Ready in just 30 minutes, these Mediterranean steak bowls are filled with quinoa, tomatoes and peppers, feta cheese, olives and topped with slices of juicy grilled steak and creamy yogurt dressing. Perfect meal for the whole family to customize and build their own bowl!
Because I love this recipe
Grain bowls have become one of my favorite easy to throw together meals when I don’t know what else to make for dinner!
Why; Because they get dinner on the table quickly (hello 30 minutes), they’re customizable and provide a perfectly balanced meal full of protein, fiber, carbs, and fat.
Quinoa and hummus serve as the base for these bowls and are topped with tender, juicy grilled steak, crispy bell pepper, red onion, cherry tomatoes, Kalamata olives, and salty feta.
Oh, and you can’t forget to drizzle some creamy, herby yogurt dressing on top.
I love how the bowls layer different textures and flavors, making each bite unique and a bit of a surprise. Packed with Mediterranean flavor, these bowls are no exception.
It’s a great option for a quick and easy weeknight meal, or the ingredients can even be prepared on the weekend for an easy-to-assemble lunch or throughout the week.
Plus, the whole family can enjoy customizing their bowls, choosing which toppings to add based on their preferences. I call it a win win!
Materials you will need
Notes on ingredients
flank steak: lean cut of meat that is an excellent source protein, iron and vitamin B12.
hummus: it gives some creaminess and extra flavor to the bowls. Any store bought hummus should work – I used plain, but a flavored hummus would be great too!
quinoa: lightly nutty wheat filled with fiber and protein which serves as part of the base for the bowls.
Cherry tomatoes: add sweetness, acidity and a bright color to the dish.
pepper: it adds a nice crunch to the dish and is a good source of vitamin C. I used green, but any color pepper works.
red onion: sharp, spicy flavor, adds crunch and depth to the dish.
crumbled feta: it adds a creaminess and a bit of saltiness.
Kalamata olives: they give a rich, slightly salty flavor.
Greek yogurt: acts as a base for dressing.
lemon: adds a bit of tartness to the herbed yogurt dressing.
garlic: it gives the dressing a punch of flavor.
oregano: it gives the outfit a bright and bold flavor.
mint: it adds a subtle sweetness to the yogurt sauce
olive oil: used to coat the grill pan and dressing. It is also a good source of dietary fat and antioxidants.
salt and pepper: necessary flavor enhancers.
Equipment you will need (affiliate links – if you make a purchase I get a small commission)
How to Make Mediterranean Steak Bowls
- Prepare and cook the steak. First, pat the steak dry with paper towels, then season both sides with salt and pepper and leave at room temperature for at least 30 minutes. After heating the grill or cast iron grill pan, cook the steak, turning once, until cooked to your liking. See recipe notes below for guidance on cooking times.
- Rest and cut the steak. Once cooked, transfer the steak to a cutting board and let it rest for at least 10 minutes, then thinly slice across the grain.
- Make a bowl. Start by spreading hummus on half the bowl and fill the other half with quinoa.
- Add the steak and the rest of the ingredients. Place the steak on top of the quinoa and top with tomatoes, pepper, red onion, feta cheese and olives. Drizzle the yogurt dressing over the top and garnish with additional mint as desired.
Expert advice
- After drying and seasoning the steak, Let it sit at room temperature for at least 30 minutes before baking. This helps it cook more evenly and have a juicy, tender, flavor and texture.
- To save time, use a purchased from the store Tzatziki or Greek dressing instead of making your own yogurt sauce.
- Meal prep bowl ingredients on the weekend so you have dinners or lunches that come together quickly for the week!
Storage and Preparation
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
You can prepare the components of these bowls separately in advance, such as the quinoa, steak, and herbed yogurt dressing. Then, when you’re ready to eat, just build your bowl!
Recipes that pair well
Zucchini chips air fryer
6 Ingredients Salad with corn and tomato
Slow Cooker Greek Beans
Air Fryer Cauliflower
For more bowl inspiration, check out my other recipes below!
Ancient Cereal Bowl
Spicy Peanut Tofu Bowl with Bok Choy
Farro Breakfast Bowl
Spring Buddha Vegetable Bowl
Moroccan-inspired chickpea bowl
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Description
Ready in just 30 minutes, these Mediterranean steak bowls are filled with quinoa, tomatoes and peppers, feta cheese, olives and topped with slices of juicy grilled steak and creamy yogurt dressing. Perfect meal for the whole family to customize and build their own bowl!
For the Steak Grit Bowls:
- Olive oil, for brushing
- 1 pound of rib or skirt steak
- 1 mug hummus
- 2 mugs cooked quinoa (from 2/3 fl dry quinoa)
- 2 mugs cherry tomatoes, cut in half
- 1 diced green pepper (approx 3/4 – 1 cup)
- 1/2 small red onion, diced (approx 1/2 fl)
- 1/2 fl crumbled feta
- 1/2 fl pitted Kalamata olives, cut in half
For the herb yogurt dressing:
- 1 mug plain greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small clove of garlic, grated or chopped
- 1/2 tsp dried oregano (or 1/2 tbsp fresh)
- 1/2 tbsp fresh mint (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 fl olive oil
For the Steak Grit Bowls:
- Pat the steak dry with a paper towel. Season both sides with salt and pepper and leave at room temperature for at least 30 minutes.
- Heat a griddle or cast-iron griddle over medium-high heat. Brush the grill pan with olive oil, or if using a grill, brush the steak with olive oil. Cook the steak, turning once, until an instant-read thermometer inserted in the 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 the steak to a cutting board and let rest for at least 10 minutes.
- Thinly slice the steak against the grain.
- To prepare bowls, spread hummus over half the bowl and fill the other half with quinoa.
- Place the steak on top of the quinoa and top with tomatoes, pepper, red onion, feta cheese and olives.
- Drizzle 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 mixing, slowly drizzle in olive oil until the dressing is smooth and creamy.
Notes
- I prefer my steak medium-rare, but the USDA recommends cooking the meat until a thermometer inserted into the center reaches 145 degrees F. This will yield steak that is well done.
- To save time, you could top these bowls with store-bought tzatziki or Greek dressing.
- Prep the meal ingredients ahead of time on the weekend so you can easily make the bowls for dinner or lunch during the week!
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Category: Dinner
- Method: Grill
- Kitchen: Mediterranean
