Farm-Fresh Greek Steak Salad

5 from 32 votes

With its vibrant colors and fresh flavors, this Greek steak salad is the perfect light and filling dish. The steak is cooked to perfection, juicy, packed with flavor, and the salad is refreshing. The homemade dressing ties all of the flavors together perfectly

Prep Time10

Cook Time20

Marinating Time30

Total Time1

Course: Main Dish, Salad

Cuisine: Greek Recipes, Mediterranean Recipes

Keyword: Balsamic Vinegar, BBQ, Easy Recipe, Egg-Free, Extra Virgin Olive Oil, Gluten-Free, Healthy, Mediterranean, Nut-Free

Diet: Gluten-Free, Mediterranean

Servings:

Calories: 245kcal

Author: Sonia Skounaki-Garbidakis

Equipment

Ingredients

For the Dressing/Marinade

¼ cup balsamic vinegar
½ cup extra virgin olive oil
1 tbsp freshly squeezed lemon juice
¾ tsp dried oregano
¾ tsp dried thyme
¼ tsp dried basil
¼ tsp garlic powder
Seasalt and freshly ground black pepper to taste

For the Salad

1 lbs Strip steak approximately 1 1/2 inch thick
1 tbsp extra virgin olive oil
1 large avocado chopped
1 tbsp freshly squeezed lemon juice
4 cups mixed salad greens (or other lettuce, of choice)
1 English cucumber chopped
1 cup grape or cherry tomatoes halved
½ cup Kalamata olives sliced
½ cup Greek Feta cheese crumbled

Instructions

Prepare the Salad Dressing and Marinade

In a medium bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic powder, and the dried herbs Season with salt and black pepper to taste, and whisk to combine. Set aside.

Marinade the Steak

Add the steak to a large, sealable freezer bag. Pour half of the balsamic dressing on top.
Massage it with your hands to ensure the steak is thoroughly coated in the marinade. Press the air out of the baggie before closing and seal tightly.
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 steak

When you are ready to prepare the salad, place the top oven rack in the center position and preheat the oven to 400°F.
In a large oven-safe skillet, add the olive oil and heat it over high heat. Remove steak from the marinade and discard the bag with the remaining marinade. 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 or 135°F (when checking with an instant-read thermometer) for medium-rare.
Remove steak from oven and transfer to plate. Cover loosely and set aside to rest for 5-10 minutes.

Assembling the salad

While the steak is being cooked, prepare the salad ingredients: Chop the cucumber, halve the tomatoes, and slice the onions and Kalamata olives.
Chop the avocado and toss it with lemon juice to prevent browning.
Layer the mixed salad greens, cucumber, tomatoes, red onion, olives, and avocado on a large serving platter.
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.

Notes

Make sure you allow time for marinating the steak when preparing the recipe; 30 at room temperature or 2-12 hours in the refrigerator.

For best results, avoid cooking the steak right out of the fridge. Allow the meat to rest at room temperature for 30 minutes before cooking.

Use an instant-read thermometer to check for doneness. This way, you can easily measure the internal temperature and ensure the steak isn't over or undercooked.

Use these temperatures as a guide:

Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 150°F
Well done: 160°F

When removed from the heat, the steak should be 5-10°F below the desired temp (e.g., 135°F for medium-rare). This is because the internal temp will continue to rise while resting. See this page for more details on roasted beef's desired doneness and corresponding internal temperatures.

Let the steak rest for 5-10 minutes before cutting it into strips. This will allow the juices to redistribute, and the meat will retain them during the slicing, resulting in a flavorful, juicy steak for the salad.

To ensure that every bite is as tender as possible, slice the meat against the grain. First, place the cooked steak on a cutting board or large plate. The parallel lines running throughout the cut of meat are called the 'grain.' Next, place your knife to a 90° angle of the grain, and cut it into slices.

Nutrition