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!
Why 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), are customizable, and provide a perfectly balanced meal filled with protein, fiber, carbs, and fat.Â
Quinoa and hummus serve as the base for these bowls and are topped with tender, juicy grilled steak, crunchy bell pepper, red onion, cherry tomatoes, kalamata olives, and salty feta.
Oh, and you can’t forget about drizzling some creamy, herb yogurt dressing on top.Â
I just love how bowls layer different textures and flavors, making every bite unique and a bit of a surprise. Loaded with Mediterranean flavor, these bowls are no exception.Â
They’re a great option for a quick and easy weeknight meal, or the components can even be prepped on the weekend for easy to assemble lunches or throughout the week.Â
Plus, the whole family can enjoy customizing their bowls, choosing which toppings to add based on their preferences. I call that a win win!Â
Ingredients You’ll Need
Notes on IngredientsÂ
flank steak: lean cut of meat that’s an excellent source of protein, iron, and vitamin B12.Â
hummus: provides some creaminess and extra flavor to the bowls. Any store-bought hummus should work – I used plain but a flavored hummus would be delicious too!
quinoa: slightly nutty-flavored grain filled with fiber and protein that serves as part of the base for the bowls.Â
cherry tomatoes: add sweetness, acidity, and a pop of color to the dish.
bell pepper: adds a nice crunch to the dish and is a good source of vitamin C. I used green, but any color pepper works.Â
red onion: sharp, pungent flavor, adds crunch and depth to the dish.Â
crumbled feta: adds a creamy texture and some saltiness.Â
kalamata olives: give a rich, slightly salty taste.Â
Greek yogurt: acts as the base for the dressing.Â
lemon: adds some acidity to the herb yogurt dressing. Â
garlic: gives dressing a punch of flavor.
oregano: gives dressing a bright and bold flavor.Â
mint: adds a subtle sweetness to the yogurt sauce
olive oil: used to coat the grill pan and in the dressing. It’s also a good source of dietary fat and antioxidants.
salt and pepper: essential flavor enhancers.Â
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)
How to Make Mediterranean Steak Grain Bowl
- Prepare and cook steak. First, pat steak dry with paper towel then season both sides with salt and pepper and let sit out at room temperature for at least 30 minutes. After heating the grill or cast-iron grill pan, grill steak, turning once, until cooked to your desired preference. See recipe notes below for guidance on cook times.
- Rest and slice steak. Once cooked, transfer steak to cutting board and let rest for at least 10 minutes, then thinly slice it against the grain.Â
- Build bowls. Begin by spreading hummus over half of the bowl and fill the other half with quinoa.
- Add steak and rest of ingredients. 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.
Expert Tips
- After drying and seasoning the steak, let sit out at room temperature for at least 30 minutes before grilling. This helps it cook more evenly and have a juicy, tender, flavor and texture.Â
- To save some time, use a store-bought Tzatziki or Greek dressing instead of making your own yogurt sauce.
- Meal prep the components of the bowl over the weekend so that you have dinners or lunches that are quick to assemble 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 prep the elements of these bowls separately ahead of time like the quinoa, steak, and herb yogurt dressing. Then when you’re ready to eat simply build your bowl!Â
Recipes That Pair Well
6 Ingredient Corn and Tomato Salad
For more bowl inspiration, check out my other recipes below!Â
Spicy Peanut Tofu Bowl with Bok Choy
Moroccan-Inspired Chickpea BowlÂ
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
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Description
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!
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
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
