Description
Craving a healthy, vibrant meal that bursts with Mediterranean flavors? Look no further than Slow Cooker Mediterranean Steak Bowls! This delightful recipe features tender, slow-cooked steak seasoned with warm spices, paired with a colorful medley of cherry tomatoes, cucumbers, red onions, and yellow bell peppers, all topped with a creamy, zesty Greek yogurt sauce and a sprinkle of nuts for crunch.
Ingredients
For the Steak
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Steak (1 lb, flank or sirloin): Provides a tender, flavorful protein base.
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Substitution: Chuck roast, skirt steak, or tofu steaks for vegetarian (adjust cooking time for tofu).
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Salt (1 tsp): Enhances steak flavor.
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Substitution: Sea salt or low-sodium options.
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Black Pepper (½ tsp): Adds mild heat.
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Substitution: White pepper or a pinch of cayenne.
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Olive Oil (1 tbsp): Helps spices adhere and adds richness.
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Substitution: Avocado oil or vegetable oil.
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Paprika (¼ tsp): Brings mild, smoky flavor.
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Substitution: Smoked paprika or chili powder.
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Cumin (¼ tsp): Adds warm, earthy notes.
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Substitution: Ground coriander or omit.
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For the Vegetable Medley
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Cherry Tomatoes (2 cups, halved): Adds juicy, sweet-tart flavor.
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Substitution: Grape tomatoes or diced regular tomatoes.
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Cucumber (1, diced): Provides crisp, refreshing crunch.
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Substitution: Zucchini or celery.
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Red Onion (½, thinly sliced): Brings sharp, pungent bite.
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Substitution: Shallots, green onions, or pickled onions.
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Yellow Bell Pepper (½ cup, diced): Adds sweet, colorful crunch.
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Substitution: Red or green bell pepper or diced carrots.
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Fresh Parsley (¼ cup, chopped): Infuses vibrant, herbaceous flavor.
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Substitution: Cilantro, dill, or basil.
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For the Yogurt Sauce
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Plain Greek Yogurt (½ cup): Creates a creamy, tangy base.
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Substitution: Sour cream, labneh, or vegan yogurt.
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Olive Oil (2 tbsp): Adds richness and smooth texture.
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Substitution: Avocado oil or omit for lighter sauce.
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Lemon Juice (1 tbsp): Brings bright, zesty acidity.
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Substitution: Lime juice or ½ tbsp white vinegar.
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Garlic (1 clove, minced): Infuses savory depth.
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Substitution: ¼ tsp garlic powder.
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Paprika (¼ tsp): Adds subtle warmth.
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Substitution: Smoked paprika or chili powder.
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Cumin (¼ tsp): Enhances earthy, Mediterranean flavor.
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Substitution: Ground coriander or omit.
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Salt and Pepper (to taste): Balances the sauce.
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Substitution: Sea salt or low-sodium options.
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For Garnish (optional)
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Almonds or Nuts of Choice (¼ cup, chopped): Adds crunchy texture.
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Substitution: Pine nuts, walnuts, or sunflower seeds.
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Fresh Parsley (chopped): Enhances vibrancy and freshness.
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Substitution: Cilantro or chives.
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Why They’re Important: The steak provides a hearty, protein-packed base, while the vegetable medley adds color, crunch, and nutrition. The Greek yogurt sauce delivers creamy, tangy Mediterranean flair, and spices like paprika and cumin tie the dish together with warm, earthy notes. Nuts and parsley elevate the bowls with texture and a polished finish.
Instructions
Step 1: Prepare the Steak
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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.
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Place the whole steak in the slow cooker. Add ¼ cup beef broth or water to keep it moist during cooking.
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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.
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Step 2: Slow Cook the Steak
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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.
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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).
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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).
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Step 3: Prepare the Vegetable Medley
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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.
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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.
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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.
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Step 4: Make the Yogurt Sauce
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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.
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Taste and adjust seasoning, adding more lemon juice for tang or salt for balance. Set aside at room temperature or refrigerate if preparing early.
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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.
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Step 5: Assemble the Bowls
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Divide the vegetable medley evenly among 4 serving bowls, creating a colorful base.
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Top each bowl with sliced steak, arranging it neatly over the vegetables.
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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).
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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.
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Step 6: Garnish and Serve
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Sprinkle each bowl with 1 tbsp chopped almonds (or nuts of choice) and a pinch of fresh parsley for crunch and freshness.
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Serve warm or at room temperature, encouraging diners to mix the components for a blend of flavors and textures.
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Pair with pita bread, quinoa, or a side of hummus and olives for a complete Mediterranean meal.
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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.
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