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A Mediterranean Delight: Farm-Fresh Greek Steak Salad

• By gsswpadmin

Indulge in the vibrant flavors of Greece with this refreshing and hearty farm-fresh Greek steak salad. This dish is a delightful blend of crisp vegetables, tangy feta cheese, and succulent grilled steak, perfectly marrying Mediterranean flavors with wholesome ingredients.

Prep time: 10 minutes (+ time to marinate)

Cook time: 15-20 minutes*

Serves: 4-6

*Please note that actual cook time may vary based on factors such as the beef’s starting temperature, thickness, desired doneness, and individual oven differences.

For optimal results, allow the meat to rest at room temperature for 30 minutes before 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 your choice of lettuce)

1 English cucumber, chopped

1 c. grape or cherry tomatoes, halved

½ medium red onion, thinly sliced

½ c. Kalamata olives, sliced

½ c. feta cheese, crumbled

Directions:

  1. In a medium bowl, combine the balsamic vinegar, olive oil, lemon juice, and Italian seasoning. Season with salt and black pepper to taste, then whisk to combine. Set aside.
  2. Add the steak to a large, sealable freezer bag. Pour half of the balsamic dressing over the steak, seal tightly, and gently turn the bag to ensure the steak is well-coated. Marinate for at least 30 minutes at room temperature (but not more than 2 hours) or refrigerate overnight. Reserve the remaining dressing in an airtight container.
  1. When ready to prepare the salad, place the top oven rack in the center position and preheat the oven to 400°F.
  2. Turn on 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. Sear the steak in the hot skillet for about 2 minutes on each side.
  3. Transfer the skillet to the preheated oven and roast the steak to your desired level of doneness, approximately 8 minutes for medium-rare.
  4. Use an instant-read thermometer to check for doneness. The steak should be 5-10°F below your desired temperature (e.g., 135°F for medium-rare) when removed from the oven, as the internal temperature will continue to rise while resting.
  5. Once cooked, remove the steak from the oven and transfer it to a plate. Cover loosely and let it rest for 5-10 minutes.
  1. Meanwhile, toss the chopped avocado with lemon juice to prevent browning. Set aside. Layer the mixed salad greens, cucumber, tomatoes, red onion, olives, and avocado on a large serving platter, seasoning with salt and black pepper to taste. Once the steak has rested, slice it into thin strips and place it atop the salad. Finish with crumbled feta cheese and serve immediately with the remaining balsamic dressing on the side. Enjoy!
  1. This farm-fresh Greek steak salad is not just a meal; it’s an experience. The combination of fresh produce, tangy feta, and juicy steak creates a symphony of flavors that will leave you craving more. Gather your favorite ingredients, fire up the grill, and savor a taste of the Mediterranean right in your kitchen.

Indulge in the vibrant flavors of Greece with this refreshing and hearty farm-fresh Greek steak salad. This dish is a delightful blend of crisp vegetables, tangy feta cheese, and succulent grilled steak, perfectly marrying Mediterranean flavors with wholesome ingredients.

Prep time: 10 minutes (+ time to marinate)

Cook time: 15-20 minutes*

Serves: 4-6

*Please note that actual cook time may vary based on factors such as the beef’s starting temperature, thickness, desired doneness, and individual oven differences.

For optimal results, allow the meat to rest at room temperature for 30 minutes before 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 your choice of lettuce)

1 English cucumber, chopped

1 c. grape or cherry tomatoes, halved

½ medium red onion, thinly sliced

½ c. Kalamata olives, sliced

½ c. feta cheese, crumbled

Directions:

  1. In a medium bowl, combine the balsamic vinegar, olive oil, lemon juice, and Italian seasoning. Season with salt and black pepper to taste, then whisk to combine. Set aside.
  2. Add the steak to a large, sealable freezer bag. Pour half of the balsamic dressing over the steak, seal tightly, and gently turn the bag to ensure the steak is well-coated. Marinate for at least 30 minutes at room temperature (but not more than 2 hours) or refrigerate overnight. Reserve the remaining dressing in an airtight container.
  1. When ready to prepare the salad, place the top oven rack in the center position and preheat the oven to 400°F.
  2. Turn on 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. Sear the steak in the hot skillet for about 2 minutes on each side.
  3. Transfer the skillet to the preheated oven and roast the steak to your desired level of doneness, approximately 8 minutes for medium-rare.
  4. Use an instant-read thermometer to check for doneness. The steak should be 5-10°F below your desired temperature (e.g., 135°F for medium-rare) when removed from the oven, as the internal temperature will continue to rise while resting.
  5. Once cooked, remove the steak from the oven and transfer it to a plate. Cover loosely and let it rest for 5-10 minutes.
  1. Meanwhile, toss the chopped avocado with lemon juice to prevent browning. Set aside. Layer the mixed salad greens, cucumber, tomatoes, red onion, olives, and avocado on a large serving platter, seasoning with salt and black pepper to taste. Once the steak has rested, slice it into thin strips and place it atop the salad. Finish with crumbled feta cheese and serve immediately with the remaining balsamic dressing on the side. Enjoy!
  1. This farm-fresh Greek steak salad is not just a meal; it’s an experience. The combination of fresh produce, tangy feta, and juicy steak creates a symphony of flavors that will leave you craving more. Gather your favorite ingredients, fire up the grill, and savor a taste of the Mediterranean right in your kitchen.