Mediterranean Steak Bowl (Print Version)
# Ingredients:
→ For the Steak
01 -
3 cloves garlic, grated
02 -
8 ounces coconut aminos
03 -
½ cup fresh lemon juice
04 -
¼ cup balsamic vinegar
05 -
¾ teaspoon red pepper flakes
06 -
1 ½ pounds flank steak
07 -
1 tablespoon olive oil
→ For the Yogurt Dressing
08 -
½ cup Greek yogurt
09 -
1 large clove garlic, grated
10 -
½ teaspoon salt
11 -
Juice of 1 large lemon
→ For the Bowls
12 -
1 head romaine lettuce, chopped
13 -
1 ½ cups hummus, store-bought or homemade
14 -
3 mini cucumbers, sliced into half moons
15 -
3 large tomatoes, sliced into wedges
16 -
Pickled red onions, store-bought or homemade
17 -
½ cup feta cheese crumbles
18 -
1 lemon, cut into wedges
19 -
Fresh chopped parsley, for garnish
# Instructions:
01 -
Grate 3 cloves of garlic into a large bowl. Add the coconut aminos, lemon juice, balsamic vinegar, and red pepper flakes, and whisk together. Add the flank steak to the marinade, turning to coat all sides. Refrigerate for at least 1 hour or up to 24 hours.
02 -
Heat a large skillet over medium-high heat with olive oil. Once hot, sear the flank steak for 4-5 minutes on one side. Flip and cook for an additional 4-5 minutes, until internal temperature reaches 63°C (145°F) at the thickest part.
03 -
Let the steak rest for 10 minutes, then slice it against the grain into thin strips.
04 -
Whisk together Greek yogurt, grated garlic, sea salt, and lemon juice until smooth and well-combined.
05 -
Divide romaine lettuce among serving bowls. Add equal portions of hummus, cucumber, tomato, pickled onions, sliced steak, and feta cheese. Garnish with a lemon wedge and fresh chopped parsley. Serve with the yogurt dressing.
# Notes:
01 -
For best results, allow the steak to come to room temperature for 30 minutes before cooking.
02 -
You can store components separately in airtight containers for meal prep - they'll keep fresh for up to 3 days.