Scale

1 lb flank or sirloin steak

Salt and pepper to taste

2 cups cherry tomatoes, halved

1 cucumber, diced

½ red onion, thinly sliced

½ cup yellow bell pepper, diced

¼ cup fresh parsley, chopped

For the Yogurt Sauce:
½ cup plain Greek yogurt

2 tbsp olive oil

1 tbsp lemon juice

1 garlic clove, minced

¼ tsp paprika

¼ tsp cumin

Salt & pepper to taste

Optional Toppings:

Almonds or nuts of choice

Feta cheese

Cooked quinoa or couscous

Cook Steak: Season steak with salt and pepper. Grill or pan-sear for 4–5 minutes per side, then rest 5 minutes before slicing.

Prep Veggies: In a bowl, mix cherry tomatoes, cucumber, red onion, bell pepper, and parsley.

Make Sauce: Combine Greek yogurt, olive oil, lemon juice, garlic, paprika, cumin, salt & pepper in a small bowl.

Assemble: In bowls, layer veggies, sliced steak, and a generous spoonful of yogurt sauce.

Garnish: Add chopped almonds, more parsley, and extras like feta or quinoa if desired.

Mediterranean Steak Bowls

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