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?
Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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:
- 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)
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
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
- 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.
This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.