I made you a big salad!
And this is one tasty salad, indeed. Whether you are an avid resolution-er or are just looking for a delicious and easy dinner, today's recipe has it all.
Grilled Steak Greek Salad is one of our favorite meals. Since I made it for the first time a few weeks ago, we've had it at least 3 times! All you need is fresh veggies, salty feta cheese, a nice piece of steak and your favorite Greek dressing, and in 20 minutes dinner is served. That's a winning recipe in my book.
So, let's talk about the vegetables. When it comes to Greek salad, I like to keep it simple...the crunchier the better. For the base, we are going with classic romaine lettuce (though, of course, you could use any leafy green you want...spinach, kale, baby arugula, iceberg, et al). Juicy tomatoes, crisp cucumber, tangy scallions and bitter radishes, sliced paper thin, are all a must. If olives are your thing, I'd throw a handful of those on top. If a red onion has found it's way into your produce drawer, swap in sliced onion for the scallions. So fresh!
All these crunchy veggies hold up well to a nice, strong protein. I love this perfectly grilled steak, just the right amount of golden brown crust to a juicy, medium center. I recently started sprinkling a bit of corn starch after patting my steak dry with a paper towel to help achieve the most beautiful golden brown grill marks. Be sure to give this a try, especially if you are working on an indoor grill pan.
Oh my. I nearly forgot. The cheese! Feta cheese! A lot of it. It's necessary. Be generous.
Here's what you need for Grilled Steak Greek Salad* (Print Recipe!)
2 heads romaine lettuce, washed and patted dry
1/2 cup cherry tomatoes
1 English cucumber
1/2 cup crumbled feta cheese
vegetable oil spray
1/2 pound eye round steak
2 tablespoons cornstarch
1 teaspoon dried oregano
1/4 teaspoon garlic powder
salt and pepper to taste
1/4 cup Greek dressing, plus more to taste (see note)
Here's what you do
First, prepare the vegetables. Slice the end off the romaine lettuce, then slice into thin strips. Place on a large serving platter or in a salad bowl. Cut the tomatoes in half and add to the lettuce. Cut the cucumber in half lengthwise then in half again. Cut into quarters. Using a mandolin or a very sharp knife, slice the radishes into very thin strips. Add the cucumbers, radishes and feta cheese to the platter and set aside.
Heat a grill pan over medium heat and spray with vegetable oil cooking spray. Pat both sides of the steak dry with a paper towel and season with salt and pepper. In a small bowl, combine the cornstarch, oregano and garlic powder. Spread the cornstarch mixture on both sides of the steak, shaking off the excess. Grill for 4 minutes on each side or until desired doneness. Set aside on a cutting board to rest for 5 to 10 minutes. Slice thinly across the grain and add to the salad.
Toss everything together with the dressing and serve immediately. Keep extra dressing on the side so everyone can add more to their taste.
Note: You can use a store-bought dressing or make your own. I find especially with Greek dressing that I can never get it to taste quite as delicious as the packaged stuff. Just being honest! I use a low-sodium dressing, but if you want to make your own, this food.com recipe has all the necessary components (namely, garlic, dijon mustard, oregano, basil and olive oil).
*Gas Stove Girl Original Recipe