Mediterranean Steak Bowls Delight (Print Version)
# Ingredients:
→ Steak Marinade
01 -
1 lb flank steak
02 -
2 tablespoons olive oil
03 -
2 tablespoons balsamic vinegar
04 -
1 teaspoon Dijon mustard
05 -
1 clove garlic, minced
06 -
Salt and pepper to taste
→ Bowls
07 -
1 cup hummus
08 -
1 head romaine lettuce, chopped
09 -
1 cucumber, sliced
10 -
1 cup cherry tomatoes, halved
11 -
1/4 red onion, thinly sliced
12 -
1/3 cup kalamata olives, pitted and sliced
13 -
1/2 cup feta cheese, crumbled
14 -
Fresh parsley, chopped (for garnish)
15 -
Lemon wedges (for serving)
→ Garlic Yogurt Dressing
16 -
1/2 cup plain Greek yogurt
17 -
1 clove garlic, grated
18 -
1/2 teaspoon salt
19 -
Juice of 1/2 lemon
# Instructions:
01 -
In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Add the flank steak, ensuring it's well-coated. Cover and refrigerate for at least 20 minutes or up to 12 hours.
02 -
In a small bowl, combine Greek yogurt, grated garlic, salt, and lemon juice. Mix until smooth. Refrigerate until ready to use.
03 -
Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes per side for medium-rare, or longer to your desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
04 -
Divide the hummus evenly among four bowls. Layer with chopped romaine lettuce, sliced cucumber, halved cherry tomatoes, red onion slices, and kalamata olives.
05 -
Place sliced steak on top of the vegetables in each bowl. Sprinkle with crumbled feta cheese and chopped fresh parsley. Serve with lemon wedges on the side.