Greek Steak Salad
Elevate your weeknight dinner routine with this vibrant and satisfying Greek Steak Salad, a delicious fusion of hearty, perfectly grilled ribeye steak and refreshing Mediterranean flavors. Tender slices of seasoned steak are paired with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, tangy kalamata olives, and creamy feta cheese, creating a balanced and colorful dish. A zesty homemade dressing, crafted with red wine vinegar, olive oil, fresh dill, and a hint of cumin, ties everything together, delivering a burst of flavor in every bite. Ready in just 25 minutes, this protein-packed salad is perfect for a healthy yet indulgent meal that feeds four. Whether you’re meal-prepping or serving it fresh, this Greek-inspired recipe is sure to impress your taste buds and dinner guests alike!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 3 tablespoons Olive oil
- 2 teaspoons Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Romaine lettuce
- 1 piece Cucumber
- 1.5 cups Cherry tomatoes
- 0.5 cup Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Feta cheese
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh dill
- 0.5 teaspoon Ground cumin
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, prepare the steak seasoning by mixing 1 tablespoon olive oil, 1 teaspoon oregano, garlic powder, salt, and black pepper.
Rub the seasoning mixture evenly over the ribeye steak. Let it sit for 10 minutes to absorb the flavors.
Grill the steak for 4-5 minutes per side for medium-rare, or until the desired doneness is achieved. Remove from heat and let it rest for 5 minutes before slicing into thin strips.
While the steak rests, prepare the salad. Chop the romaine lettuce and transfer it to a large salad bowl.
Slice the cucumber into half-moons, halve the cherry tomatoes, and thinly slice the red onion. Add these to the salad bowl along with the kalamata olives and crumbled feta cheese.
In a small jar or bowl, whisk together the dressing: 2 tablespoons olive oil, red wine vinegar, honey, Dijon mustard, remaining 1 teaspoon oregano, fresh dill, and cumin. Taste and adjust seasoning with salt and pepper, if desired.
Toss the salad with the dressing until well coated.
Top the salad with the sliced steak and serve immediately. Enjoy your Greek Steak Salad!
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6496 mg | 282% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 21.7 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 746 mg | 57% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2956 mg | 63% | |
*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.
