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This Mediterranean steak grain bowl transforms everyday ingredients into a restaurant-worthy meal that's both nutritious and bursting with flavor. The combination of grilled steak, quinoa, fresh vegetables, and creamy herb yogurt dressing creates a perfectly balanced dish that's become a weeknight favorite in my home.
I first created this bowl when trying to please both my steak-loving partner and my vegetable-obsessed sister during a family dinner. Now it's requested at least twice a month, with everyone building their perfect combination.
Ingredients
- Flank or skirt steak select a well-marbled piece for maximum flavor and tenderness
- Hummus creates a creamy base that ties all the components together
- Quinoa provides a protein-rich grain alternative that absorbs all the Mediterranean flavors
- Cherry tomatoes adds bursts of juicy sweetness and bright color
- Green bell pepper brings a fresh crunch and subtle sweetness
- Red onion provides sharpness that balances the rich steak and creamy dressing
- Feta cheese adds tangy creaminess and authentic Mediterranean flavor
- Kalamata olives delivers briny depth that makes the whole bowl come alive
- Greek yogurt creates the perfect tangy base for the herb dressing
- Fresh herbs mint and oregano provide the signature Mediterranean profile
Step-by-Step Instructions
- Prepare the steak
- Season your steak generously with salt and pepper, then allow it to come to room temperature for at least 30 minutes. This crucial step ensures even cooking and maximum tenderness. The salt works to both season and help break down proteins in the meat.
- Grill to perfection
- Heat your grill or cast iron pan until smoking hot before adding the oil-brushed steak. For medium-rare, cook 4-5 minutes per side until the internal temperature reaches 130-135°F. The high heat creates a beautiful sear that locks in juices while developing rich flavor compounds on the surface.
- Rest the meat
- Transfer the cooked steak to a cutting board and resist the temptation to slice immediately. Allow a full 10 minutes of resting time so the juices redistribute throughout the meat instead of spilling out onto your cutting board. This patience results in significantly juicier steak.
- Prepare the dressing
- Whisk together yogurt, lemon, herbs, and seasonings until fully incorporated. While continuously whisking, slowly drizzle in olive oil to create an emulsion that won't separate. The slow addition creates a stable, creamy dressing that coats each component perfectly.
- Assemble the bowls
- Spread hummus along one side of each bowl, creating a half-moon shape. Fill the remaining space with quinoa, then artfully arrange steak slices and vegetables for visual appeal. The contrast between the creamy hummus and colorful vegetables creates an appetizing presentation.
- Finish and serve
- Drizzle the herb yogurt dressing generously over the entire bowl, allowing it to bring all components together. A final garnish of fresh mint leaves adds brightness and visual appeal.
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My absolute favorite ingredient in this bowl is the humble kalamata olive. When I traveled through Greece years ago, I discovered how these intensely flavored olives can transform even simple dishes into memorable meals. The briny pop adds a complexity that harmonizes with the richness of the steak.
Make-Ahead Options
These grain bowls are perfect for meal prepping on Sunday for enjoyable lunches throughout the week. Cook and slice the steak, prepare the dressing, and portion all components into separate containers. When ready to eat, simply assemble your bowl and enjoy. The prepped components will stay fresh for 3-4 days when properly refrigerated in airtight containers. I recommend storing the dressing separately and adding it just before serving to maintain the perfect texture.
Customization Ideas
This recipe welcomes endless variations to suit different dietary needs or preferences. For a vegetarian version, replace the steak with roasted portobello mushrooms or grilled halloumi cheese. The earthy flavor of mushrooms provides a satisfying alternative that pairs beautifully with the Mediterranean components. For a lower-carb option, substitute the quinoa with cauliflower rice or mixed greens. You can also swap the hummus for tzatziki or baba ganoush to create an entirely different flavor profile while maintaining the Mediterranean theme.
Serving Suggestions
Transform this meal into an interactive dining experience by setting up a DIY bowl bar. Arrange all components in separate serving dishes and allow family or guests to build their own perfect bowl. This approach is particularly wonderful for entertaining or family dinners with children who may have different preferences. Serve alongside warm pita bread for scooping up any extra hummus and dressing. For a complete Mediterranean feast, consider adding a simple Greek salad or roasted vegetable platter to the table.
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Common Questions
- → What's the best way to cook the steak for this bowl?
For the best results, pat the steak dry, season generously with salt and pepper, and let it come to room temperature for at least 30 minutes. Grill over medium-high heat until it reaches 130-135°F for medium-rare (about 4-5 minutes per side) or 135-145°F for medium (about 6-7 minutes per side). Most importantly, let the steak rest for at least 10 minutes before slicing thinly against the grain.
- → Can I make this Mediterranean bowl ahead of time?
Yes! This is excellent for meal prep. You can prepare all components separately during the weekend: grill and slice the steak, cook the quinoa, chop the vegetables, and make the yogurt dressing. Store everything in separate containers in the refrigerator, then assemble fresh bowls throughout the week. The dressing will keep for up to 5 days refrigerated.
- → How can I make this Mediterranean grain bowl vegetarian?
To make a vegetarian version, simply omit the steak and double the amount of hummus for protein. You could also add roasted chickpeas seasoned with Mediterranean spices for texture and additional protein. The bowl will still be satisfying and nutritionally balanced with the quinoa, vegetables, feta, and olives.
- → What can I substitute for quinoa in this Mediterranean bowl?
While quinoa works wonderfully, you can substitute other grains like farro, bulgur wheat, brown rice, or couscous. For a lower-carb option, consider cauliflower rice or a bed of mixed greens. Each alternative will provide a different texture and flavor profile but will work well with the Mediterranean ingredients.
- → Is there a shortcut for the yogurt herb dressing?
Yes, you can use store-bought tzatziki sauce or Greek dressing as mentioned in the recipe notes. If you prefer making it homemade but want to save time, you can prepare the dressing up to 5 days in advance and store it in the refrigerator. Using dried herbs instead of fresh will also cut down on prep time.
- → How can I adjust this Mediterranean bowl for children?
For kids, consider serving the components separately so they can build their own bowls. You might want to set aside some plain grilled steak before adding seasonings. You can also make milder versions of the dressing by reducing the garlic and lemon. The customizable nature of these bowls makes them perfect for families with varying preferences.