Greek Steak Salad Recipe

This farm-fresh Greek steak salad recipe has our mouths watering every time we think of it! It’s a perfect main dish salad to have for summer meals.

Serve this as a simple backyard family meal or make it for guests. It tastes so light and refreshing and yet, it’s really filling. This recipe serves 4-6 people so simply increase the ingredients as needed.

Our grilled blue cheese burgers are another summertime favorite around here!

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Farm Fresh Greek Steak Salad Recipe

This steak salad is really simple to make, but you will have to allow enough time for it to marinate. We suggest half an hour at room temperature or overnight in the fridge.

Our favorite way to marinate meat is in the freezer. Simply place the bag in the freezer until ready to serve. Take it out the night before and place it in the fridge to thaw. We find that the flavors really infuse into the meat while it’s in the freezer!

Ingredients:

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 lb. Strip steak, approximately 1½” thick
• 1 T. extra virgin olive oil
• ½ medium red onion, thinly sliced
• 1 large avocado, chopped
• 1 T. fresh lemon juice
• 4 c. mixed salad greens (or other lettuce, of choice)
• 1 English cucumber, chopped
• 1 c. grape or cherry tomatoes, cut in half
• ½ c. Kalamata olives, sliced
• ½ c. Feta cheese, crumbled

Instructions:

Salad dressing/meat marinade:

1. In a medium bowl, combine the balsamic vinegar, olive oil, lemon juice, and Italian seasoning. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
2. 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 make sure the steak is thoroughly coated in the marinade.
3. Marinate the steak for at least 30 minutes at room temperature (but not more than 2 hours) or place in the refrigerator overnight. Transfer the remaining half of the dressing to an airtight container and set aside until ready to use.

Preparing the meat/assembling the salad:

1. When ready to prepare the salad, place the top oven rack in the center position and pre-heat the oven to 400°F.
2. Turn the exhaust fan to the highest setting and heat olive oil in a large oven-safe skillet over high heat. Remove steak from marinade and discard the bag. Add the steak to the hot skillet and sear on all sides, approximately 2 minutes per side.
3. Transfer 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. The steak should be 5-10°F below the desired temp (e.g., 135°F for medium-rare) when removed from the oven. The internal temp will continue to rise while resting.
4. Remove steak from oven and transfer to plate. Cover loosely and set aside to rest for 5-10 minutes.
5. Meanwhile, toss the freshly chopped avocado with the lemon juice to prevent browning. Set aside.
6. 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.
7. Once the steak is rested, slice it into thin strips and place it on top of the salad. Top with crumbled Feta cheese and serve immediately with the remaining balsamic dressing on the side. Enjoy!

Notes:

• Please note, the actual cook time will vary depending on a number of factors, including starting temperature of the beef, thickness, desired level of doneness, and individual oven differences.
• For best results, allow the meat to rest at room temperature for 30 minutes prior to cooking.
• For more details on desired temps for roasted beef, see this page: https://www.certifiedangusbeef.com/kitchen/doneness.php

Farm Fresh Greek Steak Salad Recipe

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This farm-fresh Greek steak salad recipe has our mouths watering every time we think of it! It's a perfect main dish salad to have for summer meals.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting Time 30 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American/Canadian, Greek

Servings 6

Calories 485 kcal

Ingredients

  

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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
• 4 c. mixed salad greens or other lettuce, of choice
• 1 English cucumber chopped
• 1 c. grape or cherry tomatoes cut in half
• ½ medium red onion thinly sliced
• ½ c. Kalamata olives sliced
• ½ c. Feta cheese crumbled

Instructions

 

• In a medium bowl, combine the balsamic vinegar, olive oil, lemon juice, and Italian seasoning. 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 bag to make sure 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 in the refrigerator overnight. Transfer the remaining half of the dressing to an airtight container and set aside until ready to use.
• When ready to prepare the salad, place the top oven rack in the center position and pre-heat the oven to 400°F.
• Turn exhaust fan to the highest setting and heat olive oil in a large oven-safe skillet over high heat. Remove steak from marinade and discard the bag. Add the steak to the hot skillet and sear on all sides, approximately 2 minutes per side.
• Transfer skillet to the pre-heated 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. The steak should be 5-10°F below desired temp (e.g., 135°F for medium-rare) when removed from the oven. The internal temp will continue to rise while resting.
• For best results, allow the meat to rest at room temperature for 30 minutes prior to cooking.
• Remove steak from oven and transfer to 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 into thin strips and place on top of the salad. Top with crumbled Feta cheese and serve immediately with the remaining balsamic dressing on the side. Enjoy!

Notes

*Please note, actual cook time will vary depending on a number of factors, including starting temperature of the beef, thickness, desired level of doneness, and individual oven differences.

For more details on desired temps for roasted beef, see this page:

https://www.certifiedangusbeef.com/kitchen/doneness.php

Nutrition

Calories: 485kcalCarbohydrates: 11gProtein: 19gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gCholesterol: 72mgSodium: 383mgPotassium: 625mgFiber: 4gSugar: 4gVitamin A: 634IUVitamin C: 19mgCalcium: 119mgIron: 2mg

Keyword Feta cheese, Greek salad, Steak

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Looking for more delicious summer salads? Check out this salad roundup!