Easy and Delicious Greek Steak Salad
This Greek steak salad is so easy to put together and full of flavor! Not only that, you can customize it any way your little heart desires. We’ve used strip steak in this recipe, but you can use whatever steak you prefer.
This will quickly become your go-to salad when you need crunchy, zesty, healthy, and protein! This Greek Steak Salad has only 11 grams of carbs, the perfect amount to fit into your daily carb count.
Why I Love This Greek Steak Salad So Much
This Greek Steak Salad is beyond delicious and full of flavor. I love how easy it is to whip up and how versatile it is too.
Use the homemade dressing or use your favourite store-bought.
The possibilities are endless for this drool-worthy Greek steak salad. Don’t like meat? Try chicken instead!
PinWhat You Need to Make This Greek Steak Salad
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
How to Prepare Steak Greek Salad
- 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 the bag to ensure 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 preheat the oven to 400°F.
- Turn the exhaust fan to the highest setting and heat olive oil in a large oven-safe skillet over high heat. Remove the steak from the marinade and discard the bag. 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 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. - Remove the steak from the oven and transfer it to a 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 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!
NOTE: For more details on desired temps for beef, see this page:
https://www.certifiedangusbeef.com/kitchen/doneness.php
*Please note that the actual cook time will vary depending on several factors, including the beef’s starting temperature, 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.
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Greek Steak Salad
Ingredients
Dressing Ingredients:
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tsp Italian seasoning
- Sea salt and black pepper to taste
Salad Ingredients:
- 1 lbs. Strip steak approximately 1½” thick
- 1 tbsp extra virgin olive oil
- 1 large avocado chopped
- 1 tbsp fresh lemon juice
- 4 cup mixed salad greens or other lettuce, of choice
- 1 English cucumber chopped
- 1 cup grape or cherry tomatoes cut in half
- ½ medium red onion thinly sliced
- ½ cup Kalamata olives sliced
- ½ cup 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.
- 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
Nutrition
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