Ingredients
For the Bowls:
- 1 lb. flank steak (may substitute NY strip or sirloin steak)
- 10 ounces grape or cherry tomatoes
- ½ medium red onion, peeled and cut into 1-inch pieces
- 1 head romaine lettuce, chopped (~10-12 cups)
- 1 large cucumber, chopped
- ⅓ cup pitted kalamata olives, sliced
- 1 cup garlic hummus (or store-bought hummus of choice)
- ½ cup crumbled feta cheese
- Skewers for veggies
- 2 tsp. oil of choice (such as avocado oil or olive oil)
- Lemon wedges and/or torn fresh mint leaves for garnish (optional)
For the Herbed-Yogurt Dressing:
- 1 cup plain yogurt
- 1 Tbsp. olive oil or avocado oil
- Juice of ½ lemon
- 1 large clove garlic, finely minced
- ½ tsp. dried oregano
- ½ tsp. dried dill
- ½ tsp. salt
- 2 tsp. chopped fresh mint (or ½ tsp dried mint)
Instructions
- Make the dressing: Combine all dressing ingredients in a small bowl and whisk until smooth. Store in the refrigerator until ready to use, up to 5 days.
- Preheat grill: Heat your grill to high heat, approximately 450℉, to prepare for cooking the steak and vegetable skewers.
- Prepare steak: Pat the steak dry with paper towels, then season both sides generously with salt and pepper.
- Assemble veggie skewers: Thread the cherry tomatoes and quartered red onion pieces onto skewers. Brush the vegetables with your choice of oil and sprinkle with salt and pepper.
- Grill veggies and steak: Place the flank steak and the vegetable skewers on the hot grill. Cook the vegetables, turning occasionally, for 5-8 minutes until onions are softened and tomatoes blister. Grill the steak for 4-5 minutes per side for medium-rare (or 6-7 minutes per side for medium), using an instant-read thermometer to check for 140℉ (medium-rare) or 150℉ (medium).
- Rest the steak: Remove the steak from the grill and place it on a plate. Cover loosely with another plate or foil and let rest for 10 minutes to allow the juices to redistribute.
- Assemble bowls: Divide the chopped romaine lettuce evenly among four plates or shallow bowls. Top each with slices of the rested steak, grilled vegetable skewers, hummus, chopped cucumber, sliced kalamata olives, and crumbled feta cheese.
- Dress and garnish: Drizzle each bowl with the prepared herbed-yogurt dressing. Garnish with lemon wedges and/or torn fresh mint leaves for added brightness and aroma.
Notes
- If you don’t have a grill, use the broiler: Set the broiler to high and position the top oven rack 6-8 inches from the heat source. Place the steak and veggie skewers on a large, rimmed baking sheet and broil until steak reaches desired doneness and veggies are slightly charred. Adjust cooking times based on broiler heat intensity.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Salt
