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Mediterranean Steak Grain Bowl Recipe

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4 from 12 reviews

A vibrant and wholesome Mediterranean Steak Grain Bowl featuring grilled flank steak served over fluffy quinoa with fresh vegetables, creamy hummus, tangy feta, kalamata olives, and a zesty herb yogurt dressing. Perfect for a nutritious and satisfying 30-minute meal packed with Mediterranean flavors.

Ingredients

Steak and Grain Bowl

  • Olive oil, for brushing
  • 1 lb flank or skirt steak
  • 1 cup hummus
  • 2 cups cooked quinoa (from 2/3 cup dry quinoa)
  • 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
  • 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)
  • 1/2 tablespoon fresh mint (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil

Instructions

  1. Season the steak: Pat the flank or skirt steak dry with paper towels. Season both sides generously with salt and pepper and allow it to rest at room temperature for at least 30 minutes to ensure even cooking.
  2. Preheat grill or grill pan: Heat your outdoor grill or a cast iron grill pan over medium-high heat. Brush either the grill pan or the steak with olive oil to prevent sticking and promote a nice sear.
  3. Grill the steak: Place the steak on the grill or grill pan and cook, turning once, until an instant-read thermometer registers 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). Once cooked to your preference, transfer the steak to a cutting board and let it rest for at least 10 minutes to keep it juicy.
  4. Slice the steak: After resting, slice the steak thinly against the grain to ensure tenderness in each bite.
  5. Prepare the bowls: In each serving bowl, spread hummus over half the bowl's base. Fill the other half with cooked quinoa to provide a nutritious grain foundation.
  6. Add steak and vegetables: Top the quinoa with the sliced steak, then layer on halved cherry tomatoes, diced green bell pepper, diced red onion, crumbled feta, and halved kalamata olives for a colorful, flavorful combination.
  7. Make the herb yogurt dressing: In a bowl, whisk together Greek yogurt, lemon juice, lemon zest, minced garlic, oregano, mint, salt, and pepper until well combined. Gradually drizzle in olive oil while whisking continuously to create a smooth, creamy dressing.
  8. Dress and garnish bowls: Drizzle the herb yogurt dressing generously over the assembled bowls and garnish with additional fresh mint leaves if desired before serving.

Notes

  • For best results, use an instant-read thermometer to gauge steak doneness precisely.
  • Quinoa can be cooked ahead of time to save preparation time.
  • If you don’t have a grill or grill pan, a cast iron skillet can be used though the flavor may vary slightly.
  • Fresh herbs in the dressing can be substituted with dried herbs if fresh are unavailable, adjusting quantities accordingly for flavor intensity.
  • Leftover steak and quinoa bowls can be stored covered in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/mediterranean-steak-grain-bowl-recipe/