Greek Steak Salads with Herb and Garlic Vinaigrette

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

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.

No ratings yet

Print Pin

Prep Time: 15

Cook Time: 10

Resting time:: 20

Servings: people

Calories: 716kcal

Author: Dana Sandonato

Equipment

Grill
Blender, for the vinaigrette

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.

Nutrition