Print

Mediterranean Steak Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These flavorful Mediterranean Steak Bowls combine tender grilled steak, vibrant grilled vegetables, creamy hummus, and a zesty herbed-yogurt dressing—all nestled in a bed of fresh romaine lettuce. Packed with protein, healthy fats, and Mediterranean-inspired flavors, this dish is perfect for a satisfying and nutritious meal. Ideal for lunch or dinner, it’s a delicious way to enjoy steak with a twist!

Ingredients

Scale

  1. For the Bowls:

    • 1 lb flank steak (or substitute NY strip or sirloin)
    • 1 pint (10 oz) 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
    • 1 cup garlic hummus (or any store-bought hummus)
    • ½ cup crumbled feta cheese
    • 2 tsp oil of choice (avocado or olive oil)
    • Skewers for veggies
    • Lemon wedges and/or torn fresh mint leaves (optional, for garnish)

    For the Herbed-Yogurt Dressing:

    1. 1 cup plain yogurt
    2. 1 Tbsp olive oil or avocado oil
    3. Juice of ½ lemon
    4. 1 large clove garlic, finely minced
    5. ½ tsp dried oregano
    6. ½ tsp dried dill
    7. ½ tsp salt
    8. 2 tsp chopped fresh mint (or ½ tsp dried mint)

Instructions

  1. Make the Dressing:

    • In a small bowl, whisk together all dressing ingredients. Store in the fridge until ready to use (up to 5 days).

  2. Prep the Grill:

    • Preheat grill to high heat (about 450°F).

  3. Prepare the Steak:

    • Pat the steak dry with paper towels and season both sides generously with salt and pepper.

  4. Prepare the Veggies:

    • Thread cherry tomatoes and quartered onions onto skewers. Brush with oil and season with salt and pepper.

  5. Grill the Ingredients:

    • Place the steak and veggie skewers on the grill.
    • Cook veggies, turning occasionally, for 5-8 minutes until onions soften and tomatoes blister.
    • Grill the steak for 4-5 minutes per side for medium-rare (6-7 minutes per side for medium), or until an instant-read thermometer reads 140°F (medium-rare) or 150°F (medium).

  6. Rest the Steak:

    • Transfer the steak to a plate, cover loosely with foil, and let rest for 10 minutes before slicing thinly against the grain.

  7. Assemble the Bowls:

    • Divide chopped romaine lettuce evenly among 4 bowls. Top with sliced steak, grilled vegetables, hummus, cucumbers, olives, and feta cheese.

  8. Serve:

    • Drizzle with Herbed-Yogurt Dressing and garnish with lemon wedges and/or fresh mint. Enjoy immediately!

Notes

  • Substitute flank steak with chicken breast or tofu for a different protein option.
  • Use pre-made hummus for convenience or make your own for added freshness.
  • Add roasted chickpeas or quinoa for extra texture and nutrition.

Nutrition

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