First Step: Mix the herbed-yogurt dressing in a small bowl by combining 1 cup plain yogurt, 1 tablespoon olive or avocado oil, the juice of half a lemon, 1 large clove garlic finely minced, half teaspoon dried oregano, half teaspoon dried dill, half teaspoon salt, and 2 teaspoons chopped fresh mint or half teaspoon dried mint. Whisk everything together and refrigerate it until needed, which keeps for up to five days for a vegan twist, swap yogurt for canned coconut cream and adjust blending for creaminess.

Second Step: Preheat your grill or broiler to high heat, around 450 degrees Fahrenheit. This ensures even cooking; if adapting for low-calorie, use a grill pan with minimal oil to cut fats while achieving that char.

Third Step: Pat 1 lb flank steak dry and season both sides with salt and pepper. For gluten-free prep, ensure your seasoning is pure; grill the steak for 4-5 minutes per side for medium-rare, using a thermometer for precision, and let it rest for 10 minutes before slicing thinly against the grain to keep it tender.

Fourth Step: Thread 1 pint grape or cherry tomatoes and half a medium red onion, peeled and cut into 1-inch pieces, onto skewers. Brush them with 2 teaspoons oil and season with salt and pepper. Grill the veggie skewers for 5-8 minutes, turning occasionally, until the onions soften and tomatoes blister for vegan adaptations, focus on these veggies as the star and extend cooking if using tofu, which might need an extra 2-3 minutes.

Fifth Step: While grilling, prepare the sides by chopping 1 head romaine lettuce and 1 large cucumber. Assemble the bowls by placing the chopped romaine on plates, then add the sliced steak, grilled vegetables, 1 cup hummus, the chopped cucumber, one-third cup sliced pitted kalamata olives, and half cup crumbled feta cheese. For low-carb diets, swap grains with leafy greens to keep the base light.

Final Step: Drizzle the bowls with the herbed-yogurt dressing and garnish with lemon wedges or torn fresh mint leaves. Plate with care for visual appeal, layering for color this completes your Mediterranean steak bowl, ready to enjoy hot or at room temperature, with adaptations like using tempeh for vegetarian options to maintain flavor balance.