Greek Grilled Steak Pasta Salad
Savor the Mediterranean flavors of this Greek Grilled Steak Pasta Salad, a vibrant dish that's perfect for summer gatherings or a hearty weeknight meal. Tender, marinated sirloin steak is grilled to juicy perfection, then paired with al dente penne pasta and a medley of fresh, colorful veggies like cherry tomatoes, crunchy cucumbers, and red onion. Briny kalamata olives and creamy crumbled feta cheese add bold, authentic Greek flavors, while a tangy homemade red wine vinegar dressing ties it all together. Finished with a sprinkle of fresh parsley, this salad is both refreshing and satisfying. Serve it warm or chilled for a versatile dish that's sure to impress. Keywords: Greek steak pasta salad, grilled steak, Greek-inspired salad, Mediterranean recipe, summer pasta salad.
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Recipe Information
Ingredients
- 1 pound sirloin steak
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 0.5 cup red onion, thinly sliced
- 0.75 cup kalamata olives, pitted and halved
- 0.75 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt (for dressing)
- 0.25 teaspoon black pepper (for dressing)
Instructions
Prepare the steak marinade by combining 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 2 minced garlic cloves, 1 teaspoon salt, and 0.5 teaspoon black pepper in a small bowl.
Place the sirloin steak in a large resealable bag or shallow dish and pour the marinade over it. Seal or cover, then marinate in the refrigerator for at least 30 minutes or up to 8 hours.
Cook the pasta. Bring a large pot of salted water to a boil, add 12 ounces of penne, and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade and discard the excess marinade.
Grill the steak for about 4-6 minutes per side for medium-rare, or until your desired level of doneness is reached. Remove the steak from the grill and let it rest for 10 minutes before slicing thinly against the grain.
In a large serving bowl, combine the cooked and cooled pasta, 1.5 cups halved cherry tomatoes, 1 diced cucumber, 0.5 cup thinly sliced red onion, 0.75 cup kalamata olives, 0.75 cup crumbled feta cheese, and 2 tablespoons chopped fresh parsley.
Prepare the dressing by whisking together 2 tablespoons red wine vinegar, 3 tablespoons extra-virgin olive oil, 1 teaspoon dijon mustard, 1 teaspoon honey, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a small bowl or jar.
Pour the dressing over the pasta mixture and toss to coat everything evenly.
Add the sliced grilled steak to the salad and gently toss again to combine. Alternatively, you can arrange the steak slices on top of the salad for presentation.
Serve immediately or chill in the refrigerator for 20-30 minutes to let the flavors meld. Enjoy!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
