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Mediterranean Steak Bowls Recipe

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4.2 from 13 reviews

These Mediterranean Steak Bowls offer a vibrant and healthy meal featuring perfectly grilled flank steak, charred grape tomatoes, and onions served over crisp romaine lettuce with fresh cucumber, kalamata olives, creamy hummus, and crumbled feta. Drizzled with a flavorful herbed-yogurt dressing, this dish combines smoky, tangy, and fresh flavors for a satisfying and balanced Mediterranean-inspired bowl.

Ingredients

Steak and Veggies

  • 1 lb. flank steak (may substitute NY strip or sirloin steak)
  • 1 pint (10 ounces) grape or cherry tomatoes
  • ½ medium red onion, peeled and cut into 1-inch pieces
  • 2 tsp. oil of choice (such as avocado oil or olive oil)
  • Salt and pepper, to taste

Salad Base and Toppings

  • 1 head romaine lettuce, chopped (~10-12 cups)
  • 1 large cucumber, chopped
  • ⅓ cup pitted kalamata olives, sliced
  • 1 cup garlic hummus (or store-bought hummus of choice)
  • ½ cup crumbled feta cheese

Herbed-Yogurt Dressing

  • 1 cup plain yogurt
  • 1 Tbsp. olive oil or avocado oil
  • Juice of ½ lemon
  • 1 large clove garlic, finely minced
  • ½ tsp. dried oregano
  • ½ tsp. dried dill
  • ½ tsp. salt
  • 2 tsp. chopped fresh mint (or ½ tsp dried mint)

Garnish (optional)

  • Lemon wedges
  • Torn fresh mint leaves
  • Skewers for veggies

Instructions

  1. Prepare the Herbed-Yogurt Dressing: In a small bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, dried oregano, dried dill, salt, and chopped fresh mint until well combined. Refrigerate until ready to use, up to 5 days.
  2. Preheat the Grill: Heat your grill to high heat, approximately 450℉, allowing it to come to temperature for optimal searing.
  3. Season the Steak: Pat the flank steak dry using paper towels to ensure a good sear. Sprinkle both sides generously with salt and pepper.
  4. Prepare Veggie Skewers: Thread cherry tomatoes and quartered red onions alternately onto skewers. Brush the skewers with 2 teaspoons of your chosen oil and season with salt and pepper.
  5. Grill Vegetables: Place the tomato and onion skewers on the hot grill. Cook, turning occasionally, for 5 to 8 minutes until the onions are softened and the tomatoes start to blister.
  6. Grill the Steak: Place the flank steak on the grill and cook for 4 to 5 minutes per side for medium-rare, or 6 to 7 minutes per side for medium. Check doneness with an instant-read thermometer aiming for 140℉ for medium-rare or 150℉ for medium.
  7. Rest the Steak: Remove steak from grill and transfer to a plate. Loosely cover with another plate or foil and let rest for 10 minutes to allow juices to redistribute.
  8. Assemble Bowls: Divide chopped romaine lettuce evenly among four plates or shallow bowls. Slice the rested steak thinly against the grain and arrange atop the lettuce alongside grilled tomato and onion skewers, chopped cucumber, kalamata olives, crumbled feta, and a dollop of garlic hummus.
  9. Add Dressing and Garnish: Drizzle the herbed-yogurt dressing over the assembled bowls. Garnish with lemon wedges and torn fresh mint leaves if desired. Serve immediately.

Notes

  • Flank steak is preferred for its flavor and texture, but NY strip or sirloin can be substituted.
  • If you don't have a grill, you can use a grill pan or broiler to achieve similar results.
  • Adjust cooking times according to steak thickness and desired doneness.
  • Hummus can be store-bought or homemade; garlic hummus enhances the Mediterranean flavors.
  • Herbed-yogurt dressing can be made ahead and stored refrigerated for up to 5 days.
  • For a vegetarian version, omit the steak and add grilled mushrooms or falafel.

Find it online: https://simpleplatter.com/mediterranean-steak-bowls-recipe/