Mediterranean Steak Bowl with Herbed-Yogurt Dressing
By Mason Brooks
This Mediterranean Steak Bowl features perfectly grilled steak served on a bed of crisp greens and veggies, complemented by creamy hummus and sweet grilled tomatoes. The dish offers a delightful balance of flavors and textures, with salty feta cheese and herb-infused yogurt dressing tying everything together. Ideal for a healthy lunch or dinner, this bowl presents a vibrant assortment of colors and tastes that's sure to satisfy.
Ingredients
- •1 lb flank steak (or NY strip or sirloin steak)
- •10 ounces grape or cherry tomatoes
- •0.5 medium red onion (peeled and cut into 1-inch pieces)
- •1 head romaine lettuce (chopped (~10-12 cups))
- •1 large cucumber (chopped)
- •0.33 cup pitted kalamata olives (sliced)
- •1 cup garlic hummus (or store-bought hummus of choice)
- •0.5 cup crumbled feta cheese
- •2 tsp oil (of choice (such as avocado oil or olive oil))
- •lemon wedges (for garnish)
- •fresh mint leaves (torn, for garnish (optional))
- •1 cup plain yogurt
- •1 Tbsp olive oil (or avocado oil)
- •0.5 large lemon (juiced)
- •1 large clove garlic (finely minced)
- •0.5 tsp dried oregano
- •0.5 tsp dried dill
- •0.5 tsp salt
- •2 tsp chopped fresh mint (or ½ tsp dried mint)
Instructions
- 1
Combine all dressing ingredients in a small bowl and whisk to combine. Store in the fridge until ready to use, up to 5 days.
- 2
Preheat grill to high heat (about 450℉). Pat the steak dry with paper towels and sprinkle both sides with salt and pepper.
- 3
Thread cherry tomatoes and quartered onions onto skewers, brush with the oil, and sprinkle with salt and pepper.
- 4
When the grill is hot, place flank steak and tomato and onion skewers on the grill.
- 5
Grill veggies, turning occasionally, for 5-8 minutes or until onions are softened and tomatoes start to blister.
- 6
Grill the steak for 4-5 minutes, then flip and grill an additional 4-5 minutes for medium-rare (6-7 minutes per side for medium) or until an instant-read thermometer reads 140℉ for medium-rare or 150℉ for medium.
- 7
Remove steak to a plate and cover loosely; allow steak to rest for 10 minutes before slicing thinly against the grain.
- 8
While the steak rests, divide the chopped romaine between 4 plates or shallow bowls.
- 9
Top with sliced steak, grilled vegetables, hummus, chopped cucumbers, olives, and feta cheese.
- 10
Drizzle with Herbed-Yogurt Dressing and garnish with lemon wedges and/or torn fresh mint leaves.
Nutrition (per serving)
Calories
513
Protein
37g
Fat
28g
Carbs
28g
