Description

Craving a vibrant, healthy, and flavorful dish that’s perfect for a quick weeknight dinner or a romantic Valentine’s Day meal? Slow Cooker Mediterranean Steak Bowls are your answer! Adapted from the original stovetop recipe, this slow cooker version features tender flank or sirloin steak seasoned with salt and pepper, slow-cooked to perfection, paired with a colorful mix of cherry tomatoes, cucumber, red onion, yellow bell pepper, and fresh parsley, and topped with a creamy Greek yogurt sauce infused with lemon, garlic, paprika, and cumin.

Ingredients

Steak (1 lb, flank or sirloin recommended):
- Why it’s important: Provides a lean, flavorful protein base.
- Substitutions: Ribeye, skirt steak, or portobello mushrooms for vegetarian (cook 3–4 hours on low).
Salt (to taste, about ¾ tsp):
- Why it’s important: Enhances the steak and vegetable flavors.
- Substitutions: Sea salt or kosher salt.
Black Pepper (to taste, about ½ tsp):
- Why it’s important: Adds mild heat and depth to the steak.
- Substitutions: White pepper or a pinch of cayenne.
Cherry Tomatoes (2 cups, halved, ~1 pint):
- Why it’s important: Adds juicy, sweet-tart flavor to the vegetable mix.
- Substitutions: Grape tomatoes, diced Roma tomatoes, or roasted red peppers.
Cucumber (1, diced, ~1.5 cups):
- Why it’s important: Provides crisp, refreshing texture.
- Substitutions: Zucchini, celery, or jicama.
Red Onion (½, thinly sliced, ~½ cup):
- Why it’s important: Adds sharp, tangy crunch.
- Substitutions: White onion, shallots, or pickled onions.
Yellow Bell Pepper (½, diced, ~½ cup):
- Why it’s important: Brings sweet, colorful crunch.
- Substitutions: Red or green bell pepper, or diced carrots.
Fresh Parsley (¼ cup, chopped, plus extra for garnish):
- Why it’s important: Adds fresh, herbaceous flavor and vibrant color.
- Substitutions: Cilantro, dill, or green onions.
Plain Greek Yogurt (½ cup):
- Why it’s important: Creates a creamy, tangy sauce base.
- Substitutions: Sour cream, vegan yogurt, or labneh.
Olive Oil (2 tbsp):
- Why it’s important: Adds richness to the yogurt sauce and helps cook the steak.
- Substitutions: Avocado oil or grapeseed oil.
Lemon Juice (1 tbsp, ~½ lemon):
- Why it’s important: Provides bright, tangy acidity to the sauce.
- Substitutions: Lime juice or white wine vinegar.
Garlic Clove (1, minced, ~1 tsp):
- Why it’s important: Infuses the sauce with savory, aromatic flavor.
- Substitutions: ¼ tsp garlic powder or ½ tsp garlic paste.
Paprika (¼ tsp):
- Why it’s important: Adds mild, smoky flavor to the sauce.
- Substitutions: Smoked paprika or chili powder.
Cumin (¼ tsp):
- Why it’s important: Brings warm, earthy flavor to the sauce.
- Substitutions: Ground coriander or omit.
Almonds or Nuts of Choice (¼ cup, chopped, optional, for garnish):
- Why it’s important: Adds crunchy texture and nutty flavor.
- Substitutions: Pine nuts, walnuts, or sunflower seeds for nut-free.

Additional for Slow Cooker:

Beef or Vegetable Broth (¼ cup):
- Why it’s important: Keeps the steak moist during slow cooking.
- Substitutions: Water or red wine for added flavor.

Tip: Use fresh, ripe vegetables for the best texture, and choose full-fat Greek yogurt for a rich, creamy sauce. Slice steak thinly after cooking for easy eating.

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Instructions

Step 1: Prepare and Sear the Steak

Season 1 lb flank or sirloin steak with ¾ tsp salt and ½ tsp black pepper on both sides.
Heat a skillet or grill pan over medium-high heat with 1 tbsp olive oil. Sear the steak for 2–3 minutes per side to develop a golden crust but not fully cook through (the slow cooker will finish cooking).
Transfer the seared steak to the slow cooker and add ¼ cup beef or vegetable broth to maintain moisture.
Tip: Pat the steak dry before seasoning for a better sear, and avoid overcrowding the skillet to ensure browning.

Step 2: Slow Cook the Steak

Cover and cook on low for 4–5 hours or high for 2–3 hours, until the steak is tender and cooked to your desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
Check doneness early with a meat thermometer to avoid overcooking, as slow cookers vary.
Remove the steak, let it rest for 5 minutes, then slice thinly against the grain.
Tip: If excess liquid accumulates, drain some before slicing to keep the steak firm.

Step 3: Prepare the Vegetables

In a large bowl, combine 2 cups halved cherry tomatoes, 1 diced cucumber, ½ thinly sliced red onion, ½ diced yellow bell pepper, and ¼ cup chopped fresh parsley.
Toss with a pinch of salt and 1 tsp olive oil to enhance flavors. Set aside or refrigerate until ready to assemble.
Tip: Dice vegetables uniformly for a cohesive texture, and add parsley just before serving to maintain freshness.

Step 4: Make the Yogurt Sauce

In a small bowl, combine ½ cup plain Greek yogurt, 1 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. Taste and adjust seasoning, adding more lemon juice for tang or paprika for warmth. Refrigerate until ready to serve.
Tip: Make the sauce ahead to let flavors meld, and use a whisk for a smoother consistency.

Step 5: Assemble the Bowls

Divide the vegetable mixture evenly among 4 serving bowls (~1 cup per bowl).
Top each bowl with sliced steak (~¼ lb per bowl), arranging it neatly over the vegetables.
Drizzle or dollop each bowl with 2–3 tbsp of the Greek yogurt sauce, letting it cascade over the steak and veggies.
Garnish with extra chopped parsley and 1 tbsp chopped almonds or nuts (optional) for crunch.
Tip: For a warm dish, reheat the sliced steak briefly in a skillet before assembling, or serve at room temperature for a fresh, Mediterranean feel.

Step 6: Serve

Serve the bowls warm or at room temperature, encouraging diners to mix the components for the best flavor.
Pair with pita bread, roasted chickpeas, or a side of hummus for a complete Mediterranean meal.
Tip: Serve in wide, shallow bowls for a vibrant presentation, and offer extra sauce on the side for dipping.