Ingredients
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
- Season the Steak: Pat the flank or skirt steak dry with a paper towel and season both sides generously with salt and pepper. Allow the steak to sit at room temperature for at least 30 minutes, which helps it cook evenly.
- Grill the Steak: Preheat a grill or a cast iron grill pan over medium-high heat. Brush the grill pan with olive oil or brush the steak with olive oil if using a grill. Grill the steak, turning once, until the internal temperature reaches 130 to 135°F for medium-rare (around 4-5 minutes per side) or 135 to 145°F for medium (6-7 minutes per side). Once cooked, transfer steak to a cutting board and let rest for at least 10 minutes to retain juices.
- Slice the Steak: Thinly slice the rested steak against the grain; this helps keep it tender.
- Assemble the Bowls: Spread hummus over half of each serving bowl. Fill the other half with cooked quinoa. Arrange the sliced steak over the quinoa, then top with halved cherry tomatoes, diced green bell pepper, diced red onion, crumbled feta, and halved kalamata olives.
- Prepare the Herb Yogurt Dressing: In a bowl, whisk together Greek yogurt, lemon juice, lemon zest, grated garlic, oregano, fresh or dried mint, salt, and pepper until well combined. While continuing to whisk, slowly drizzle in olive oil until the dressing is smooth and creamy.
- Finish and Serve: Drizzle the herb yogurt dressing generously over the assembled bowls. Garnish with additional fresh mint if desired and serve immediately.
Notes
- For medium to well-done steak, cook until the internal temperature reaches 145°F as recommended by the USDA.
- To save time, you can substitute the homemade herb yogurt dressing with store-bought Tzatziki or Greek dressing.
- Prepare quinoa, chop vegetables, and make dressing ahead of time to streamline meal prep and assembly on busy days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
