5 from 18 votes
Greek Salad with Grilled Steak
Greek Salad with Grilled Steak combines marinated skirt steak with a vibrant mix of romaine, cucumber, cherry tomatoes, olives, and red onion. Crumbled feta cheese marinated in olive oil, vinegar, oregano, and pepper accompanies the salad, offering a tangy creaminess. The steak's marinade tenderizes the meat and enhances its flavor, while grilling imparts a slight char and juiciness. This salad delivers a satisfying balance of textures and Mediterranean flavors, suitable for a hearty lunch or light dinner. Assemble just before serving to keep the greens crisp.
Prep Time
25 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 35 mins
Servings:
6
people
Calories:
376 kcal
Course:
Salad
Cuisine:
Greek
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 376
% 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.