Mediterranean Steak Bowl with Grilled Vegetables, Feta, and Herbed-Yogurt Dressing Recipe
This vibrant Mediterranean Steak Bowl features juicy grilled flank steak paired with blistered cherry tomatoes and red onions, crisp romaine lettuce, fresh cucumbers, tangy kalamata olives, creamy garlic hummus, and crumbled feta cheese. Topped with a refreshing herbed-yogurt dressing infused with lemon, garlic, and mint, this bowl offers a satisfying mix of flavors and textures perfect for a healthy, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
For the Bowls:
- 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
- Prepare the Dressing: Combine all dressing ingredients—plain yogurt, olive oil, lemon juice, minced garlic, dried oregano, dried dill, salt, and fresh mint—in a small bowl. Whisk thoroughly until the mixture is smooth and homogenous. Cover and refrigerate until ready to use, which can be up to five days in advance.
- Grill Steak and Vegetables: Preheat your grill to high heat, approximately 450°F (232°C). Pat the flank steak dry with paper towels and season both sides with salt and pepper. Thread the grape or cherry tomatoes and red onion pieces alternately onto skewers. Brush the skewers and steak with oil and season with salt and pepper as well. Grill the steak for 4 to 5 minutes on each side for medium-rare doneness or until your preferred doneness is reached. Simultaneously, grill the vegetable skewers for 5 to 8 minutes until the tomatoes blister and the onions soften, turning occasionally.
- Assemble the Bowls: Once the steak finishes grilling, allow it to rest briefly to retain juices. Meanwhile, evenly divide the chopped romaine lettuce into four bowls or plates. Remove the grilled vegetables from the skewers and distribute them atop the lettuce. Add the chopped cucumbers, sliced kalamata olives, garlic hummus, and crumbled feta cheese evenly among the bowls. Slice the rested steak thinly against the grain and layer it on top of each bowl.
- Finish and Serve: Drizzle each bowl generously with the herbed-yogurt dressing prepared earlier. Optionally, garnish with fresh lemon wedges and torn mint leaves for added brightness and aroma. Serve immediately to enjoy the fresh, vibrant flavors at their best.
Notes
- The steak choice can be substituted with NY strip or sirloin depending on your preference or availability.
- Skewering vegetables helps them grill evenly and prevents falling through the grate.
- Make the herbed-yogurt dressing up to 5 days in advance to save time.
- Resting the steak after grilling is crucial for juicy, tender slices.
- Serve with warm pita bread or a side of quinoa for a heartier meal.
Keywords: Mediterranean steak bowl, grilled steak, healthy steak bowl, herbed yogurt dressing, grilled vegetables, flank steak recipe, Mediterranean cuisine
