Description
This Mediterranean Steak Grain Bowl combines tender grilled flank steak with a vibrant mix of quinoa, fresh vegetables, and creamy hummus, all topped with a zesty herb yogurt dressing. Perfectly balanced with Mediterranean flavors and a variety of textures, this bowl is a wholesome, satisfying meal ready in just 30 minutes.
Ingredients
Steak and Grain Bowl
- 1 lb flank or skirt steak
- Olive oil, for brushing
- 2/3 cup dry quinoa (yields 2 cups cooked)
- 1 cup hummus
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, diced (about 3/4 – 1 cup)
- 1/2 small red onion, diced (about 1/2 cup)
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives, halved
Herb Yogurt Dressing
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, grated or minced
- 1/2 teaspoon dried oregano (or 1/2 tablespoon fresh oregano)
- 1/2 tablespoon fresh mint (or 1/2 teaspoon dried mint)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Prepare the steak: Pat the flank or skirt steak dry using paper towels. Season both sides generously with salt and pepper and let it rest at room temperature for at least 30 minutes to ensure even cooking.
- Cook the steak: Heat a grill or a cast iron grill pan over medium-high heat. Brush the grill pan with olive oil, or alternatively brush the steak with olive oil if using an outdoor grill. Grill the steak, turning once, until an instant-read thermometer inserted into the thickest part reads 130 to 135°F for medium-rare (about 4-5 minutes per side) or 135-145°F for medium (about 6-7 minutes per side). Remove the steak and let it rest for at least 10 minutes to allow juices to redistribute.
- Slice the steak: Thinly slice the rested steak against the grain to maximize tenderness.
- Assemble the bowls: In each serving bowl, spread hummus over half of the bowl and fill the other half with cooked quinoa. Layer the sliced steak over the quinoa, then top with halved cherry tomatoes, diced green bell pepper, diced red onion, crumbled feta, and halved kalamata olives.
- Make the herb yogurt dressing: In a bowl, whisk together the plain Greek yogurt, lemon juice, lemon zest, grated garlic, dried or fresh oregano, fresh or dried mint, salt, and pepper until smooth. While whisking, slowly drizzle in olive oil until the dressing is creamy and well combined.
- Finish the bowls: Drizzle the herb yogurt dressing generously over the assembled ingredients in each bowl. Garnish with additional fresh mint if desired and serve immediately.
Notes
- Letting the steak rest after cooking ensures it stays juicy and tender.
- Quinoa can be cooked ahead of time and stored in the refrigerator for up to 4 days.
- Use fresh herbs if possible for brighter flavor in the dressing.
- To keep the dish gluten-free, ensure your hummus and other ingredients do not contain gluten additives.
- Adjust grilling times depending on the thickness of your steak to achieve your preferred doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean