Description
Mediterranean Steak Bowls offer a vibrant and healthy meal featuring perfectly seared steak served over a fresh, colorful vegetable medley, topped with a tangy Greek yogurt sauce infused with aromatic spices. This recipe combines bold Mediterranean flavors with easy preparation, making it perfect for a quick yet satisfying dinner.
Ingredients
Scale
Steak
- 1 lb steak (flank or sirloin recommended)
- Salt and pepper, to taste
Vegetables
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup yellow bell pepper, diced
- 1/4 cup fresh parsley, chopped
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/4 tsp paprika
- 1/4 tsp cumin
- Salt and pepper, to taste
Garnish (Optional)
- Almonds or nuts of choice, chopped
- Extra fresh herbs
Instructions
- Cook the Steak: Season the steak generously with salt and pepper. Grill or pan-sear it over medium-high heat for 4 to 5 minutes on each side to achieve medium-rare doneness. Once cooked, remove the steak from heat and let it rest for a few minutes to retain the juices, then slice thinly against the grain.
- Prepare the Veggies: In a large bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced yellow bell pepper, and chopped fresh parsley. Lightly season with a pinch of salt and toss gently to mix all the flavors.
- Make the Yogurt Sauce: In a small bowl, whisk together the plain Greek yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, and a pinch of salt and pepper. Adjust seasoning to taste to create a smooth, flavorful sauce.
- Assemble Bowls: In individual serving bowls, layer the vegetable mixture first, then add the sliced steak on top. Spoon dollops of the prepared yogurt sauce over the steak and veggies evenly.
- Garnish: Sprinkle chopped nuts, such as almonds, and extra fresh herbs over the bowls for added texture and flavor. Serve immediately for the best experience.
Notes
- For a lower-fat option, use low-fat or non-fat Greek yogurt.
- Steak doneness can be adjusted to preference; cook longer for medium or well-done.
- To make it gluten-free, ensure all seasonings and added nuts are gluten-free certified.
- Almonds can be substituted with walnuts, pine nuts, or pistachios.
- Leftover steak slices can be stored refrigerated for up to 2 days.
- This recipe can be easily doubled or halved based on serving needs.
