Mediterranean Steak Bowl (Printable Version)

Juicy grilled steak with fresh vegetables, herbed rice and zesty yogurt sauce for a flavorful meal.

# What You Need:

→ Steak & Marinade

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→ Herbed Rice

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→ Vegetables & Toppings

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→ Yogurt Sauce

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# Directions:

01 - Combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper in a shallow dish. Add steak and coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for optimal flavor penetration.
02 - Rinse rice under cold water until water runs clear. Bring 2 cups water to boil in a saucepan. Add rice and 1/2 tsp salt. Reduce heat to low, cover, and simmer for 12-15 minutes until tender. Remove from heat, fluff with fork, and fold in parsley, dill, and mint.
03 - Halve cherry tomatoes, dice cucumber, thinly slice red onion, halve olives, crumble feta, and slice roasted peppers. Arrange all toppings on a platter or separate containers for easy assembly.
04 - Whisk together Greek yogurt, lemon juice, olive oil, minced garlic, and chopped dill in a small bowl until smooth and well combined. Season with salt and pepper to taste. Refrigerate until serving.
05 - Heat grill pan or skillet over medium-high heat. Remove steak from marinade and pat dry with paper towels. Grill for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130-135°F. Transfer to cutting board and rest for 5 minutes.
06 - Slice rested steak thinly against the grain. Divide herbed rice among 4 bowls. Arrange steak slices, tomatoes, cucumber, red onion, olives, feta, and roasted peppers over rice. Drizzle with yogurt sauce and serve immediately.

# Expert Tips:

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  • The steak gets incredible flavor from a simple marinade you probably already have in your pantry
  • Everything comes together in under 45 minutes but tastes like it took all afternoon
  • The yogurt sauce ties everything together with bright freshness
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  • Letting the steak rest before slicing is non negotiable or all the juices will run out onto the cutting board
  • The yogurt sauce can be made ahead and actually tastes better after the flavors meld for an hour
  • Slicing against the grain is what makes flank steak tender instead of chewy
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  • Pat the steak completely dry before grilling for the best sear
  • Warm the rice slightly before assembling cold meal prep bowls

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