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Greek Steak Salad consists of fresh vegetables and steak, topped with a homemade Greek salad dressing. This easy-to-prepare salad makes for a great meal!
Greek Steak Salad
This recipe makes 4-6 servings.
Prep time: 10 minutes (+ time to marinate)
Cook time: 15-20 minutes*
*Please note, the actual cook time will vary depending on a number of factors, including starting temperature of the beef, thickness, desired level of doneness, and individual oven differences.
If your family enjoys a nice salad as a meal they will love this Greek Steak Salad. This homemade salad consists of fresh vegetables and steak, topped with a homemade Greek salad dressing. Here’s how to make it.
- large mixing bowl
- measuring cups
- measuring spoons
- cutting board
- large ziploc bag
- large oven-safe skillet
- 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
- 1 lb strip steak, approximately 1½” thick, at room temperature for 30 minutes prior to cooking
- 1 tbsp extra virgin olive oil
- 1 large avocado, chopped
- 1 tbsp fresh lemon juice
- 4 cups mixed salad greens or lettuce of choice
- 1 cucumber, chopped
- 1 cup grape or cherry tomatoes, cut into halves
- ½ medium red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ½ cup Feta cheese, crumbled
Place the balsamic vinegar, olive oil, lemon juice, and Italian seasoning into a medium bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
Place the steak into a large, sealable 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 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, pre-heat the oven to 400°F and place the oven rack in the center position.
Heat the 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, for approximately 2 minutes per side.
Transfer the 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 the steak from the oven and transfer it to the plate. Cover loosely and set aside to rest for 5-10 minutes.
While the steak is resting, 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.
Serve and enjoy!
What should I serve with Greek Steak Salad?
Greek Steak Salad doesn’t really need anything be served with it as it functions as a whole meal in itself. If you really want to serve something with it, I’d suggest a warm bread.