Name: Mediterranean Steak Bowl
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Cuisine: Mediterranean
Ingredients: 1 lb skirt steak (grass-fed and finished if you’re able!); 1/2 large lemon, juiced; 3 Tbsp olive oil; 5 large garlic cloves, minced; 1 tsp granulated onion; Salt; 1 cup plain yogurt – I use Nancy’s whole-milk grass-fed yogurt; 1 small lemon, juiced; 1 garlic clove, minced (or 1/2 tsp granulated garlic); 2 Tbsp chopped fresh dill; 1/4 rounded tsp salt, more to taste; 1/2 cup pickled red onion – see my homemade recipe; 1/2 cup sliced Kalamata olives; 1/2 cup hummus (I used roasted red pepper hummus); 1/2 cup crumbled feta; 2-3 cups chopped romaine lettuce; 1 cucumber, halved and sliced; 1-2 tomatoes, cut into small wedges; Pickled pepperoncini

Mediterranean Steak Bowl

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Author: Christine Manes
Prep Time: 40 minutes
Cook Time: 8 minutes
Total Time: 48 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean

Ingredients

Scale

Steak:

1 lb skirt steak (grass-fed and finished if you’re able!)

1/2 large lemon, juiced

3 Tbsp olive oil

5 large garlic cloves, minced

1 tsp granulated onion

Salt

Dill yogurt sauce:

1 cup plain yogurt – I use Nancy’s whole-milk grass-fed yogurt

1 small lemon, juiced

1 garlic clove, minced (or 1/2 tsp granulated garlic)

2 Tbsp chopped fresh dill

1/4 rounded tsp salt, more to taste

To serve:

1/2 cup pickled red onion – see my homemade recipe

1/2 cup sliced Kalamata olives

1/2 cup hummus (I used roasted red pepper hummus)

1/2 cup crumbled feta

2–3 cups chopped romaine lettuce

1 cucumber, halved and sliced

1–2 tomatoes, cut into small wedges

Pickled pepperoncini

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Instructions

If homemaking your own pickled red onion, then do that before anything else to give it time to sit.
Marinate the steak: Cut the steak into 3 or 4 pieces so that it’ll all fit into a large skillet when ready to cook. Place the steak on a platter or baking sheet of some sort, then rub the steak with the olive oil, lemon juice, and minced garlic cloves then sprinkle both sides with granulated onion and salt. Let it marinate in the refrigerator for 30 minutes or up to 12 hours.
Prep the dill yogurt sauce by mixing all ingredients in a medium bowl.
Prep all the veggies as instructed.
Cook the skirt steak: Preheat a skillet to medium-high heat or a little above medium if your stove runs hot (I have an electric stove and just a little above medium works better for me for this!). Make sure it’s properly preheated so that you get a nice sear on the steak when you place it in. Once preheated, add avocado oil to prevent sticking, then lay the skirt steak down into the pan (be careful because it will sizzle). Cook for about 4-5 minutes on each side until the internal temp reads 145ºF (medium-rare). I recommend cooking the thinner edge pieces for a little less time than the thicker pieces (the thin pieces on mine only took 3 minutes on each side). Remove the skirt steak from the pan, let it rest 10 minutes, then thinly slice it, and make sure to go against the grain so that it’s more tender.
To serve: Put a bed of lettuce, cucumber, tomato, and a big spoonful of hummus at the bottom of a shallow bowl. Top with the sliced skirt steak, Kalamata olives, pepperoncini, a good helping of pickled red onion, crumbled feta, and a big spoonful of the dill yogurt sauce.

Equipment

17-inch Cast Iron Skillet

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Find it online: https://homecookedliving.com/mediterranean-steak-bowl/