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Farm Fresh Greek Steak Salad

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When it comes to salads, sometimes you need something that goes beyond the ordinary. The Farm Fresh Greek Steak Salad is just the dish to elevate your salad game. Packed with fresh ingredients and bold flavors, this salad brings a taste of the farm to your plate.

The Allure of the Farm Fresh Greek Steak Salad

This salad is a celebration of vibrant colors, textures, and flavors. Juicy strip steak, marinated in a tangy balsamic dressing, takes center stage, while a medley of fresh vegetables adds crunch and freshness. The creamy avocado and crumbled feta cheese provide a rich and creamy element, balanced by the briny Kalamata olives. Each bite is a harmonious blend of tastes that will transport you to a sunny Mediterranean farm.

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Ingredients

To make this delicious salad, you’ll need balsamic vinegar, extra virgin olive oil, fresh lemon juice, Dijon mustard, Italian seasoning, sea salt, black pepper, strip steak, extra virgin olive oil (for cooking), avocado, mixed salad greens, English cucumber, grape or cherry tomatoes, red onion, Kalamata olives, and feta cheese.

DRESSING INGREDIENTS

  • 1/4 cup balsamic vinegar
  • 1/2 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 lb strip steak approximately 1 1/2 in thick
  • 1 tbsp extra virgin olive oil
  • 1 large avocado chopped
  • 1 tbsp fresh lemon juice
  • 4 cups mixed salad greens or other lettuce of choice
  • 1 English cucumber chopped
  • 1 cup cherry tomatoes cut in half
  • 1/2 medium red onion thinly sliced
  • 1/2 cup Kalamata olives sliced
  • 1/2 cup Feta cheese crumbled
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The Process

Start by whisking together the balsamic vinegar, olive oil, lemon juice, Dijon mustard, Italian seasoning, salt, and black pepper to make the dressing. Set aside half of the dressing for later use.

Marinate the strip steak in the remaining dressing for at least 30 minutes (or overnight for more flavor). When you’re ready to cook, preheat your oven and heat olive oil in an oven-safe skillet. Sear the marinated steak on all sides, then transfer the skillet to the oven and roast until desired doneness. Let the steak rest before slicing it into thin strips.

While the steak is resting, toss the chopped avocado with lemon juice to prevent browning. Then, arrange the mixed salad greens, cucumber, tomatoes, red onion, olives, and avocado on a serving platter. Season with salt and black pepper to taste.

Finally, top the salad with the sliced steak and crumbled feta cheese. Serve immediately with the remaining balsamic dressing on the side.

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The Verdict

The Farm Fresh Greek Steak Salad is a delightful combination of robust flavors and textures. It’s a salad that proves healthy eating can be exciting and satisfying. With each bite, you’ll be transported to a countryside farm, enjoying the fresh flavors straight from the earth. So why not bring the farm to your table with this delicious salad? Enjoy!

 

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Farm Fresh Greek Steak Salad

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Course: Appetizer, Salad, Side Dish, Side Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 727kcal
Author: Iva Ursano

Ingredients

Dressing Ingredients

  • 1/4 cup balsamic vinegar
  • 1/2 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 lb strip steak approximately 1 1/2 in thick
  • 1 tbsp extra virgin olive oil
  • 1 large avocado chopped
  • 1 tbsp fresh lemon juice
  • 4 cups mixed salad greens or other lettuce of choice
  • 1 English cucumber chopped
  • 1 cup cherry tomatoes cut in half
  • 1/2 medium red onion thinly sliced
  • 1/2 cup Kalamata olives sliced
  • 1/2 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.**
  • 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

**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.

Nutrition

Calories: 727kcal | Carbohydrates: 16g | Protein: 29g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Cholesterol: 107mg | Sodium: 574mg | Potassium: 938mg | Fiber: 5g | Sugar: 6g | Vitamin A: 953IU | Vitamin C: 29mg | Calcium: 180mg | Iron: 4mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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