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Ohhh, these Mediterranean Steak Bowls are what I call my “saving grace” dinner, especially on those busy weekdays when I still want to feel like I’m eating something kinda fancy, without spending hours in the kitchen.
The first time I made these bowls? Total chaos. I had my toddler pulling on my leg, the steak was this close to being forgotten on the grill (been there), and the yogurt dressing nearly became yogurt soup because I wasn’t paying attention to the lemon juice overflow. But guess what? Dinner was still a huge hit.
This recipe quickly became one of my go-to meals for a few simple reasons: it’s colorful (my brain loves that), it’s fresh (hello summer vibes), and it’s super customizable for picky eaters, which in my house is basically everyone.
If you’ve been stuck in a dinner rut or feel like your salads need a serious glow-up, these Mediterranean Steak Bowls will fix that. I promise they taste like something from a trendy café, but faster, easier, and way more affordable at home. Whether you’re feeding a crew, meal-prepping for the week, or just craving a protein-packed, flavor-loaded bowl, this one checks all the boxes.
Why You’ll Love These Mediterranean Steak Bowls
- Fast and fuss-free. Grill everything in under 30 minutes.
- Fresh and filling. Loaded with crisp veggies, juicy steak, and creamy hummus.
- Meal prep-friendly. The dressing stays good for days, and leftovers are a dream.
- Perfect for picky eaters. Everyone can build their own bowl.
- Nutritious and balanced. Protein, veggies, healthy fats, it’s all in there.
Ingredients You’ll Need
Here’s everything you’ll need to bring these Mediterranean Steak Bowls to life. I’ve listed everything without measurements to keep things clear and simple, but the full details are in the recipe card below.
For the Bowls:
- Flank steak
I love using flank steak because it cooks quickly and stays tender when sliced right. Sirloin or NY strip also work great if that’s what you have on hand.
- Grape or cherry tomatoes
These get so sweet and juicy when grilled. They practically burst in your mouth , it’s one of my favorite textures in this bowl.
- Red onion
Once grilled, they lose their bite and turn beautifully caramelized. Don’t skip them , or sub in shallots if that’s what you have.
- Romaine lettuce
The perfect crisp base for building bowls. Butter lettuce or spinach can work too if romaine’s not available.
- Cucumber
- Kalamata olives
- Hummus
I usually reach for garlic hummus, but classic or roasted red pepper are delicious swaps.
- Feta cheese
- Olive oil
- Lemon wedges and fresh mint (optional garnish)
For the Herbed Yogurt Dressing:
- Plain yogurt
Greek yogurt makes the dressing thicker and tangier , both versions work great!
- Olive oil
- Lemon juice
- Garlic
- Dried oregano and dill
- Salt
- Fresh mint
If you don’t have fresh mint, dried works in a pinch. I’ve done both and they’re equally tasty.
This dressing can be made up to five days ahead, which makes it a perfect meal prep component. The steak and veggies can also be grilled in advance and stored separately until ready to assemble.
Full measurements can be found in the recipe card below.
How to Make Mediterranean Steak Bowls
1. Whisk Up That Dreamy Yogurt Dressing
In a small bowl, combine all dressing ingredients. Whisk until smooth. Pop it in the fridge to let those herbs work their magic.
2. Fire Up the Grill
Preheat your grill to high (about 450°F) or use a grill pan indoors.
3. Prep the Steak and Veggies
Pat the steak dry, season with salt and pepper. Thread tomatoes and onions onto skewers, brush with oil, season.
4. Grill Like a Boss
Place steak and veggie skewers on the hot grill. Veggies take five to eight minutes. Grill steak four to five minutes per side for medium-rare (140°F).
5. Let That Steak Rest
Transfer to a plate and let it rest ten minutes. Slice thinly against the grain.
6. Build Your Beautiful Bowls
Layer romaine in bowls. Top with steak, grilled veggies, cucumber, olives, hummus, feta. Drizzle with yogurt dressing, garnish with lemon and mint.
Pro Tips for Perfect Mediterranean Steak Bowls
- Rest your steak every time.
- Double the dressing. You’ll want leftovers.
- Soak wooden skewers to prevent burning.
- Use a broiler or grill pan if you don’t have a grill.
Recommended Equipment for This Recipe
- Meat thermometer
- Grill skewers
- Grill pan
- Citrus juicer
- Mixing bowls
Serving Suggestions
- Light dinner on the patio
- Meal prep lunches
- Build-your-own bowl bar for guests
- Serve with white wine or mint tea
Storage and Make-Ahead Tips
- Refrigerate steak up to four days
- Dressing lasts up to five days
- Reheat steak gently in a skillet
- Make a wrap with leftovers
Closing Thoughts
There’s just something about these Mediterranean Steak Bowls that makes dinner feel exciting again. The juicy steak, the creamy hummus, that fresh herbed yogurt drizzle, it’s a combo I never get tired of.
Honestly, this meal tastes like summer in a bowl, colorful, fresh, and totally satisfying.
Don’t forget to check the recommended tools above to make your cooking even easier!
FAQs About Mediterranean Steak Bowls
Can I use chicken instead of steak?
Absolutely. Chicken breasts or thighs work beautifully. Adjust grilling time accordingly.
What if I don’t like feta?
No problem. Swap in goat cheese, mozzarella pearls, or even a sprinkle of parmesan.
Is this recipe gluten-free?
Yes. Just confirm your hummus and dressing are gluten-free.
Can I meal prep these ahead of time?
Yes. Grill everything ahead, store separately, and assemble when ready.
What’s the best steak cut for this recipe?
Flank is ideal, but sirloin or NY strip work well too.
Mediterranean Steak Bowls
Equipment
- Grill or Grill Pan
- Mixing Bowls
- Whisk
- Chef’s Knife
- Cutting Board
- Skewers
- Tongs
- Measuring Cups and Spoons
- Instant-Read Thermometer
- Serving Bowls or Plates
Ingredients
For the Bowls
- 1 lb flank steak or substitute NY strip or sirloin steak
- 1 pint grape or cherry tomatoes 10 ounces
- 0.5 medium red onion peeled and cut into 1-inch pieces
- 1 head romaine lettuce chopped (~10-12 cups)
- 1 large cucumber chopped
- 0.33 cup pitted kalamata olives sliced
- 1 cup garlic hummus or store-bought hummus of choice
- 0.5 cup crumbled feta cheese
- 2 tsp oil of choice such as avocado oil or olive oil
- lemon wedges for garnish (optional)
- torn fresh mint leaves for garnish (optional)
For the Herbed-Yogurt Dressing
- 1 cup plain yogurt
- 1 tbsp olive oil or avocado oil
- 0.5 lemon juiced
- 1 large clove garlic finely minced
- 0.5 tsp dried oregano
- 0.5 tsp dried dill
- 0.5 tsp salt
- 2 tsp chopped fresh mint or 1/2 tsp dried mint
Instructions
- To make the dressing: Combine all dressing ingredients in a small bowl and whisk until smooth. Refrigerate until ready to use (up to 5 days).
- Preheat grill to high heat (450°F). Pat steak dry and season both sides with salt and pepper.
- Thread tomatoes and onions onto skewers. Brush with oil and season with salt and pepper.
- Grill veggies for 5-8 minutes, turning occasionally, until slightly charred. Grill steak for 4-5 minutes per side for medium-rare or until desired doneness (140°F for medium-rare, 150°F for medium).
- Remove steak from grill and let rest 10 minutes before slicing thinly against the grain.
- Assemble the bowls: Divide romaine among 4 bowls. Top with steak slices, grilled veggies, hummus, cucumber, olives, and feta. Drizzle with dressing and garnish with lemon wedges and mint if desired.
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