This Greek Steak Salad is a delicious and satisfying entree salad or hearty enough as a main dish. I like to make extra dressing because it is so tasty.
Prep time: 10 minutes (+ time to marinate)
Cook time: 15-20 minutes*
*Take note that the actual cook time will vary depending on different factors. Namely, the 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.
- 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
Greek Salad with Steak Ingredients:
- 1 lb. New York strip steak, approximately 1½” thick
- 1 T. extra virgin olive oil
- One large avocado, chopped
- 1 T. fresh lemon juice
- 4 c. mixed salad greens (or romaine lettuce)
- 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
Substitutions: You can also use skirt steak or rib-eye.
How to Make Greek Salad with Steak:
#1. For the first step, get a medium bowl and 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. Marinate the steak for at least 30 minutes at room temperature (but not more than 2 hours) or place it in the refrigerator overnight. Transfer the remaining half of the dressing to an airtight container and set aside until ready to use.
#3. When you’re ready to prepare the salad, place the top oven rack in the center position and pre-heat the oven to 400°F.
#4. Turn the exhaust fan to the highest setting. Heat olive oil in a large oven-safe large skillet over high heat. Remove steak from marinade and discard the bag. Cook steak on a hot skillet and sear on all sides, approximately 2 minutes per side.
#5. Transfer the skillet to the preheated oven and roast the steak to the desired level of doneness, approximately 8 minutes for medium-rare.**Use a meat thermometer to check for doneness. For this, the steak should be 5-10°F below the desired temperature (e.g., 135°F for medium-rare) when removed from the oven. The internal temp will continue to rise while resting.
#6. Remove steak from oven and transfer to plate. Cover loosely and set aside to rest for 5-10 minutes.
#7. Meanwhile, toss the freshly chopped avocado with the lemon juice to prevent browning. Set aside.
#8. Layer the mixed salad greens (or place lettuce). Get the cucumber, tomatoes, red onion, olives, and avocado on a large serving platter and season with salt and black pepper, to taste.
#9. Once rested, pat steak dry. Place it in a serving bowl with the slices of steak placed on top of the salad.
Place crumbled Feta cheese on top and serve immediately with the remaining balsamic dressing on the side. Serve and enjoy!
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