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Greek Steak Salads with Herb and Garlic Vinaigrette

These fresh and healthy Greek Steak Salads with Herb and Garlic Vinaigrette are the perfect summer salads to treat as a meal on their own.

Hands holding up a bowl of Greek Steak Salad drizzled with herb and garlic vinaigrette.

Steak tips are deserving of our love and attention.

When you head out to buy steak, you’re usually thinking about a luscious cut like rib eye or New York strip. But we’re pretty big on steak tips in this house. Our butcher sells fabulously marinated hunks of it and we indulge ourselves at every visit. In the winter, we sear them in a cast iron pan and serve them with shrimp and veggies; in the summer, we lay them over colorful salads like this one.

We used marinated steak tips in this recipe, but you can use any cut of steak you want. The marinade is a signature blend from our butcher. Go ahead and rock your favorite marinade before throwing your tips on the grill, or simply season your steak with a generous amount of salt and pepper. After all, when steak is cooked properly, it doesn’t need much help in the flavor department!

Close up of plate of marinated steak tips on a plate.

Think Greek Salad… but with STEAK.

Sometimes we just want a big ass salad for dinner. This Greek Steak Salad is perfect for that, especially in the heat of the summer. Every bite offers juicy grilled medium rare steak with crisp cool veggies and it. is. DREAMY. Add to that your usual Greek salad fixin’s and say hello to your new favorite summer dinner salad.

Here’s what you’ll need:

  • 1 lb steak
  • Mixed greens
  • Cherry tomatoes
  • Kalamata olives
  • Feta cheese
  • Red onions
  • Capers
  • Toasted pine nuts (optional; you could also use toasted walnuts, almonds, or sunflower seeds.)

Ingredients for Greek Steak Salad spread out over marble background.

Bowls of Greek Steak Salad.

And the Herb and Garlic Vinaigrette? It’s a must.

Okay fine. This salad would be great with a regular ol’ balsamic vinaigrette too. But nothing beats a homespun dressing—especially when you can go out to your herb garden and harvest the ingredients yourself! This vinaigrette is teeming with tangy lemon-y garlicky herby goodness that pairs with the components of a Greek salad superbly.

  • Extra-virgin olive oil
  • Apple cider vinegar
  • Lemon
  • Garlic cloves
  • Fresh herbs (we used basil, parsley, and thyme, but you could totally come up with your own blend)
  • Kosher salt
  • Cracked black pepper

Toss these ingredients into a blender, blend until smooth, and drizzle. Nothing fancy; just lip-smackingly delicious.

Collage of ingredients for herb and garlic vinaigrette.

Hands holding up a bowl of Greek Steak Salad drizzled with herb and garlic vinaigrette.

Here are a few other salads that eat like a meal:

Did you love it?

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Greek Steak Salads with Herb and Garlic Vinaigrette

These fresh and healthy Greek Steak Salads with Herb and Garlic Vinaigrette are the perfect summer salads to treat as a meal on their own.
Course Main Course
Cuisine Greek
Keyword Greek, Salad, Steak
Prep Time 15 minutes
Cook Time 10 minutes
Resting time: 20 minutes
Servings 2 people
Author Dana Sandonato

Ingredients

Greek Steak Salad.

  • 1 lb good quality steak *See notes
  • A bunch of your favorite mixed greens, like baby spinach, arugula, spring mix, etc.
  • Cherry tomatoes, sliced in half
  • Finely sliced red onion, preferably using. a mandolin
  • kalamata olives
  • 2 TBSP capers, drained
  • Crumbled feta cheese
  • 1/4 cup toasted pine nuts; chopped walnuts, slivered almonds, or sunflower seeds also work.

Herb and Garlic Vinaigrette.

  • 1/4 cup extra virgin olive oil
  • 2 TBSP apple cider vinegar
  • 2 TBSP fresh squeezed lemon juice
  • 2 cloves of garlic, smashed and peeled
  • 1 tsp fresh thyme
  • 1 tsp fresh parsley
  • 1 tsp fresh basil
  • 3 pinches of kosher salt, to taste
  • Cracked black pepper, to taste

Instructions

  • Start with the vinaigrette. Place all of the ingredients for the vinaigrette into a blender and blend until smooth. Taste, and season with salt and pepper if needed. Set aside.
  • About 20 minutes prior to grilling, remove the steaks from the fridge and let them come to room temperature. In the meantime, you can build your salads by evenly distributing the mixed greens, tomatoes, onions, olives, capers, feta, and toasted pine nuts into bowls. (I did not mark measurements for these things because this is a salad. When it comes to greens and toppings, use as much of or as little as you want.)
  • Preheat the grill to high.
  • Brush each side of steak with oil and season with salt and pepper. If marinated, skip this step.
  • Place the steaks on the grill and cook until they're golden brown and slightly charred, 3 to 4 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare. This of course depends on the cut and size of your steak, so look for an internal temperature of 135º F. If you want your steak done to medium, go for about 5 to 7 minutes, aiming for an internal temperature of 140º F, or 8 to 10 minutes for medium-well—150º F.
  • When done, transfer the steaks to a cutting board or plate. Tent them loosely with foil and let them rest for about 5 minutes before slicing them. Once sliced, place them over the salad and drizzle with the herb and garlic dressing.

Notes

*For steak salads, we like using marinated steak tips from our local butcher. You can use any cut of steak though, and you can either marinate it yourself or rub a simple seasoning onto them.
*To toast pine nuts, or any nuts, heat a dry pan over high heat. Once the pan is hot, place the nuts into the pan and bring the heat to medium-high. Shake/stir the pan often to avoid burning. Once the nuts are golden in color and aromatic, remove them from the heat and set them aside.

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