Description
Savor Mediterranean magic with these mouthwatering Mediterranean Steak Bowls, blending bold flavors and fresh ingredients. Juicy marinated steak, crisp vegetables, and zesty herbs create a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) flank steak
- 1/2 cup crumbled feta cheese
Vegetables and Fruits:
- 1 pint (10 ounces) grape or cherry tomatoes
- 1/2 medium red onion, peeled and cut into 1-inch pieces
- 1 head romaine lettuce, chopped
- 1 large cucumber, chopped
- 1/3 cup pitted kalamata olives, sliced
- Lemon wedges (optional)
- 2 teaspoons chopped fresh mint leaves (optional)
Sauces and Seasonings:
- 1 cup garlic hummus
- 2 teaspoons oil of choice (avocado or olive oil)
- 1 cup plain yogurt
- 1 tablespoon olive oil or avocado oil
- Juice of 1/2 lemon
- 1 large clove garlic, finely minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 2 teaspoons chopped fresh mint (or 1/2 teaspoon dried mint)
- Skewers for veggies
Instructions
- Craft a zesty herbed-yogurt dressing by whisking ingredients together, refrigerating until serving time, maintaining freshness for up to 5 days.
- Heat outdoor grill to intense temperature around 450F, ensuring optimal cooking surface.
- Meticulously dry steak using clean paper towels, then generously season both surfaces with salt and freshly cracked pepper.
- Prepare vegetable components by carefully threading cherry tomatoes and quartered onions onto skewers, lightly coating with olive oil and seasoning with salt and pepper.
- Grill vegetables first, rotating periodically, allowing 5-8 minutes for onions to soften and tomatoes to develop a beautiful char.
- Position steak on hot grill, cooking 4-5 minutes per side for medium-rare (reaching 140F) or 6-7 minutes per side for medium (reaching 150F), tracking internal temperature precisely.
- Remove steak from heat, loosely tent with aluminum foil, allowing meat to rest 10 minutes before slicing against grain into elegant, thin strips.
- Construct vibrant bowls by layering crisp romaine lettuce as foundation, then artfully arranging sliced steak, grilled vegetables, creamy hummus, cool cucumber slices, briny olives, and crumbled feta cheese.
- Finish by drizzling herbed-yogurt dressing over assembled bowls, garnishing with bright lemon wedges and fragrant fresh mint leaves, serving immediately for maximum flavor and texture.
Notes
- Choose a tender cut like ribeye or sirloin for maximum flavor and juiciness, ensuring the steak stays moist and delicious.
- Marinate the steak for 30 minutes before grilling to enhance tenderness and infuse Mediterranean-inspired herbs and spices.
- Pat the steak completely dry before seasoning to achieve a perfect sear and develop a beautiful caramelized exterior.
- Allow the steak to rest after grilling, which helps redistribute juices and prevents moisture loss when slicing.
- Customize the bowl with alternative proteins like grilled chicken, lamb, or plant-based options for dietary flexibility.
- Toast pita bread or add quinoa as extra base options to make the dish more filling and adaptable to different preferences.
- Use a meat thermometer to guarantee precise doneness and prevent overcooking, which can make the steak tough and dry.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 368 kcal
- Sugar: 5 g
- Sodium: 490 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 65 mg