Greek Salad with Grilled Steak
User Reviews
5.0
18 reviews
Excellent
Greek Salad with Grilled Steak
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This Greek Salad with Grilled Steak brings together two of our favorites things in the world...a Greek salad and beautifully grilled skirt steak. Marinate the steak first for about 4 hours (or overnight), then marinate the feta cheese, then assemble this amazing entree salad. Incredible!
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Ingredients
For Marinating the Steak
- 3 tablespoon extra-virgin olive oil
- 3 cloves garlic roughly chopped
- 1 tablespoon dried oregano
- 2 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 lb skirt steak or flap, or ribeye
For Marinating the Cheese
- 8 oz feta cheese crumbled
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon oregano dried
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
For the Salad
- 2 tablespoon fresh flat-leaf parsley chopped
- 1 medium cucumber halved, seeds removed and roughly chopped
- 1 cup cherry tomatoes halved
- 1 2.75 oz capers drained, about ½ cup
- ½ cup kalamata olives pitted, halved
- ½ cup red onion chopped
- 2 cups romaine lettuce chopped
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Instructions
Marinate the Steak
- In a medium bowl, whisk together 3 tablespoons of the oil with the garlic, oregano, vinegar, Worcestershire sauce, salt, and pepper. Place the steak in a large plastic baggie, or in a small baking dish. Pour the marinade over the steak and turn the meat until it is fully coated. Seal and place in the refrigerator for at least 4 hours and up to overnight.
Marinate the Cheese and Prepping the Salad
- Place the cheese into a large bowl. Mix in the cheese marinade ingredients and chill in the fridge until ready to finish assembling the salad.
- In a separate bowl, mix together the parsley, tomatoes, cucumbers, capers, olives, and red onion. Cover with plastic wrap and set aside.
Cook the Steak
- Prepare a medium-high hot grill.
- Remove the steaks from the marinade and grill for approx. 5 minutes per side, or until an internal temperature of 145°F (medium) is reached. Place on a cutting board and loosely tent with a piece of foil for about 10 minutes. Cutting with the grain, slice the steak into two or three pieces about 3 inches in length. Turn the pieces 90° and cut against the grain into bite-sized strips.
Assemble the Salad
- Remove the large bowl with the marinated cheese from the refrigerator. Mix in the cucumber salad and the chopped romaine.
- Transfer the salad to a large serving platter and use a spatula to place the sliced steak on top. Serve at once.
Notes
- Any thin, well-marbled cut of meat will work. Flap steak is an excellent substitution. Both skirt and flap steaks will definitely need to sit in the marinade for at least 4 hours to allow the meat to break down and become tender once grilled.
- Ribeye or strip steak is also wonderful but they don't need to marinate as long, only about an hour.
- You can also cook the steak in a hot cast-iron skillet on your stove, too. Cook for about 3 to 5 minutes per side. The internal temperature should reach 145°F for medium.
- The various components of the salad can be made up to 1 day in advance. Don't mix the salad with the chopped romaine until just before serving.
- Other options for protein include grilled chicken or shrimp. Marinated and lightly sautéd tofu is great, too, if you're wanting 100% vegetarian. The salad is so flavorful, it's delicious without a protein on top.
- We like serving the salad soon after the meat has been sliced and is still warm. However, it's still really delicious even after the meat cools off.
- The salad is best consumed within a few hours of assembly. If you don't include the chopped Romaine, it will keep in the fridge for 3 to 4 days. We don't recommend freezing this salad.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
6g
(2%)
Protein
23g
(46%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Cholesterol
81mg
(27%)
Sodium
1171mg
(49%)
Potassium
429mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1835IU
(37%)
Vitamin C
10mg
(11%)
Calcium
230mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 81mg | 27% |
| Sodium | 1171mg | 49% |
| Potassium | 429mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1835IU | 37% |
| Vitamin C | 10mg | 11% |
| Calcium | 230mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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