(3 votes, average: 4.00 out of 5)
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Ready in just 30 minutes, these Mediterranean Steak Grain bowls are filled with quinoa, tomatoes and bell pepper, feta, olives, and topped with slices of juicy grilled steak, and a creamy herb yogurt dressing. Perfect meal for the whole family to customize and build their own bowl!
Ingredients
Scale
For the steak grain bowls:
- 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
For the 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
For the steak grain bowls:
- Pat steak dry with paper towel. Season both sides with salt and pepper and let sit out at room temperature for at least 30 minutes.
- Heat grill or cast iron grill pan over medium-high heat. Brush grill pan with olive oil, or if using a grill, brush steak with olive oil. Grill steak, turning once, until instant-read thermometer inserted into center reads 130 to 135 degrees F for medium-rare (about 4-5 minutes per side) or 135-145 degrees F for medium (about 6-7 minutes per side). Transfer steak to cutting board and let rest for at least 10 minutes.
- Thinly slice steak against the grain.
- To prepare bowls, spread hummus over half of the bowl and fill the other half with quinoa.
- Place steak over the quinoa and top with tomatoes, bell pepper, red onion, feta, and olives.
- Drizzle herb yogurt dressing over top and garnish with additional mint as desired.
For the herb yogurt dressing:
- Whisk yogurt, lemon juice, lemon zest, garlic, oregano, mint, salt and pepper until combined.
- While whisking, slowly drizzle in olive oil until dressing is smooth and creamy.
Notes
- I prefer my steak medium-rare but the USDA recommends cooking meat until a thermometer inserted at the center reaches 145 degrees F. This will yield steak that is well done.
- For a time-saver, you could top these bowls with a store-bought Tzatziki or Greek dressing.
- Meal prep the components ahead of time over the weekend so you can easily build the bowls for dinner or lunches during the week!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Mediterranean
