Mediterranean Steak Bowl Delight (Print Version)
# Ingredients:
→ For the Bowls
01 -
1 lb flank steak or substitute with NY strip or sirloin steak
02 -
1 pint (10 oz) grape or cherry tomatoes
03 -
½ medium red onion, cut into 1-inch pieces
04 -
1 head romaine lettuce, chopped (~10–12 cups)
05 -
1 large cucumber, chopped
06 -
⅓ cup pitted kalamata olives, sliced
07 -
1 cup garlic hummus (store-bought or homemade)
08 -
½ cup crumbled feta cheese
09 -
2 teaspoons oil (avocado or olive oil)
10 -
Lemon wedges or torn fresh mint leaves for garnish (optional)
→ For the Herbed-Yogurt Dressing
11 -
1 cup plain yogurt
12 -
1 tablespoon olive oil or avocado oil
13 -
Juice of ½ lemon
14 -
1 large garlic clove, minced
15 -
½ teaspoon dried oregano
16 -
½ teaspoon dried dill
17 -
½ teaspoon salt
18 -
2 teaspoons chopped fresh mint or ½ teaspoon dried mint
# Instructions:
01 -
Combine all dressing ingredients in a small bowl and whisk until smooth. Refrigerate until ready to use, for up to 5 days.
02 -
Preheat grill to high heat (~450℉). Pat steak dry with paper towels and season with salt and pepper. Thread tomatoes and onions onto skewers, brush with oil, and sprinkle with salt and pepper. Grill steak for 4–5 minutes per side for medium-rare or until desired doneness. Grill skewers until tomatoes blister and onions are softened (5–8 minutes).
03 -
While steak rests, divide romaine lettuce among 4 bowls or plates. Top with grilled vegetables (removed from skewers), chopped cucumbers, olives, hummus, and crumbled feta. Slice steak thinly against the grain and add to each bowl.
04 -
Drizzle with herbed-yogurt dressing. Garnish with lemon wedges and fresh mint if desired. Serve immediately.