Description
Mediterranean Steak and Rice Bowls with tangy marinated flank steak, white rice, and a creamy yogurt mint dressing. This recipe is perfect for busy weeknights and easy meal prep!
Ingredients
Scale
Ingredients
- 1 – 1.5 pounds flank steak
Steak Marinade
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoons dried oregano
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- juice of 1 lemon
- 4 cloves fresh garlic, crushed
Bowls
- 5-Minute Greek Yogurt Dressing
- 4 cups chopped romaine lettuce
- 2 cups white rice
- 1 cup sliced cucumber
- 1 cup diced tomato
- 1 cup olives
- 1/4 cup hummus
- 1/4 cup feta cheese
- fresh chopped dill and mint
Instructions
- Marinate Steak: Add all of the marinade ingredients to a mixing bowl and whisk together until well combined. Add the steak to a large storage bag and then pour the marinade into the bag over the steak. Seal the bag and let the steak marinade in the fridge for at least 2 hours or up to overnight.
- Make the Greek Yogurt Dressing: Add all of the dressing ingredients to a blender or food processor. Pulse or blend until well combined and then transfer to a bowl. Cover and set aside in the fridge until ready to use.
- Cook the Steak: When you’re ready to cook the steak, remove it from the fridge and allow it to come to room temperature. Heat a large skillet or grill pan over medium high heat. Once the pan is hot, add 1 tablespoon of oil. Remove the steak from the marinade and shake off any excess marinade. Add the steak to the hot skillet and cook for 4-5 minutes per side until browned and the internal temp reaches 130 degrees (medium-rare).
- Remove the steak from the skillet and let rest on a cutting board tented with foil for about 5-10 minutes before slicing thinly.
- Assemble the Bowls: Start with chopped romaine and white rice then add the sliced steak and all of your favorite toppings and a drizzle of the yogurt-mint dressing.
