Mediterranean Steak and Rice Bowls

 Ingredients

For the Steak Marinade

• 1 – 1.5 pounds flank steak
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 4 cloves fresh garlic, crushed

For the Bowls

• 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 (for garnish)

For the Greek Yogurt Dressing

• 1 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon fresh chopped mint
• Salt and pepper to taste

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Instructions

1. Marinate the Steak:

   • In a bowl, whisk together all of the marinade ingredients (red wine vinegar, olive oil, oregano, dijon mustard, salt, pepper, lemon juice, and crushed garlic).
   • Add the flank steak to a large storage bag, then pour the marinade over the steak. Seal the bag and refrigerate for at least 2 hours or up to overnight.

2. Make the Greek Yogurt Dressing:

   • Add the Greek yogurt, lemon juice, olive oil, fresh mint, salt, and pepper to a blender or food processor. Blend until smooth.
   • Transfer to a bowl, cover, and set in the fridge until ready to serve.

3. Cook the Steak:

   • Remove the marinated steak from the fridge and let it come to room temperature.
   • Heat a skillet or grill pan over medium-high heat and add 1 tablespoon of oil.
   • Shake off excess marinade from the steak and add it to the hot pan. Cook for about 4-5 minutes per side until browned and the internal temperature reaches 130°F (for medium-rare).
   • Remove the steak from the pan and let it rest on a cutting board, tented with foil, for about 5-10 minutes.
   • Slice the steak thinly against the grain.

4. Assemble the Bowls:

   • Start by adding chopped romaine and white rice as the base in each bowl.
   • Top with sliced steak, cucumber, diced tomato, olives, hummus, feta cheese, and a drizzle of the yogurt-mint dressing.
   • Garnish with fresh chopped dill and mint.