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Greek steak salad in a terracotta bowl with sliced steak, tomatoes, cucumber, chickpeas, olives, red onion and feta
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Easy Greek Steak Salad

Juicy seared steak sliced over a cold, crunchy Greek salad with feta, Kalamata olives, and a bright red wine vinaigrette that doubles as the marinade.
Course Salad
Cuisine Greek
Keyword easy greek steak salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.