Description
These Mediterranean Steak Bowls combine juicy grilled flank steak with charred cherry tomatoes and onions, fresh crisp vegetables, creamy hummus, and tangy feta cheese, all brought together with a flavorful herbed yogurt dressing. Perfect for a healthy and satisfying meal with vibrant Mediterranean flavors.
Ingredients
Steak and Vegetables
- 1 lb. flank steak or NY strip or sirloin steak
- 1 pint (10 ounces) grape or cherry tomatoes
- ½ medium red onion, peeled and cut into 1-inch pieces
- 1 head romaine lettuce, chopped (~10-12 cups)
- 1 large cucumber, chopped
- ⅓ cup pitted kalamata olives, sliced
- Skewers for veggies
- 2 tsp. oil of choice (such as avocado oil or olive oil)
- Salt and pepper, to taste
Other Components
- 1 cup garlic hummus (or store-bought hummus of choice)
- ½ cup crumbled feta cheese
- Lemon wedges and/or torn fresh mint leaves for garnish (optional)
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)
Instructions
- Prepare the Herbed-Yogurt Dressing: Combine the yogurt, olive or avocado oil, lemon juice, minced garlic, dried oregano, dried dill, salt, and fresh or dried mint in a small bowl. Whisk thoroughly until smooth and well mixed. Refrigerate until ready to use, for up to 5 days.
- Preheat the Grill: Heat your grill to high heat, approximately 450°F, ensuring it is hot enough for searing the steak and grilling the vegetables evenly.
- Prepare Steak and Veggies: Pat the steak dry with paper towels, then season generously with salt and pepper on both sides. Thread the cherry tomatoes and quartered red onion pieces onto skewers. Brush the vegetable skewers lightly with oil and season with salt and pepper.
- Grill Vegetables and Steak: Place the steak and the vegetable skewers on the hot grill. Grill the vegetable skewers, turning occasionally, for 5-8 minutes until the onions are softened and tomatoes begin to blister. Grill the steak for 4-5 minutes on one side, then flip and grill another 4-5 minutes for medium-rare, or 6-7 minutes per side for medium doneness. Use an instant-read thermometer to check for 140°F for medium-rare or 150°F for medium.
- Rest and Slice Steak: Remove the steak from the grill and transfer to a plate. Cover loosely with another plate or foil and let rest for 10 minutes to allow juices to redistribute. After resting, slice the steak thinly against the grain for tenderness.
- Assemble the Bowls: Evenly distribute the chopped romaine lettuce among four plates or shallow bowls. Top the greens with sliced steak, the grilled tomato and onion skewers, garlic hummus, chopped cucumber, sliced kalamata olives, and crumbled feta cheese.
- Add Dressing and Garnish: Drizzle each bowl generously with the prepared herbed-yogurt dressing. Garnish with lemon wedges and/or torn fresh mint leaves, if desired, to add fresh brightness and aroma.
Notes
- Steak can be substituted with your preferred cut such as NY strip or sirloin.
- Grilling times vary slightly depending on thickness and grill heat; use an instant-read thermometer for best results.
- Vegetable skewers can be cooked on a grill pan if no outdoor grill is available.
- Herbed-yogurt dressing can be made ahead and stored refrigerated for up to 5 days.
- For a lower-fat version, use low-fat yogurt and reduce the oil quantity in the dressing.
