Delicious Mediterranean Steak Bowls
A vibrant, protein-packed Mediterranean bowl with grilled steak, crisp veggies, creamy hummus, feta, and a zesty herbed-yogurt dressing.
Ingredients
For the Bowls:
- 1 lb flank steak or NY strip/sirloin
- 1 pint grape or cherry tomatoes
- ½ medium red onion cut into 1-inch pieces
- 1 head romaine lettuce chopped
- 1 large cucumber chopped
- ⅓ cup pitted kalamata olives sliced
- 1 cup garlic hummus
- ½ cup crumbled feta cheese
- 2 tsp olive oil or avocado oil
- Lemon wedges and fresh mint for garnish
- Skewers metal or wooden soaked in water
For the Herbed-Yogurt Dressing:
- 1 cup plain yogurt or dairy-free yogurt
- 1 Tbsp olive oil or avocado oil
- Juice of ½ lemon
- 1 clove garlic minced
- ½ tsp dried oregano
- ½ tsp dried dill
- ½ tsp salt
- 2 tsp chopped fresh mint or ½ tsp dried
Instructions
Make Dressing:
- In a small bowl, whisk together yogurt, olive oil, lemon juice, garlic, oregano, dill, mint, and salt. Chill in fridge until ready to use.
Prep Steak & Veggies:
- Preheat grill to high (450°F). Pat steak dry and season both sides with salt and pepper. Thread tomatoes and onions onto skewers, brush with oil, and season.
Grill:
- Grill veggies for 5–8 minutes until slightly charred. Grill steak for 4–5 minutes per side (medium-rare) or until desired doneness. Let steak rest 10 minutes.
Assemble Bowls:
- Start with a base of hummus in each bowl. Add romaine lettuce, steak slices, grilled veggies, cucumber, olives, and feta.
Finish & Serve:
- Drizzle with herbed-yogurt dressing and garnish with mint or lemon wedges if desired.
Notes
- Broiler Option: No grill? Use oven broiler on high. Place steak and veggie skewers on baking sheet, broil 6–8 inches from heat.
- Protein Swap: Chicken, tofu, lamb, or falafel are great alternatives.
- Meal Prep Tip: Store dressing separately to keep veggies crisp. Assembled bowls last up to 3 days in the fridge.