Name: Mediterranean Steak Bowl with Grilled Vegetables, Feta, and Herbed-Yogurt Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb. flank steak (or substitute with NY strip or sirloin steak); 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 (store-bought or homemade); ½ cup crumbled feta cheese; 2 teaspoons oil (avocado or olive oil); Lemon wedges and/or torn fresh mint leaves for garnish (optional); 1 cup plain yogurt; 1 tablespoon olive oil or avocado oil; Juice of ½ lemon; 1 large garlic clove, minced; ½ teaspoon dried oregano; ½ teaspoon dried dill; ½ teaspoon salt; 2 teaspoons chopped fresh mint (or ½ teaspoon dried mint)

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Introduction

This Mediterranean Steak Bowl is a vibrant and satisfying meal packed with fresh vegetables, tender grilled steak, and creamy garlic hummus. Perfect for a flavorful lunch or dinner, it combines simple ingredients with a delicious herbed-yogurt dressing for a refreshing touch.

A white bowl holds a layered dish starting with a base of light yellow couscous covered partially by creamy beige hummus with a drizzle of golden olive oil on the left side. On top of the couscous and hummus, there is a mix of fresh salad made of bright green lettuce, irregularly chopped cucumber slices with dark green skin, chunks of red tomato, and bits of red onion. Several slices of grilled steak, showing charred black edges and a pink juicy center, rest on one side of the salad, sprinkled with white crumbled feta cheese and small green herb pieces. In the background, there is a small white bowl with lemon wedges on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. flank steak (or substitute with NY strip or sirloin steak)
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 (store-bought or homemade)
½ cup crumbled feta cheese
2 teaspoons oil (avocado or olive oil)
Lemon wedges and/or torn fresh mint leaves for garnish (optional)

For the Herbed-Yogurt Dressing:
1 cup plain yogurt
1 tablespoon olive oil or avocado oil
Juice of ½ lemon
1 large garlic clove, minced
½ teaspoon dried oregano
½ teaspoon dried dill
½ teaspoon salt
2 teaspoons chopped fresh mint (or ½ teaspoon dried mint)

Instructions

Step 1: Prepare the dressing by combining all dressing ingredients in a small bowl and whisking until smooth. Refrigerate until ready to use, up to 5 days.
Step 2: Preheat the grill to high heat (around 450℉). Pat the steak dry and season with salt and pepper.
Step 3: Thread the tomatoes and onion pieces onto skewers. Brush with oil and sprinkle with salt and pepper.
Step 4: Grill the steak for 4–5 minutes per side for medium-rare or until your preferred doneness. Grill the vegetable skewers for 5–8 minutes until tomatoes blister and onions soften.
Step 5: While the steak rests, divide chopped romaine lettuce among 4 bowls.
Step 6: Remove vegetables from skewers and top the lettuce with grilled tomatoes, onions, chopped cucumber, sliced olives, hummus, and crumbled feta cheese.
Step 7: Slice the steak thinly against the grain and arrange it over each bowl.
Step 8: Drizzle the bowls with herbed-yogurt dressing. Garnish with lemon wedges and fresh mint if desired, then serve immediately.

Tips & Variations

For a vegetarian version, omit the steak and add grilled halloumi or roasted chickpeas for protein.
Try adding cooked quinoa or couscous for a heartier bowl.
Use fresh herbs like parsley or dill in the dressing for extra brightness.
If you don’t have a grill, cook the steak and vegetables on a grill pan or under the broiler.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the steak and dressing aside from the salad to maintain freshness. Reheat the steak gently in a skillet or microwave before assembling. Assemble bowls fresh to keep the lettuce crisp.

How to Serve

A white bowl with four layers in a white marbled background: the bottom layer is light-colored rice, topped with green lettuce and sliced cucumber on one side; next, there are small roasted orange tomatoes with a slightly charred look; above this, thin slices of medium-rare pink steak are arranged in the center; the top layer features a drizzle of white sauce and small white feta cheese pieces sprinkled evenly on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, NY strip or sirloin work well as substitutes. Choose a cut you prefer and adjust grilling time based on thickness and desired doneness.

Is it possible to make the dressing ahead of time?

Absolutely. The herbed-yogurt dressing can be prepared up to 5 days in advance and kept refrigerated to allow the flavors to meld nicely.