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Mediterranean Steak Bowl Recipe
Ash Tyrrell

Mediterranean Steak Bowl Recipe

I have to tell you, making this Mediterranean Steak Bowl was such a delight! From the first bite, I could taste the perfect balance of fresh veggies, creamy hummus, and tender, juicy steak. Every layer of flavor made me feel like I was dining at a Mediterranean bistro without leaving my kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Steak – Flank steak NY strip, or sirloin work best; choose a cut that’s tender and flavorful. Pro tip: let your steak come to room temperature before cooking for even searing.
  • Grape or cherry tomatoes – Sweet and juicy they char beautifully on the grill.
  • Red onion – Adds a mild tang and crunch. You can swap for yellow or sweet onion if preferred.
  • Romaine lettuce – Crisp greens form the base; baby kale spinach, or mixed salad greens are great alternatives.
  • Cucumber – Adds refreshing crunch. Avoid frozen as it will be watery.
  • Kalamata olives – Pitted and sliced for convenience. Their briny flavor balances the richness of the steak.
  • Hummus – I love using garlicky homemade hummus but store-bought works too.
  • Feta cheese – Crumbled for a salty creamy kick. Grate fresh for the best flavor.
  • Oil – Avocado or olive oil works best for grilling and drizzling.
  • Lemons – Freshly squeezed for brightness.
  • Plain yogurt – Use dairy-free yogurt if you prefer; Greek yogurt adds creaminess.
  • Garlic – Fresh garlic brings a punch of flavor.
  • Oregano – Fresh or dried enhances the Mediterranean profile.
  • Dill – Fresh or dried adds subtle herbal notes.
  • Mint – Fresh is ideal but dried works in a pinch.
  • Salt & Pepper – To taste for seasoning all components.

Method
 

  1. I start by whisking together yogurt, garlic, dill, oregano, mint, lemon juice, salt, and pepper. It’s easy and takes just a couple of minutes. Chill it in the fridge until serving—it really helps the flavors meld.
  2. Pat the steak dry and season both sides with salt and pepper. Thread the grape tomatoes and red onion slices onto skewers and brush them with oil and seasoning. This step ensures even cooking and prevents sticking.
  3. Grill or broil the steak to your preferred doneness. I like medium-rare for maximum juiciness. Place the skewered veggies on the grill alongside the steak; you want them lightly charred but still tender.
  4. Place a generous dollop of hummus in each bowl. Layer with romaine, cucumbers, olives, and crumbled feta. This builds a colorful, flavorful base that’s both visually appealing and tasty.
  5. Once the steak rests for a few minutes, slice it thinly against the grain. Slide the grilled tomatoes and onions off the skewers into the bowls. Top everything with the steak slices for a hearty, protein-packed meal.
  6. Finish with a drizzle of the chilled herb-yogurt dressing. I also like to add an extra squeeze of lemon. Every bite combines creamy, fresh, and savory elements—it’s simply irresistible.

Notes

  • I always let my steak rest; it keeps the meat juicy.
  • Grilling vegetables adds a smoky flavor you can’t get from raw.
  • I love making extra dressing—it doubles as a dip for veggies later.
  • For extra crunch, I sometimes add toasted pine nuts or almonds.
  • Using fresh herbs makes a huge difference in aroma and taste.