Mediterranean Steak and Rice Bowls

Name: Mediterranean Steak and Rice Bowls
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 4
Cuisine: Greek
Ingredients: 1 lb Flank Steak (1 – 1.5 pounds flank steak — up to 1.5); ¼ cup Red Wine Vinegar (1/4 cup red wine vinegar); ¼ cup Olive Oil (1/4 cup olive oil); 1 tsp Dried Oregano (1 teaspoons dried oregano); 1 tbsp Dijon Mustard (1 tablespoon dijon mustard); 1 tsp Table Salt (1 teaspoon salt); ½ tsp Black Pepper (1/2 teaspoon black pepper); 1 piece Lemon Juice (juice of 1 lemon); 4 cloves Garlic (4 cloves fresh garlic, crushed); 5 pieces Greek Yogurt Dressing (5-Minute Greek Yogurt Dressing); 4 cup Romaine Lettuce (4 cups chopped romaine lettuce); 2 cup White Rice (2 cups white rice); 1 cup Cucumber (1 cup sliced cucumber); 1 cup Tomato (1 cup diced tomato); 1 cup Olives (1 cup olives); ¼ cup Hummus (1/4 cup hummus); ¼ cup Feta Cheese (1/4 cup feta cheese); 0 pieces Dill (fresh chopped dill and mint)

Mediterranean Steak and Rice Bowls - Dinner (Greek)

140 minGreek

Servings4

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Egg Free

Ingredients

For 4 servings

Flank Steak1 lb · 1 – 1.5 pounds flank steak — up to 1.5
Red Wine Vinegar¼ cup · 1/4 cup red wine vinegar
Olive Oil¼ cup · 1/4 cup olive oil
Dried Oregano1 tsp · 1 teaspoons dried oregano
Dijon Mustard1 tbsp · 1 tablespoon dijon mustard
Table Salt1 tsp · 1 teaspoon salt
Black Pepper½ tsp · 1/2 teaspoon black pepper
Lemon Juice1 piece · juice of 1 lemon
Garlic4 cloves · 4 cloves fresh garlic, crushed
Greek Yogurt Dressing5 pieces · 5-Minute Greek Yogurt Dressing
Romaine Lettuce4 cup · 4 cups chopped romaine lettuce
White Rice2 cup · 2 cups white rice
Cucumber1 cup · 1 cup sliced cucumber
Tomato1 cup · 1 cup diced tomato
Olives1 cup · 1 cup olives
Hummus¼ cup · 1/4 cup hummus
Feta Cheese¼ cup · 1/4 cup feta cheese
Dill0 pieces · fresh chopped dill and mint

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Steps

1Marinate Steak
2Add 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.
3Make the Greek Yogurt Dressing
4Add 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.
5Cook the Steak:
6When 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).
7Remove the steak from the skillet and let rest on a cutting board tented with foil for about 5-10 minutes before slicing thinly.
8Assemble the Bowls
9Start 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.