Description
A vibrant and flavorful Mediterranean Steak Bowl packed with grilled flank steak, fresh veggies, and a tangy herbed-yogurt dressing.
Ingredients
- 1 lb. flank steak (substitute with NY strip or sirloin if preferred)
- 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 (or your favorite store-bought hummus)
- ½ cup crumbled feta cheese
- 2 tsp. oil (olive oil or avocado oil)
- Lemon wedges and fresh mint leaves (optional for garnish)
- For the 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
- In a small bowl, combine yogurt, olive oil, lemon juice, garlic, oregano, dill, salt, and mint. Whisk together until smooth and refrigerate until ready to use.
- Preheat the grill to medium-high. Pat the steak dry with paper towels and season with salt and pepper. Grill for 4-5 minutes on each side for medium-rare (6-7 minutes per side for medium), or until the steak reaches your desired doneness. Let it rest for 5-10 minutes before slicing thinly against the grain.
- While the steak is grilling, thread tomatoes and onions onto skewers. Brush with oil and sprinkle with salt and pepper. Grill the vegetables for 5-8 minutes until softened and slightly charred.
- In each bowl, place a dollop of hummus as the base, then layer with romaine lettuce, sliced cucumber, olives, feta, and the grilled tomatoes and onions. Top with the sliced steak.
- Drizzle the herbed-yogurt dressing over the top, and garnish with fresh mint and lemon wedges.
Notes
Let the steak rest before slicing to ensure it remains juicy. Use fresh herbs to enhance the dish’s flavors.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean