Easy Greek Steak Salad
Are you ready for summer to end because I’m not! Just last night we were sitting on the deck talking about how we had no clue where summer had gone. I think we didn’t have any closer and there just wanted the distinct ending from one season to the next.
When you have kids who play sports I think that’s how we know when one season ends and the next begins. The hockey season just ended. The world shut down and now it’s just about fall. I truly can’t tell you where the last few months have gone. Or better where did the year go?!
I’m torn on going from summer food to fall food too! Is this something you do? Do you change food with the changing seasons? Don’t get me wrong I am definitely one of those pumpkin people but at the same time, I’ve really come to love salads this year. That’s something new for me. That’s why I’m sharing this salad with you. It’s easy, its a good transitional food, and everyone is sure to love it!
Even though this salad is easy to make there are a few items that I do recommend that you use. An instant-read cooking thermometer if you have a hard time judging if meat is cooked. I’m ok cooking steak on the grill but I do have a harder time when its being cooked in the oven.
A skillet! Seriously, I cannot believe it took me as long as it did to get myself a cast iron skillet. These are very universal and can be used in so many ways for so many recipes! This is something you should really invest in if you enjoy cooking. You can use it for desserts, breakfast, dinner I wont bore you with everything, we can dive in another time.
You can easily marinade the steak for 30 minutes if you forget to do it the night before. I personally prefer to marinade over night for anything that needs to be marinaded. I just think it soaks up the flavor better. I do try to marinade over night for chicken, steak, veggies, anything that needs a marinade but I’m human and sometimes I just forget or I’m not even picking up dinner items until the last minute sometimes.
If you aren’t ready for summer to be over just yet, whip this salad up for dinner and I bet everyone will be happy you did! If you need any help or have any questions I’m always here to help! Let me know what you think after you’ve tried it!
Farm Fresh Greek Steak Salad
Prep time: 10 minutes (+ time to marinate)
Cook time: 15-20 minutes*
Serves: 4-6
*Please note, 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.
For best results, allow the meat to rest at room temperature for 30 minutes prior to cooking.
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
Directions:
- 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!
