Description
Let me tell you about my obsession with these Mediterranean Steak Bowls. I threw this together one night when I was sick of the same old dinner routine, and now my family asks for it ALL THE TIME. It’s this perfect combination of juicy steak, nutty grains, fresh veggies, and tangy sauce that somehow feels fancy but comes together in basically no time. It’s my go-to when I need something that feels healthy but doesn’t leave me hunting through the pantry an hour later.
Ingredients
Scale
For the Steak:
- 1 lb flank steak (sirloin works too, but flank is my fave for this)
- 2 tbsp olive oil
- 3 cloves garlic, minced (or more, I won’t judge)
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika (smoked if you have it)
- Juice of 1 lemon
- Salt and pepper to taste (be generous!)
For the Bowls:
- 1 cup uncooked farro (or quinoa, brown rice, whatever grain you like)
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted and halved (the good kind from the olive bar, not the can)
- 6 oz feta cheese, crumbled (get the block and crumble it yourself – way better)
- 1 cup fresh parsley, roughly chopped
- Optional but awesome: 1 avocado, sliced
For the Lemon-Herb Sauce:
- 1/2 cup Greek yogurt (full fat is best here)
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp honey
- 2 tbsp fresh dill, chopped (dried works in a pinch, use 2 tsp)
- 1 garlic clove, grated or very finely minced
- Salt and pepper to taste
- Water to thin if needed