Steak Salad Recipe

A person in a white blouse uses wooden salad servers to toss a fresh salad with lettuce, chickpeas, red onion, and cheese in a large yellow mixing bowl. Sunlight shines on the scene.

This Greek steak salad combines grilled NY strip with charred red peppers, zucchini, and red onion, tossed with kalamata and castelvetrano olives, capers, cherry tomatoes, fresh mint and dill, and crisp iceberg lettuce — all dressed in a lemon-oregano vinaigrette. A complete summer dinner in 40 minutes.

Course Main Dish, Salad

Cuisine Greek

Prep Time 20

Cook Time 20

Total Time 40

Servings as a meal

Calories 697kcal

Author Maria Koutsogiannis

Ingredients

For the dressing

⅓ cup extra-virgin olive oil
1 ½ tsp dried oregano
½ tsp kosher salt
¼ tsp ground pepper
juice of 1 large lemon around 1/4 cup lemon juice
1 ½ tsp red wine vinegar
2 small garlic cloves pressed

For the salad and grilled vegetables

⅓ cup pitted chopped Kalamata olives
⅓ cup pitted chopped castelvetrano olives
¼ cup capers drained from their liquid
2 cups halved cherry tomatoes (or 2 large heirloom tomatoes, cut into 8 wedges)
¼ cup fresh chopped mint
¼ cup fresh chopped dill
½ large head iceberg lettuce roughly chopped
2 medium red peppers halved or quartered, flattened into planks
2 small zucchinis, halved
1 medium red onion cut into ½ inch slices
Extra-virgin olive oil
kosher salt and ground pepper

For the steak

2 new york strip steaks or ribeyes
1 ½ tsp kosher salt
½ tsp ground pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano

Instructions

Make the dressing: To a small bowl or jar add all of the dressing ingredients. Whisk or shake the jar to combine. Set aside.
Prepare the salad ingredients: To a large bowl add the halved kalamata olives, halved castelvetrano olives, capers, halved cherry tomatoes, fresh chopped mint, fresh chopped dill and roughly chopped iceberg lettuce. Set aside.
Prepare the vegetables to grill: To a large plate or baking sheet, add the red pepper pieces, halved zucchinis, and sliced red onion.
Prepare the steak to grill: Add the steak to a plate. Mix together the salt, pepper, garlic powder, onion powder and dried oregano. Season the two steaks by dividing the seasoning mix between the two, using your hand to rub the seasoning mix into both sides of the steaks.
Grill the vegetables: Oil the grill and preheat to medium-high heat (425F). When the grill is hot, add the vegetables in one single layer, directly on the grill grates. Grill until the vegetables are charred and softened as desired, flipping a few times as needed. Remove from the grill and leave the grill on medium-high heat. Season the grilled vegetables with a drizzle of olive oil, salt and pepper. Set aside to cool.
Grill the steak: Ensure the grill is still around 425F and then add the steak. Grill steak for 3-5 minutes per side or until your preferred level of doneness (135F - medium rare is suggested). When the steak is cooked to your temperature preference, remove from the grill and add a good pinch of salt on the steak. Let rest for 5 minutes.
Assemble the salad: On a cutting board, chop all of the grilled vegetables into bite-sized pieces (about 1 inch pieces), as you see fit and add to the large bowl with the other salad ingredients. Whisk the dressing one more time to combine and then drizzle three-quarters of it over the salad. Toss everything to combine. Next, cut the rested steak into 1-inch cubes and top the salad with the steak cubes. Drizzle the salad with the remaining dressing and enjoy immediately.

Video

Notes

We enjoy our steak medium-rare but cook the steak to your desired temperature.
If it’s not great weather for grilling, you can cook the steak in an oven safe skillet and then finish in the oven. Preheat the oven to 400-425F and take the steak out of the fridge. When the oven is preheated, place an oven-safe skillet on the stove top and heat to medium-high heat. When the pan is very hot, add 1-2 tablespoons of olive oil. Place the steaks in the pan and sear for 2-3 minutes on each side until a nice browned crust forms. Turn the heat off and place the oven safe skillet in the oven. Cook the steak until your preferred level of doneness, about 5-8 minutes (135F - medium rare is suggested). When the steak is cooked to your temperature preference, remove from the oven and add a good pinch of salt on the steak. Move the steak to a plate or cutting board and let rest for 5-10 minutes before cutting.
Alternatively you can roast the vegetables. Preheat the oven to 425F, season the vegetables with olive oil, salt and pepper and roast the vegetables until softened and starting to brown / char.

Nutrition