set the broiler to high and place the top oven rack 6-8 inches from the broiler. Place the steak and veggie skewers on a large baking sheet and broil them until the steak is cooked to your liking and the veggies are slightly charred. Cooking times may vary.
How to Serve Mediterranean Steak Bowls
Serve these delightful bowls immediately after preparing for the best flavor and freshness. You can offer extra yogurt dressing on the side for those who like a little more sauce.
How to Store Mediterranean Steak Bowls
If you have leftovers, store the components in separate airtight containers in the fridge. The steak and vegetables should be covered properly to stay fresh for up to 3 days. When you’re ready to eat, reheat the steak and veggies before assembling the bowls again.
Tips to Make Mediterranean Steak Bowls
- Let the steak rest properly to retain its juices and flavor.
- Customize your bowls with additional toppings like avocados, peppers, or nuts based on your taste.
- Prepare the yogurt dressing ahead of time to enhance the flavors as it sits.
Variation
You can easily make a vegetarian version of this dish by substituting the steak with grilled portobello mushrooms or marinated tofu. This still provides a hearty and fulfilling meal.
FAQs
1. Can I use a different type of meat?
Yes, you can use chicken, pork, or even fish instead of steak. Just adjust the grilling time accordingly.
2. How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you verify that the hummus does not contain any gluten-containing ingredients.
3. Can the dressing be made in advance?
Yes, the dressing can be prepared in advance and kept in the fridge for up to 5 days, making it quick and easy to use when needed.
Mediterranean Steak Bowls
Ingredients
For the Steak and Veggies
- 1 lb flank steak (may substitute NY strip or sirloin steak)
- 10 oz grape or cherry tomatoes About 1 pint
- 1/2 medium red onion, peeled and cut into 1-inch pieces
- 1 head romaine lettuce, chopped (~10-12 cups)
- 1 large cucumber, chopped
- 1/3 cup pitted kalamata olives, sliced
- 1 cup garlic hummus (or store-bought hummus of choice)
- 1/2 cup crumbled feta cheese
- 2 tsp oil of choice (such as avocado oil or olive oil)
- Lemon wedges and/or torn fresh mint leaves for garnish (optional)
- Skewers for veggies
For the Dressing
- 1 cup plain yogurt
- 1 Tbsp olive oil or avocado oil
- 1/2 lemon, juiced
- 1 clove garlic, finely minced
- 1/2 tsp dried oregano
- 1/2 tsp dried dill
- 1/2 tsp salt
- 2 tsp chopped fresh mint (or 1/2 tsp dried mint)
Instructions
Make the Dressing
- Combine all dressing ingredients in a small bowl and whisk to mix together. Store in the fridge until you are ready to use it, for up to 5 days.
Prepare the Steak and Veggies
- Preheat your grill to high heat (about 450 degrees F).
- Pat the steak dry with paper towels and season both sides with salt and pepper.
- Thread cherry tomatoes and quartered onions onto skewers, brush them with oil, and add a pinch of salt and pepper.
- Place the flank steak and the veggie skewers on the grill. Grill the veggies, turning them occasionally, for 5-8 minutes or until the onions soften and the tomatoes start to blister.
- Grill the steak for about 4-5 minutes, then flip it and grill for another 4-5 minutes for medium-rare. An instant-read thermometer should register 140 degrees F for medium-rare or 150 degrees F for medium.
- Remove the steak to a plate and cover loosely with another plate. Let the steak rest for about 10 minutes before slicing it thinly against the grain.
- While the steak rests, divide the chopped romaine between 4 plates or shallow bowls. Top each bowl with sliced steak, grilled vegetables, hummus, chopped cucumbers, olives, and feta cheese.
- Drizzle with the herbed yogurt dressing and finish with lemon wedges and/or torn fresh mint leaves if desired.
Broiling Variation
- If you do not have a grill, you can use the broiler: Set the broiler to high and place the top oven rack 6-8 inches from the broiler.
- Place the steak and veggie skewers on a large baking sheet and broil them until the steak is cooked to your liking and the veggies are slightly charred. Cooking times may vary.