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Mediterranean Steak Bowls

Course Main Course
Cuisine Mediterranean
Keyword Mediterranean Steak Bowls
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 servings
Calories
Author Eva Fry

Ingredients

  • AdapTable Meals Garlic Butter Sirloin Steak
  • 1 cup couscous prepared according to package directions
  • 1 pint cherry tomatoes
  • 1 zucchini sliced
  • 1/2 red onion cut into 1" squares for skewers and sliced for salad
  • 1 English cucumber sliced
  • 1 red or yellow peppers sliced
  • 1/2 cup Kalamata olives
  • 1/4 cup feta cheese
  • 1 teaspoon dried oregano
  • 2 cups Romaine lettuce chopped
  • Herb Yogurt Dip
  • 1 cup Greek yogurt
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh mint
  • 2 cloves garlic minced
  • 4 tablespoons fresh lemon juice divided
  • 3 tablespoons olive oil divided
  • salt and pepper to taste

Instructions

  • Take the steaks out of the refrigerator and bring them to room temperature while prepping the ingredients.
  • Prepare the couscous according to package directions.
  • Assemble the veggie skewers by threading cherry tomatoes, chopped red onions, and sliced zucchini on skewers.
  • Prepare the Greek salad by combining in a bowl halved cherry tomatoes, diced peppers, diced cucumber, Kalamata olives, feta cheese and sliced red onion.  Toss with 2 tablespoons olive oil and 2 tablespoons lemon juice.  Season with dried oregano, salt and pepper to taste.  Set aside.
  • Prepare the herb yogurt sauce by combining Greek yogurt with fresh mint, dill, minced garlic, 2 tablespoons of lemon juice, and 1 tablespoon of olive oil.  Stir until combined.
  • Heat the grill to medium-high heat.  Brush the veggies with olive oil and season with salt and pepper.  Place the skewers on the grill.  Grill the veggies for 4 minutes on each side.  Remove the steaks from the package and place the steaks on the grill.  Grill the steaks for 5-6 minutes on each side until the steaks reach 145° F internal temp.
  • Remove the steak and veggie skewers from the grill.  Allow the steaks to rest, covered with foil for 3 minutes before slicing the steak.
  • Assemble the bowls by placing couscous, Romaine lettuce, sliced steak, Greek salad, and a dollop of the herb yogurt sauce in the bowl.  Garnish with fresh parsley, mint or dill.