Easy Greek Steak Salad
Servings 4 servings
Ingredients
For the Greek Vinaigrette (also the marinade)
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
For the Steak
- 1 pound skirt, flank, or sirloin steak
- 1 tablespoon olive oil for the pan
- salt and pepper to taste
For the Salad
- 1 romaine heart chopped (or 4 cups mixed greens)
- 1 English cucumber chopped
- 1 cup cherry tomatoes halved
- ½ small red onion thinly sliced
- ½ cup Kalamata olives pitted and halved
- 4 ounces feta cheese crumbled
- 2 tablespoons fresh parsley chopped
Instructions
Make the Vinaigrette and Marinate the Steak
- Whisk the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper in a small bowl until cloudy and combined.
- Pour about a third of the dressing over the steak in a zip-top bag and turn to coat. Let it marinate 30 minutes at room temperature while you prep the salad. Reserve the remaining dressing.
Cook and Rest the Steak
- Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until it shimmers.
- Pat the steak dry, season lightly with salt and pepper, and sear 3 to 4 minutes per side for medium, or until it reads 145F on a thermometer.
- Transfer to a cutting board and rest 5 to 10 minutes before slicing.
Build and Dress the Salad
- Toss the romaine, cucumber, tomatoes, red onion, and olives in a large bowl.
- Slice the rested steak thinly against the grain and lay it over the salad.
- Crumble the feta over the top, scatter the parsley, and drizzle with the reserved dressing just before serving.
Notes
- Slice against the grain: Cut the steak across the muscle lines for tender strips.
- Dress at the last minute: Dressing too early wilts the greens.
- Serve the steak warm: Warm steak against the cold salad is the whole point.
- Swap the protein: Grilled chicken, shrimp, or chickpeas all work in place of steak.