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This Mediterranean steak bowl has been my family's favorite weeknight dinner solution when we want something that feels both nourishing and indulgent without hours in the kitchen. The combination of warm, juicy steak against cool, crisp vegetables creates a perfect harmony that makes mealtime special.
I first created these bowls after returning from a trip to Greece, trying to recreate those incredible fresh flavors we enjoyed overlooking the Mediterranean. Now my husband requests them at least twice a month, claiming they're better than most restaurant meals.
Ingredients
- Flank steak: select a piece with nice marbling for the best flavor and tenderness
- Olive oil: use a good quality extra virgin olive oil for both marinade and drizzling
- Balsamic vinegar: provides sweetness and acidity that helps tenderize the meat
- Dijon mustard: acts as an emulsifier for the marinade while adding subtle tang
- Fresh garlic: always use fresh cloves rather than pre-minced for superior flavor
- Hummus: creates a creamy base that ties all the components together
- Romaine lettuce: offers a satisfying crunch that stands up to the warm steak
- Cherry tomatoes: look for deeply colored ones that indicate peak ripeness
- Kalamata olives: their intense brininess adds a distinctly Mediterranean element
- Feta cheese: purchase blocks packed in brine rather than pre-crumbled for best flavor
- Greek yogurt: use full-fat version for the creamiest, most satisfying dressing
Step-by-Step Instructions
- Marinate the Steak:
- Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt and pepper in a shallow dish, whisking until emulsified. Add the flank steak, turning several times to coat completely. The acid in the vinegar will begin tenderizing the meat immediately, but allowing it to marinate for at least 20 minutes lets the flavors penetrate more deeply. For maximum flavor, prepare this step in the morning before work.
- Prepare the Garlic Yogurt Dressing:
- Mix Greek yogurt, freshly grated garlic, salt, and fresh lemon juice in a small bowl until completely smooth. The raw garlic will become more mellow as it sits, so make this before cooking the steak to allow flavors to develop. Refrigerate until ready to use, but remove about 10 minutes before serving to take the chill off.
- Cook the Steak:
- Preheat your cooking surface until very hot. A cast iron skillet or grill works best to achieve a beautiful sear. Remove steak from marinade, letting excess drip off. Place steak on the hot surface and cook undisturbed for 4-5 minutes until deeply browned, then flip and cook another 4-5 minutes for medium-rare. The steak should feel firm but still have some give when pressed with tongs.
- Rest and Slice the Meat:
- Transfer the cooked steak to a cutting board and let rest for at least 5 minutes. This critical step allows juices to redistribute throughout the meat. Then slice thinly against the grain at a slight angle, which shortens the muscle fibers and ensures tenderness.
- Assemble the Bowls:
- Start with a generous swoosh of hummus along the side of each bowl. Arrange the chopped romaine as the base, then artfully place cucumber slices, halved cherry tomatoes, red onion, and olives in separate sections. Lay the sliced steak across the center like the star of the show. Drizzle with garlic yogurt dressing, sprinkle with feta and fresh parsley, and serve with lemon wedges.
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This recipe holds a special place in my heart because it reminds me of sunset dinners on a small Greek island where my husband and I celebrated our anniversary. The local taverna served a similar dish using herbs picked from their garden just minutes before serving. That memory of perfect simplicity inspires me every time I make these bowls.
Make-Ahead Options
You can marinate the steak up to 12 hours ahead of time, which actually improves the flavor. The garlic yogurt dressing can be prepared up to three days in advance, stored in an airtight container in the refrigerator. Chop all vegetables the morning of serving and store in separate containers in the refrigerator. When dinner time arrives, you'll only need to cook the steak and assemble the bowls.
Ingredient Swaps
This recipe welcomes creative substitutions based on what you have available. Chicken or shrimp work beautifully in place of steak. Butter lettuce or mixed greens can replace romaine for a softer texture. Goat cheese provides a creamier alternative to feta. For a plant-based version, substitute grilled portobello mushrooms or tempeh for the steak. The yogurt dressing can be made dairy-free using coconut yogurt, though the flavor profile will shift slightly.
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Serving Suggestions
These Mediterranean bowls make a stunning presentation for casual entertaining. Set up a build-your-own bowl bar for guests to customize their creations. Serve alongside warm pita bread for scooping up any extra hummus and dressing. A simple side of lemon-herb roasted potatoes complements the meal nicely for hungrier appetites. For drinks, a crisp white wine like Assyrtiko or a light pilsner beer pairs perfectly with these fresh flavors.
Frequently Asked Questions
- → How long should the steak be marinated?
Marinate the steak for at least 20 minutes or up to 12 hours for deeper flavor.
- → Can I make these bowls gluten-free?
Yes, just ensure that the hummus you use is labeled as gluten-free.
- → What is the best cut of steak for this dish?
Flank steak is ideal due to its tenderness and ability to absorb marinades well.
- → Can I use a different dressing?
Absolutely, you can substitute the garlic yogurt dressing with tzatziki or a simple lemon vinaigrette.
- → How do I store leftovers?
Store components separately in airtight containers for up to 2 days. Assemble fresh when serving.