Greek Salad with Grilled Steak
User Reviews
5
Greek Salad with Grilled Steak
Description
Greek Salad with Grilled Steak features skirt steak marinated with garlic, oregano, red wine vinegar, Worcestershire sauce, salt, and pepper then grilled to medium doneness and rested before slicing. The salad includes fresh romaine lettuce, chopped cucumber, cherry tomatoes, kalamata olives, capers, and red onion, paired with crumbled feta cheese marinated separately in olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. This combination offers a well-rounded and fresh Mediterranean profile with bright, tangy notes from the marinated feta and vegetables alongside the succulent, savory grilled steak.
The skirt steak develops a flavorful crust from grilling, with a tender interior thanks to the marinade and resting period. The salad remains crisp and refreshing, complementing the warm slices of meat. The texture contrast and interplay of salty, acidic, and herbal flavors create a balanced dish.
Serve the salad shortly after assembling, dressing it with the marinated feta and vegetable mix, then adding the chopped romaine lettuce. It works well as a satisfying main course for lunch or dinner. The components can be prepared up to a day in advance, keeping the romaine separate until ready to serve to maintain its crunch.
Substitute well-marbled cuts like flap or ribeye steak as preferred, adjusting marinade time accordingly. Cooking on a skillet is a useful alternative to grilling if needed. Consider other proteins such as grilled chicken or shrimp, or a vegetarian option like marinated sautéed tofu for variation. The salad is best eaten fresh but will keep for several days without lettuce.
Ingredients
For Marinating the Steak
- 3 tablespoon extra-virgin olive oil
- 3 cloves garlic roughly chopped
- 1 tablespoon oregano dried
- 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 red pepper flakes crushed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
For the Salad
- 2 tablespoon flat-leaf parsley chopped, fresh
- 1 medium cucumber halved, seeds removed and roughly chopped
- 1 cup cherry tomato halved
- 1 .75 oz capers drained, about ½ cup
- ½ cup kalamata olives pitted, halved
- ½ cup red onion chopped
- 2 cups romaine lettuce chopped
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
- Use well-marbled skirt or flap steak and marinate at least 4 hours for tenderness.
- Ribeye or strip steaks can be marinated for about an hour and grilled similarly.
- Steak can be cooked on a hot cast-iron skillet for 3 to 5 minutes per side if a grill is unavailable.
- Prepare salad ingredients up to one day ahead; add chopped romaine just before serving to keep it crisp.
- Alternative proteins like grilled chicken, shrimp, or marinated tofu can replace steak for variety.
- Serve the salad soon after slicing warm steak, though it remains tasty when cooler.
- Without lettuce, the salad can be stored for 3 to 4 days; freezing is not recommended.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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