Summer Steak Bowl

A bed of crisp greens and veggies provides the perfect contrast to creamy hummus, sweet grilled bell peppers, and juicy steak.

Ingredients

Ingredients
Servings:
Bowl
g
Sirloin Steak
tbsp
Olive Oil
g
Cherry Tomatoes
Purple Onion
g
Romain Lettuce
Cucumber
g
Premade Hummus
g
Feta Cheese
Bell Pepper
tbsp
Sugar
tbsp
Kosher Salt
tbsp
Fresh Dill
Herbed Yoghurt Dressing
g
Greek Yoghurt
tbsp
Olive Oil
tbsp
Lemon Juice
Garlic Clove
tsp
Dried Oregano
tsp
Dried Dill
Salt & Pepper to taste
Calories
per serving
513
Carbs
28
Protein
37
Fat
28

Instructions

Preparing In The Kitchen
  1. For the dressing, peel and mince the garlic clove. In a small bowl, combine all the ingredients and whisk to combine. Season with salt and pepper. Store in the fridge.
  2. Wash for the lettuce, cherry tomatoes and romaine lettuce. Dry the cherry tomatoes and cut in half. Spin the lettuce dry and cut into 2 cm strips. Cut the feta into bite-sized cubes. Wash and peel the cucumber and cut in cubes.
  3. Wash, core and quarter the pepper. Lightly salt and sugar each piece. Heat 2 tablespoons of olive oil in a grill pan. Add the steak and paprika in the pan and fry for about 4 minutes on each side. Season the steak with salt and pepper. After roasting, let the steak rest in the pan with the remaining heat for about 4 minutes and turn it occasionally.
  4. Remove steak to a plate and cover loosely with another plate, or oil and allow steak to rest for 10 minutes before slicing thinly against the grain.
  5. While the steak rests, divide the chopped romaine between 4 plates or shallow bowls. Top with sliced steak, grilled bell pepper, hummus, chopped cucumbers, tomatoes, and feta cheese.
  6. Drizzle with herbed yoghurt dressing and garnish with fresh dill.

Preparing In The Kitchen
  1. For the dressing, peel and mince the garlic clove. In a small bowl, combine all the ingredients and whisk to combine. Season with salt and pepper. Store in the fridge.
  2. Wash for the lettuce, cherry tomatoes and romaine lettuce. Dry the cherry tomatoes and cut in half. Spin the lettuce dry and cut into 2 cm strips. Cut the feta into bite-sized cubes. Wash and peel the cucumber and cut in cubes.
  3. Wash, core and quarter the pepper. Lightly salt and sugar each piece. Heat 2 tablespoons of olive oil in a grill pan. Add the steak and paprika in the pan and fry for about 4 minutes on each side. Season the steak with salt and pepper. After roasting, let the steak rest in the pan with the remaining heat for about 4 minutes and turn it occasionally.
  4. Remove steak to a plate and cover loosely with another plate, or oil and allow steak to rest for 10 minutes before slicing thinly against the grain.
  5. While the steak rests, divide the chopped romaine between 4 plates or shallow bowls. Top with sliced steak, grilled bell pepper, hummus, chopped cucumbers, tomatoes, and feta cheese.
  6. Drizzle with herbed yoghurt dressing and garnish with fresh dill.

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