Steak Bowls Mediterranean (Print Version)
# Ingredients:
→ For the Bowls
01 -
1 large cucumber, diced
02 -
1 cup garlic hummus (store-bought works too)
03 -
1 lb. flank steak (or try sirloin or NY strip as alternatives)
04 -
½ medium red onion, peeled and chopped into big chunks (about 1 inch)
05 -
1 head romaine lettuce, chopped (makes roughly 10-12 cups)
06 -
½ cup chopped kalamata olives (pitted)
07 -
1 pint (10 ounces) cherry or grape tomatoes
08 -
Lemon wedges or fresh mint leaves (torn) for topping (optional)
09 -
2 teaspoons of any cooking oil you like (olive or avocado recommended)
10 -
½ cup crumbled feta cheese
11 -
Skewers to use for grilling veggies
→ For the Herbed-Yogurt Dressing
12 -
Juice from half a lemon
13 -
1 cup plain yogurt
14 -
1 tablespoon of olive oil (or avocado oil as an alternative)
15 -
1 large garlic clove, minced finely
16 -
½ teaspoon dried oregano
17 -
½ teaspoon dried dill
18 -
½ teaspoon salt
19 -
2 teaspoons fresh mint, chopped fine (or substitute ½ teaspoon dried mint)
# Instructions:
01 -
Mix everything for the dressing in a small bowl and whisk well. Chill it in the fridge for up to 5 days until you're ready.
02 -
Turn your grill on and get it hot—about 450℉ should do it.
03 -
Blot your steak with paper towels to dry it off, then add salt and pepper to both sides.
04 -
Slide the tomatoes and onion chunks onto the skewers, brush with your oil, and sprinkle over some salt and pepper to taste.
05 -
Once the grill is ready, place both the veggie skewers and steak on the grate. Turn the veggies as they cook for 5-8 minutes. They're ready when the onions get soft and the tomatoes start to look charred.
06 -
Cook the steak for 4-5 minutes, flip it, and do another 4-5 minutes. For medium-rare, you'll want an instant-read thermometer to hit 140℉, and for medium, 150℉.
07 -
Move the cooked steak to a plate and loosely cover it (use another plate or some oil). Leave it alone for about 10 minutes before slicing it thin—cut against the grain.
08 -
While the steak rests, spread the romaine lettuce across four bowls or plates. Add the sliced steak, grilled veggies, hummus, cucumber chunks, olives, and feta on top.
09 -
Layer on the Herbed-Yogurt Dressing, then finish with optional touches like lemon wedges or mint leaves.
# Notes:
01 -
No grill? Try the broiler! Set it to high, put the top oven rack 6-8 inches below the heat, and arrange your steak and veggie skewers on a big baking sheet. Keep an eye on them—they'll cook differently than on a grill and might char faster.