We’re thrilled to sit down with Katarina Railko, our esteemed hospitality expert, who brings a wealth of experience from the travel, tourism, and entertainment industries. With a keen eye for trends and a passion for culinary innovation, Katarina offers unique insights into the restaurant world. Today, we dive into the inspiration behind a seasonal standout—the Mediterranean Steak Bowl—exploring how bold flavors, fresh ingredients, and thoughtful design come together to create a memorable summer dish. From ingredient sourcing to balancing vibrant tastes, Katarina shares her expert perspective on what makes this limited-time offering so special.
How did the idea for a Mediterranean-inspired steak bowl come about, and what sparked the vision for this particular dish?
I think the inspiration came from a desire to capture the essence of Mediterranean cuisine, which is known for its vibrant, fresh flavors and communal dining style. The team wanted to create something that felt like a getaway—a dish that transports you to a sunny seaside spot without leaving your table. It started with a love for bold, herbaceous sauces and grilled meats, which are staples in that region, and evolved into a bowl that balances hearty and light elements. The idea was to craft a summer dish that feels both indulgent and refreshing.
What is it about the Mediterranean Steak Bowl that screams ‘summer’ to you?
It’s all about the bright, lively flavors and the way the dish looks on the plate. The colors from the heirloom tomato and cucumber salad, with its pops of feta and basil, just feel like sunshine. Then you’ve got the grilled steak with that smoky char—it’s reminiscent of outdoor barbecues. The cool tzatziki alongside the spicy zhoug creates this dynamic contrast that mirrors summer’s warmth and the need for something refreshing. It’s a dish that’s satisfying but doesn’t weigh you down, which is exactly what you crave in hotter months.
Can you dive into how the flame-grilled steak is prepared to achieve that perfect smoky crust?
Absolutely. The steak is seared over high heat on a grill to lock in the juices and get that beautiful caramelization on the outside. It’s about timing—cooking it just long enough to develop a crust without overdoing the inside, so it stays tender and juicy. The smokiness comes from the grill’s direct flame, which adds a depth of flavor that pairs so well with the herbaceous toppings. It’s a technique that requires attention, but it’s what makes the steak the star of the bowl.
What’s the significance of using zhoug as a topping, and how does it elevate the overall experience?
Zhoug is this incredible Middle Eastern sauce made from cilantro, chili, and spices, and it brings a punchy, herbal heat to the dish. It’s not just spicy—it’s got layers of freshness that cut through the richness of the steak. We chose it because it’s a bit unexpected for some diners, yet it ties into the Mediterranean theme perfectly. It adds a boldness that makes every bite exciting and encourages you to keep digging in to see how it plays with the other components.
How do the crispy eggplant and broccoli contribute to the texture of the bowl?
They’re essential for adding that satisfying crunch. Both are lightly fried until golden, so you get this crisp exterior that contrasts with the tender steak and the softer elements like the tzatziki. The eggplant brings a slight creaminess inside its crispy shell, while the broccoli offers a bit of bite. Together, they make sure the bowl isn’t just a one-note texture—it’s a mix of soft, crisp, and juicy that keeps your palate engaged.
What role does the heirloom tomato and cucumber salad play in balancing the flavors of the dish?
The salad is the cooling, fresh counterpoint to the richer elements. Heirloom tomatoes and cucumbers, tossed in a light tomato vinaigrette with feta and pickled onions, bring acidity and a burst of juiciness that cuts through the steak’s intensity and the zhoug’s spice. The toasted almonds add a subtle nutty crunch, and the basil ties it back to those Mediterranean roots. It’s like a palate cleanser built into the meal, ensuring no single flavor overpowers the others.
How does the combination of spicy zhoug and creamy tzatziki create harmony in the bowl?
It’s a classic interplay of heat and cool. The zhoug delivers this fiery, herbaceous kick that wakes up your taste buds, while the tzatziki—cool, creamy, and slightly tangy—steps in to soothe that heat. They don’t just coexist; they enhance each other. The tzatziki mellows the spice without dulling it, so you get this back-and-forth dance of bold and calming flavors. It’s a balance that makes the dish feel complete and keeps you coming back for another bite.
Why was warm naan chosen as the side, and how does it enhance the eating experience?
Naan was a natural fit because it’s so versatile and ties into the Mediterranean and Middle Eastern influences of the dish. When it’s warm and slightly charred from the grill, it’s the perfect vehicle for scooping up the sauces and veggies or even wrapping bits of steak for a handheld bite. It adds a comforting, doughy element that makes the meal feel more interactive and communal, like you’re sharing a feast. It’s also a nod to the region’s tradition of breaking bread together.
Since this bowl is a limited-time offer, what goes into the decision to make a dish seasonal rather than a permanent menu item?
Seasonality often comes down to capturing a moment—both in terms of ingredients and mood. Summer calls for lighter, brighter dishes, and ingredients like heirloom tomatoes are at their peak during this time, so it makes sense to highlight them now. Making it limited-time also creates excitement and urgency for guests to try it before it’s gone. It allows the menu to stay dynamic, giving space to experiment with new ideas throughout the year without overwhelming the core offerings. If it resonates with guests, there’s always a chance to bring it back or adapt it for another season.
Can you share how ingredients are sourced for a dish like this, and why that matters?
Sourcing is all about quality and locality whenever possible. For a dish like this, the focus is on finding the freshest vegetables—like those heirloom tomatoes and crisp cucumbers—often from nearby farms to ensure peak flavor and support local growers. The steak is chosen for its quality, ensuring it’s tender and flavorful before it even hits the grill. This matters because fresh, thoughtfully sourced ingredients elevate the entire dish—they’re the foundation of every bite. It’s also about transparency and connecting diners to where their food comes from, which builds trust and enhances the experience.
What’s your forecast for the future of seasonal menu items in the restaurant industry?
I see seasonal offerings becoming even more central to dining experiences. As people grow more conscious of sustainability and the origins of their food, restaurants will lean harder into menus that reflect what’s fresh and local at any given time. I think we’ll see more limited-time dishes tied to specific seasons or even micro-seasons, with a focus on storytelling—explaining why a dish is available now and how it connects to the time of year. Technology will also play a role, helping restaurants predict demand and reduce waste for these short-run items. Ultimately, it’s about creating excitement and keeping menus alive with constant innovation.
