Mediterranean Steak Salad
Elevate your dinner game with this flavorful Mediterranean Steak Salad, a vibrant fusion of tender, perfectly seared ribeye steak and crisp, colorful vegetables. This recipe combines juicy steak seasoned with garlic, paprika, and a touch of smoky char, perfectly balanced by a zesty homemade dressing featuring red wine vinegar, Dijon mustard, and a hint of honey. Nestled atop a bed of mixed greens, cucumbers, cherry tomatoes, tangy feta cheese, and briny Kalamata olives, this salad is a harmonious blend of bold Mediterranean flavors. Ideal for a quick weeknight meal or a dinner party showstopper, this dish is ready in just 25 minutes and serves four. Bookmark this recipe for a vibrant and nutritious meal that guarantees to impress!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 6 cups Mixed salad greens
- 1 medium Cucumber
- 1.5 cups Cherry tomatoes
- 0.5 medium Red onion
- 0.5 cup Feta cheese
- 0.5 cup Kalamata olives
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Take the ribeye steak out of the refrigerator and let it rest at room temperature for 20 minutes.
Rub the steak with 1 tablespoon of olive oil, then season it evenly with garlic powder, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Heat a skillet or grill pan over medium-high heat. Once hot, add the steak and cook for 4–5 minutes on each side for medium-rare, or to your desired level of doneness.
Transfer the steak to a cutting board, tent it loosely with foil, and let it rest for 5 minutes before slicing it into thin strips.
While the steak rests, prepare the salad ingredients by slicing the cucumber into thin rounds, halving the cherry tomatoes, thinly slicing the red onion, and roughly chopping the parsley.
In a large bowl, combine the mixed salad greens, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
In a small bowl or jar, whisk together 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, honey, lemon juice, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to make the dressing.
Drizzle the dressing over the salad mixture and toss gently to coat evenly.
Top the salad with the sliced steak and garnish with fresh parsley before serving.
Serve immediately and enjoy your Mediterranean Steak Salad!
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 7710 mg | 335% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 20.4 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 714 mg | 55% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3040 mg | 65% | |
*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.
