Description
A vibrant Mediterranean Steak Bowl with grilled flank steak, fresh veggies, and a tangy herbed-yogurt dressing. Perfect for dinner or meal prep.
Ingredients
- 1 lb. flank steak (or NY strip/sirloin)
- 1 pint (10 oz) grape or cherry tomatoes
- ½ medium red onion, cut into 1-inch pieces
- 1 head romaine lettuce, chopped (~10-12 cups)
- 1 large cucumber, chopped
- ⅓ cup pitted kalamata olives, sliced
- 1 cup garlic hummus
- ½ cup crumbled feta cheese
- 2 tsp. oil (olive or avocado)
- Lemon wedges and fresh mint leaves (optional for garnish)
- 1 cup plain yogurt (for dressing)
- 1 Tbsp. olive or avocado oil (for dressing)
- Juice of ½ lemon (for dressing)
- 1 large clove garlic, finely minced (for dressing)
- ½ tsp dried oregano (for dressing)
- ½ tsp dried dill (for dressing)
- ½ tsp salt (for dressing)
- 2 tsp chopped fresh mint (or ½ tsp dried mint for dressing)
Instructions
- Make the Dressing: In a small bowl, combine yogurt, olive oil, lemon juice, garlic, oregano, dill, salt, and mint. Whisk until smooth and refrigerate.
- Prep and Grill the Steak: Preheat the grill to medium-high. Pat dry the steak, season with salt and pepper, and grill for 4-5 minutes per side for medium-rare. Rest for 5-10 minutes before slicing thinly.
- Char the Vegetables: Thread tomatoes and onions onto skewers. Brush with oil, season, and grill for 5-8 minutes until tender and slightly charred.
- Assemble the Bowls: In each bowl, place hummus as the base, then layer with romaine, cucumber, olives, feta, and grilled veggies. Top with sliced steak.
- Finish with Dressing: Drizzle the herbed-yogurt dressing over the top and garnish with fresh mint and lemon wedges.
Notes
For a vegetarian option, replace steak with grilled portobello mushrooms or falafel. Use homemade hummus for a fresher taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean