Indulge in the flavors of Greece with this refreshing and hearty farm-fresh Greek steak salad. Packed with crisp vegetables, tangy feta cheese, and succulent grilled steak, this dish blends Mediterranean flavors and wholesome ingredients perfectly.
Prep time: 10 minutes (+ time to marinate)
Cook time: 15-20 minutes*
Serves: 4-6
*Please note that the actual cook time will vary depending on several factors, including the beef's starting temperature, thickness, desired level of doneness, and individual oven differences.
Allow the meat to rest at room temperature for 30 minutes before cooking for best results.
Dressing Ingredients:
¼ c. balsamic vinegar
½ c. extra virgin olive oil
1 T. fresh lemon juice
1 t. Dijon mustard
2 t. Italian seasoning
Sea salt and black pepper, to taste
Salad Ingredients:
1 lbs. Strip steak, approximately 1½” thick
1 T. extra virgin olive oil
1 large avocado, chopped
1 T. fresh lemon juice
Four c. mixed salad greens (or other lettuce of choice)
1 English cucumber, chopped
One c. grape or cherry tomatoes, cut in half
½ medium red onion, thinly sliced
½ c. Kalamata olives, sliced
½ c. Feta cheese, crumbled
Directions:
- Combine the balsamic vinegar, olive oil, lemon juice, and Italian seasoning in a medium bowl. Season with salt and black pepper to taste, and whisk to combine. Set aside.
- Add the steak to a large, sealable freezer bag. Pour half of the balsamic dressing on top and seal tightly. Gently turn the bag to ensure the steak is thoroughly coated in the marinade. Marinate the steak for at least 30 minutes at room temperature (but not more than 2 hours) or place it in the refrigerator overnight. Transfer the remaining half of the dressing to an airtight container and set aside until ready.
- When preparing the salad, place the top oven rack in the center position and preheat the oven to 400°F.
- Turn the exhaust fan to the highest setting and heat olive oil in a large oven-safe skillet over high heat. Remove the steak from the marinade and discard the bag. Add the steak to the hot skillet and sear on all sides, approximately 2 minutes per side.
- Transfer the skillet to the preheated oven and roast the steak to the desired level of doneness, approximately 8 minutes for medium-rare.
- Use an instant-read thermometer to check for doneness. When removed from the oven, the steak should be 5-10°F below the desired temperature (e.g., 135°F for medium-rare). The internal temperature will continue to rise while resting.
- Remove the steak from the oven and transfer it to a plate. Cover loosely and set aside to rest for 5-10 minutes.
- Meanwhile, toss the freshly chopped avocado with the lemon juice to prevent browning. Set aside.
Layer the mixed salad greens, cucumber, tomatoes, red onion, olives, and avocado on a large serving platter and season with salt and black pepper to taste.
Once the steak is rested, slice it into thin strips and place it on the salad. Top with crumbled Feta cheese and serve immediately with the remaining balsamic dressing on the side. Enjoy! - This farm-fresh Greek steak salad is more than just a meal; it's an experience. Combining fresh produce, tangy feta, and juicy steak creates a symphony of flavors that will leave you craving more. So, gather your favorite ingredients, fire up the grill, and enjoy a taste of the Mediterranean right in your kitchen.
