Mediterranean Steak Bowls

This hearty Mediterranean steak bowl brings together succulent grilled steak and vibrant vegetables with a creamy herbed yogurt dressing for a satisfying, nutritious meal that celebrates fresh ingredients and bold flavors.

I created this recipe after returning from a trip to Greece where I fell in love with the fresh, vibrant flavors of Mediterranean cuisine. These bowls have become our favorite summer dinner when we want something substantial but not heavy.

Ingredients

• Flank steak: the ideal cut for this recipe due to its rich flavor and how beautifully it grills. Look for meat with good marbling for the most tender result.
• Grape tomatoes: they become gloriously sweet when grilled. Choose bright, plump ones for the best flavor.
• Red onion: adds a pleasant sharpness that mellows when grilled. Select firm onions with dry papery skins.
• Romaine lettuce: provides the perfect crisp base. Look for heads with fresh, crisp leaves and no browning.
• Cucumber: adds refreshing crunch and hydration. English cucumbers work well as they have fewer seeds.
• Kalamata olives: bring briny depth and authentic Mediterranean flavor. Buy pitted ones to save prep time.
• Garlic hummus: creates a creamy base that ties all ingredients together. Homemade or high quality store bought both work wonderfully.
• Feta cheese: adds tangy creaminess. Traditional Greek feta made from sheep milk offers the most authentic flavor.
• Plain yogurt: forms the base of the creamy dressing. Full fat Greek yogurt yields the richest texture.
• Fresh herbs: particularly mint and dill provide brightness and authenticity to the dressing.

Step-by-Step Instructions

Prepare the dressing:

Whisk together yogurt, oil, lemon juice, minced garlic, dried herbs, salt, and fresh mint until completely combined. The dressing should be smooth and pourable but still thick enough to coat the back of a spoon. Refrigerate while preparing other components to allow flavors to meld together.

Prepare the grill:

Heat your grill to high temperature about 450°F. Make sure grates are clean and lightly oiled to prevent sticking. A properly preheated grill ensures good caramelization and proper cooking.

Season the steak:

Pat steak completely dry with paper towels to ensure proper searing. Season generously with salt and pepper on both sides, pressing the seasonings into the meat. Allow to sit at room temperature for about 15 minutes before grilling.

Prep the vegetables:

Thread cherry tomatoes and red onion pieces onto skewers alternating for even cooking. Brush or drizzle with oil and sprinkle with salt and pepper. The skewers make flipping and managing the smaller vegetables much easier on the grill.

Grill the protein and vegetables:

Place steak and vegetable skewers on the hot grill. Grill vegetables for 5 to 8 minutes, turning occasionally until onions soften and tomatoes begin to burst slightly. Grill steak 4 to 5 minutes per side for medium rare achieving beautiful grill marks and a caramelized exterior.

Rest the steak:

Transfer grilled steak to a plate and cover loosely. This critical 10 minute rest allows juices to redistribute throughout the meat ensuring maximum tenderness. Slicing too early will result in dry steak and lost juices.

Assemble the bowls:

Create a bed of romaine lettuce in each bowl. Slice the rested steak thinly against the grain for maximum tenderness. Arrange sliced steak, grilled vegetables, cucumber, olives, and feta cheese in sections atop the lettuce. Add a generous scoop of hummus to each bowl.

Finish and serve:

Drizzle each bowl with the herbed yogurt dressing. Garnish with fresh lemon wedges and torn mint leaves for brightness and visual appeal. Serve immediately while the contrast between warm grilled components and cool fresh ingredients is at its peak.

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The grilled vegetables are truly the unsung heroes of this dish. When those tomatoes begin to blister and caramelize on the grill, they develop an incredible sweetness that contrasts beautifully with the savory steak. My family now requests these grilled tomatoes as a side dish for almost every summer meal.

Make Ahead Options

This bowl concept works beautifully for meal prep. You can grill the steak and vegetables up to 3 days ahead and store in airtight containers in the refrigerator. The dressing will keep for up to 5 days refrigerated, becoming even more flavorful as it sits. When ready to eat, simply reheat the steak and vegetables briefly or enjoy them cold over fresh lettuce with a dollop of hummus and a drizzle of dressing.

Serving Variations

These Mediterranean flavors are incredibly versatile. Try serving this bowl concept with warm pita bread on the side for scooping up all the delicious components. For a lower carb option, double the romaine lettuce and skip the hummus. You can also transform this into a wrap by rolling all ingredients in a large tortilla or flatbread with a spread of the yogurt sauce. For entertaining, set up a build your own bowl bar and let guests customize their creations.

Indoor Cooking Method

No grill? No problem. The broiler method works beautifully as an alternative. Position your oven rack 6 to 8 inches from the broiler element and preheat on high. Place the seasoned steak and vegetable skewers on a rimmed baking sheet lined with foil for easy cleanup. Broil the steak for approximately 4 to 5 minutes per side for medium rare, and the vegetable skewers for 5 to 8 minutes total, turning occasionally until nicely charred. Watch carefully as broiler temperatures vary significantly between ovens.

Frequently Asked Questions

→ Can I substitute the flank steak?

Yes, you can use NY strip, sirloin, or even chicken or tofu for similar results.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days.

→ What can I use instead of hummus?

Try tzatziki, baba ganoush, or a simple tahini sauce as a substitute for hummus.

→ Can I make this dish ahead of time?

Prepare and store the components—grilled steak, veggies, and dressing—separately. Assemble the bowls just before serving.

→ What if I don’t have a grill?

You can use a broiler or stovetop grill pan as an alternative to achieve similar results.