I have made a few bowls for this blog, and I have to say I’ve liked every one of them. They’re such great meal options! Depending on the meal/recipe, you can get your protein, vegetables, and carbs all in one recipe served in one bowl. The extra planning you have to do for a typical meal is gone. Poof! All you have to do is round up the ingredients and get cooking. I love it! These Mediterranean Steak Bowls are loaded with plenty of things I love, one I’m kind of meh on (tomatoes), and promise to be reasonably quick (ready in 45 minutes). They sound like the dinner of my dreams. Well, my dreams when I’m cooking dinner, not a 5-star chef. Let’s find out if this recipe will make my dreams come true!
This Mediterranean Steak Bowl with Herbed-Yogurt Dressing is proof that food served in bowls just tastes better. A bed of crisp greens and veggies provides the perfect contrast to creamy hummus, sweet grilled tomatoes, and tender steak. And the dressing plus a sprinkle of salty feta cheese brings it all together for a restaurant-quality meal at home.
The Ingredients
The list of ingredients for this recipe takes up almost the entire first page, but don’t let that intimidate you! Spoiler alert: You’ll get a great big bowl of awesome when you combine them.
I had to buy most everything but the oil, seasonings, and olives, but nothing was difficult to find. The flank steak was the priciest item on my shopping list, but it wasn’t unreasonable. I found an exactly 1-pound cut for $9.99.
The type of cucumber isn’t specified, but I opted for an English cucumber. They’re large, and I love cucumber. They are also seedless with very thin skin, so no peeling or seeding is needed. These cucumbers are a little pricey compared to your run-of-the-mill cucumber but worth it in this case.
The Process
This recipe has two parts: making the herbed yogurt dressing and making the bowl ingredients. Here’s how my time was spent:
- 4 minutes to make the herbed yogurt dressing
- 34 minutes to make the bowls
- 38 minutes total
Herbed Yogurt Dressing
The dressing says it can be stored for up to 5 days, so I decided to whip it up the day before the bowls. This part was incredibly easy, and I had it done in 4 minutes. I did do things slightly different from the recipe, though. Instead of whisking the ingredients together in a small bowl, I used the container I planned to store the dressing in.
A 2-cup sealed container was big enough to hold all the ingredients and let me stir everything very thoroughly. I’m not sure if what I did qualified as whisking, but I made sure everything was well blended.
After that, I popped the lid on, put the dressing into my refrigerator, and wandered off to do whatever it is I do for the remaining 23 hours 56 minutes of the day.
Steak and Vegetable Skewers
This recipe gives you the option of grilling your steak outside or broiling it in the oven. While I do appreciate the option, I opted to grill it outside. It’s a little less convenient when I’m cooking in my kitchen and grilling on the patio, but it’s manageable and worth it for that grilled flavor.
I started off by preheating the grill (I use propane, so it’s easy) and then started on the flank steak and skewers. The steak was simple, just sprinkle with salt and pepper. The vegetable skewers were also easy but took a little more time.
Once I got the tomatoes and onions onto the skewers, I gathered up my equipment and moved this production outside to the grill. I like my beef on the rare side, so I opted for the shortest grill-time listed, 4 minutes per side. The vegetables needed to be grilled for 5-8 minutes, so that worked out perfectly. I grilled them at the same time, then I moved back into the kitchen.
After covering the meat and vegetables with a piece of foil, I finished prepping the rest of the ingredients. That involved plenty of chopping and measuring, but it was easy to do. By the time I finished that and made up 2 Mediterranean steak bowls, only 34 minutes had gone by. Nice!
