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Mediterranean Steak Bowls with Grilled Vegetables, Hummus, and Herbed-Yogurt Dressing Recipe

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4.2 from 7 reviews

These Mediterranean Steak Bowls combine juicy grilled flank steak with fresh, vibrant vegetables, creamy hummus, tangy feta, and a flavorful herbed-yogurt dressing for a healthy and satisfying meal perfect for a quick weeknight dinner or weekend gathering.

Ingredients

Steak and Vegetables

  • 1 lb. flank steak or NY strip or sirloin steak
  • 1 pint (10 ounces) grape or cherry tomatoes
  • ½ medium red onion, peeled and cut into 1-inch pieces
  • 1 head romaine lettuce, chopped (~10-12 cups)
  • 1 large cucumber, chopped
  • ⅓ cup pitted kalamata olives, sliced
  • ½ cup crumbled feta cheese
  • Skewers for veggies
  • 2 tsp. oil of choice (such as avocado oil or olive oil)

Other Toppings

  • 1 cup garlic hummus (or store-bought hummus of choice)
  • Lemon wedges and/or torn fresh mint leaves for garnish (optional)

Herbed-Yogurt Dressing

  • 1 cup plain yogurt
  • 1 Tbsp. olive oil or avocado oil
  • Juice of ½ lemon
  • 1 large clove garlic, finely minced
  • ½ tsp. dried oregano
  • ½ tsp. dried dill
  • ½ tsp. salt
  • 2 tsp. chopped fresh mint (or ½ tsp dried mint)

Instructions

  1. Prepare the Dressing: Combine all dressing ingredients including plain yogurt, olive or avocado oil, lemon juice, minced garlic, dried oregano, dried dill, salt, and fresh or dried mint in a small bowl. Whisk until well combined and refrigerate until ready to use, up to five days.
  2. Preheat the Grill: Heat your grill to high, approximately 450°F, to ensure a good sear on both steak and vegetables.
  3. Season the Steak: Pat the steak dry with paper towels to remove excess moisture, then season both sides generously with salt and pepper.
  4. Prepare Vegetable Skewers: Thread cherry tomatoes and quartered red onion pieces onto skewers. Brush the skewers lightly with your choice of oil and sprinkle with salt and pepper to taste.
  5. Grill Vegetables: Place the tomato and onion skewers on the hot grill. Turn occasionally, grilling for 5-8 minutes until onions soften and tomatoes begin to blister.
  6. Grill the Steak: Add the steak to the grill and cook for 4-5 minutes on one side. Flip and grill another 4-5 minutes for medium-rare (or 6-7 minutes per side for medium), or until the internal temperature reaches 140°F for medium-rare or 150°F for medium using an instant-read thermometer.
  7. Rest the Steak: Remove the steak from the grill and place it on a plate. Cover loosely with another plate or foil, letting it rest for 10 minutes to allow juices to redistribute.
  8. Assemble the Bowls: Divide the chopped romaine lettuce evenly among four plates or shallow bowls. Top each with thinly sliced steak (cut against the grain), grilled vegetable skewers, hummus, chopped cucumber, sliced kalamata olives, and crumbled feta cheese.
  9. Dress and Garnish: Drizzle each bowl with the chilled herbed-yogurt dressing. Garnish with lemon wedges and/or torn fresh mint leaves if desired, and serve immediately.

Notes

  • Use an instant-read thermometer to ensure steak is cooked to desired doneness for best results.
  • Flank steak is ideal for grilling and slicing thinly, but NY strip or sirloin steak work well too.
  • Vegetable skewers can be varied with other favorite Mediterranean vegetables like bell peppers or zucchini if desired.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the herbed-yogurt dressing.
  • This recipe can be made gluten free by verifying that store-bought hummus and other condiments are gluten free.

Find it online: https://cozyplatter.com/mediterranean-steak-bowls-with-grilled-vegetables-hummus-and-herbed-yogurt-dressing-recipe/