Step 1: Prepare the Steak

1. Season 1 lb flank or sirloin steak with 1 tsp salt, ½ tsp black pepper, ¼ tsp paprika, ¼ tsp cumin, and 1 tbsp olive oil. Rub the spices and oil evenly over the steak.

2. Place the whole steak in the slow cooker. Add ¼ cup beef broth or water to keep it moist during cooking.

   • Tip: Trim excess fat from the steak for a leaner result. Use a slow cooker liner for easy cleanup. If using a thicker cut, slice into 1-inch thick pieces for faster cooking.

Step 2: Slow Cook the Steak

1. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the steak is tender and reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

2. Remove the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain into strips or bite-sized pieces. Reserve any slow cooker juices for drizzling or another use (e.g., soup).

   • Tip: Check doneness early with a meat thermometer to avoid overcooking. Resting ensures juicy slices. For a seared finish, quickly sear the cooked steak in a hot skillet for 1 minute per side (optional).

Step 3: Prepare the Vegetable Medley

1. In a large bowl, combine 2 cups halved cherry tomatoes, 1 diced cucumber, ½ thinly sliced red onion, ½ cup diced yellow bell pepper, and ¼ cup chopped fresh parsley.

2. Toss with a pinch of salt and pepper to enhance flavors. Set aside at room temperature for up to 1 hour or refrigerate if preparing earlier.

   • Tip: Dice vegetables uniformly for a balanced bite. Pat cucumbers dry if watery to prevent diluting the bowl. Add parsley just before serving to keep it vibrant.

Step 4: Make the Yogurt Sauce

1. In a small bowl, combine ½ cup plain Greek yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, ¼ tsp paprika, ¼ tsp cumin, and a pinch of salt and pepper. Mix until smooth and well-blended.

2. Taste and adjust seasoning, adding more lemon juice for tang or salt for balance. Set aside at room temperature or refrigerate if preparing early.

   • Tip: Use full-fat Greek yogurt for creaminess or nonfat for a lighter option. Mince garlic finely for even distribution. Double the recipe for extra sauce.

Step 5: Assemble the Bowls

1. Divide the vegetable medley evenly among 4 serving bowls, creating a colorful base.

2. Top each bowl with sliced steak, arranging it neatly over the vegetables.

3. Spoon a generous dollop of Greek yogurt sauce over the steak (about 2-3 tbsp per bowl). Drizzle with any reserved slow cooker juices for extra flavor (optional).

   • Tip: Layer ingredients for a vibrant presentation—vegetables on the bottom, steak in the center, and sauce as a creamy crown. Warm bowls slightly for a cozy touch.

Step 6: Garnish and Serve

1. Sprinkle each bowl with 1 tbsp chopped almonds (or nuts of choice) and a pinch of fresh parsley for crunch and freshness.

2. Serve warm or at room temperature, encouraging diners to mix the components for a blend of flavors and textures.

3. Pair with pita bread, quinoa, or a side of hummus and olives for a complete Mediterranean meal.

   • Tip: Toast nuts lightly for enhanced flavor. Serve in wide, shallow bowls to showcase the colorful layers. Offer extra sauce on the side for dipping.