Ingredients
Scale
- 1 lb flank steak (or NY strip/sirloin)
- 1 pint grape or cherry tomatoes
- ½ medium red onion, cut into 1-inch pieces
- 1 head romaine lettuce, chopped
- 1 large cucumber, chopped
- ⅓ cup pitted kalamata olives, sliced
- 1 cup garlic hummus
- ½ cup crumbled feta cheese
- 1 cup plain yogurt
- 1 Tbsp olive oil
- Juice of ½ lemon
- 1 large clove garlic, minced
- ½ tsp dried oregano
- ½ tsp dried dill
- ½ tsp salt
- 2 tsp chopped fresh mint (or ½ tsp dried mint)
- 2 tsp oil of choice (such as avocado oil or olive oil)
Instructions
- Prepare the herbed-yogurt dressing by whisking together yogurt, oil, lemon juice, minced garlic, oregano, dill, salt, and mint in a small bowl until smooth.
- Preheat the grill to high heat (450°F).
- Season both sides of the flank steak with salt and pepper.
- Skewer cherry tomatoes and onion pieces; brush lightly with oil and season.
- Grill the steak for about 4-5 minutes on each side for medium-rare doneness and grill veggies for 5-8 minutes until tender.
- Allow steak to rest before slicing.
- Assemble bowls with chopped romaine topped with sliced steak, grilled veggies, dollops of hummus, cucumber, olives, and feta.
- Drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 380g)
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 80mg