Mediterranean Steak Bowls
A delicious and hearty meal featuring juicy grilled steak, fresh veggies, and a creamy yogurt dressing, perfect for any occasion.
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.
Notes
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.