Mediterranean Steak Bowls – The Real Food Dietitians
Need proof that food served in bowls is better? Look no further than these Mediterranean Steak Bowls with Herbed-Yogurt Dressing!
Better late than never.
I know, I’m about 5 years late to the whole ‘bowls’ phenomenon, but it’s not my fault. You see, I didn’t own any wide, shallow bowls that just begged to have everything tossed together in them until I got these bowls and then, of course, I just HAD to create something delicious to put in them and thus was the birth of the Mediterranean Steak Bowl and my new-found obsession with food in bowls. Seriously, I only want to eat food in bowls now because…
The best part about food in bowls is that everything mingles together.
Now, I know this isn’t great news for food segregationists, but if you’re one who loves mixing textures and flavors and also loves a good veggie-forward, meal prep-friendly dish, then this is the dish for you.
All the textures.
Layering textures and flavors is probably the best part about ‘bowls.’ It makes every bite just a little different to keep things interesting. In these Mediterranean Steak Bowls with Herbed-Yogurt Dressing, perfectly grilled steak is presented on a bed of crisp romaine lettuce and a silky swirl of garlicky hummus while charred red onions and blistered cherry tomatoes mix with crunchy, cool cucumbers for a healthy dose of veggies in a rainbow of colors.
All the flavors.
As if that garlicky hummus wasn’t enough, you’ll also find a handful of briny kalamata olives and a sprinkle of salty feta along with fresh mint and a generous squeeze of lemon – it all comes together so beautifully, as you’ll see.
And it gets even better.
The Herbed-Yogurt Dressing might seem kind of ‘extra’ with everything that’s already going on here, but trust me, it’s just the thing to tie it all together and it also makes a great veggie dip for snacking later in the week if you happen to have any left over (or decide to make a double batch, which is a really good idea).
How to Make it Meal-Prep Friendly.
Because this Mediterranean Steak Bowl is more salad than not, it’s perfect for meal prepping and since everything can be served cold there’s no need to reheat – just eat! Here’s how to make it meal-prep friendly for those weeks when you know you’ll need a quick dinner or lunch:
- Grill the steak and veggies (tomatoes and onions). Once the steak has rested, been sliced and allowed to cool, place it in a covered container in the fridge along with the grilled veggies.
- Chop the cucumbers and romaine lettuce. Store in covered containers in the fridge until ready to use.
- Make the Herbed-Yogurt Dressing and store in a covered container in the fridge (I like mason jars with these lids for easy, leak-proof pouring) for up to 5 days.
When it’s time to serve, just assemble your Mediterranean Steak Bowl with Herbed-Yogurt Dressing according the recipe directions below and enjoy. The bowls may also be fully assembled ahead of time in and stored in glass meal prep containers like these for a quick grab-and-go lunch.
So easy, what are you waiting for?
For the Bowls:
- 1 lb. flank steak (may substitute 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
- 1 cup garlic hummus
- ½ cup crumbled feta cheese
- Skewers for veggies
- 1 Tbsp. oil of choice (such as avocado oil or olive oil)
- Lemon wedges and/or torn fresh mint leaves for garnish (optional)
For the Herbed-Yogurt Dressing:
To make the dressing:
- Combine all dressing ingredients in a small bowl and whisk to combine. Store in the fridge until ready to use, up to 5 days.
To make the bowls:
- Preheat grill to high heat (about 450℉).
- Pat the steak dry with paper towels and sprinkle both sides with salt and pepper.
- Thread cherry tomatoes and quartered onions onto skewers, brush with ½ Tbsp. oil and sprinkle with salt and pepper.
- When the grill is hot, place flank steak and tomato and onion skewers on the grill. Grill veggies, turning occasionally, for 5-8 minutes or until onions are softened and tomatoes start to blister.
- Grill the steak for 4-5 minutes, then flip and grill an additional 4-5 minutes for medium-rare (6-7 minutes per side for medium) or until an instant-read thermometer reads 140℉ for medium-rare or 150℉ for medium.
- Remove steak to a plate and cover loosely with another plate, or oil and allow steak to rest for 10 minutes before slicing thinly against the grain.
- While the steak rests, divide chopped romaine between 4 plates or shallow bowls. Top with sliced steak, grilled vegetables, chopped cucumbers, olives, and feta cheese.
- Drizzle with Herbed-Yogurt Dressing and garnish with lemon wedges and/or torn fresh mint leaves
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- Serving Size: ¼ recipe
- Calories: 513
- Sugar: 11g
- Sodium: 819mg
- Fat: 28g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 37g
Pin it now and make it later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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