Do you crave a delicious, healthy meal that feels like a luxurious treat? Introducing our Farm Fresh Greek Steak Salad! This salad is jam packed with vegetables, a savory marinated steak, and a creamy tzatziki drizzle. Enjoy the incredible flavors combined with the protein-rich steak and the stunning presentation - it is sure to be a hit with your family. Our Greek Steak Salad is the perfect combination of health and taste. Stop settling for bad-tasting salads that leave you hungry an hour later. With our delectable steak and vegetable medley, you can get a nutrient-dense meal that will leave you feeling satisfied. Indulge in the delicious taste and health benefits of our Farm Fresh Greek Steak Salad, available now. Enjoy your meal knowing that it is both nutritious and incredibly tasty.
Farm Fresh Greek Steak Salad
mediteranean, Salad, dinner
This delicious salad is one for the books. Fresh and green a healthy farm fresh meal in itself. For best results, allow the meat to rest at room temperature for 30
minutes prior to cooking.
- ¼ c. balsamic vinegar
- ½ c. extra virgin olive oil
- 1 T. fresh lemon juice
- 1 t. Dijon mustard
- 2 t. Italian seasoning
- Sea salt and black pepper, to taste
- 1 lbs. Strip steak, approximately 1½” thick
- 1 T. extra virgin olive oil
- 1 large avocado, chopped
- 1 T. fresh lemon juice
- 4 c. mixed salad greens (or other lettuce, of choice)
- 1 English cucumber, chopped
- 1 c. grape or cherry tomatoes, cut in half
- ½ medium red onion, thinly sliced
- ½ c. Kalamata olives, sliced
- ½ c. Feta cheese, crumbled
In a medium bowl, combine the balsamic vinegar, olive oil, lemon juice, and Italian seasoning. Season with salt and black pepper, to taste, and whisk to combine. Set aside.
Add the steak to a large, sealable freezer bag. Pour half of the balsamic dressing on top and seal tightly. Gently turn bag to make sure the steak is thoroughly coated in the marinade. Marinate the steak for at least 30 minutes at room temperature (but not more than 2 hours) or place in the refrigerator overnight. Transfer the remaining half of the dressing to an airtight container and set aside until ready to use.
When ready to prepare the salad, place the top oven rack in the center position and pre-heat the oven to 400°F.
Turn exhaust fan to the highest setting and heat olive oil in a large oven-safe skillet over high heat. Remove steak from marinade and discard the bag. Add the steak to the hot skillet and sear on all sides, approximately 2 minutes per side.
Transfer skillet to the pre-heated oven and roast the steak to the desired level of doneness, approximately 8 minutes for medium-rare.**
Use an instant-read thermometer to check for doneness. The steak should be 5-10°F below desired temp (e.g., 135°F for medium-rare) when removed from the oven. The internal temp will continue to rise while resting.
Remove steak from oven and transfer to plate. Cover loosely and set aside to rest for 5-10 minutes.
Meanwhile, toss the freshly chopped avocado with the lemon juice to prevent browning. Set aside.
Layer the mixed salad greens, cucumber, tomatoes, red onion, olives, and avocado on a large serving platter and season with salt and black pepper, to taste.
Once the steak is rested, slice into thin strips and place on top of the salad. Top with crumbled Feta cheese and serve immediately with the remaining balsamic dressing on the side. Enjoy!
actual cook time will vary depending on a number of factors, including starting temperature of the beef, thickness, desired level of doneness, and individual oven differences. For more details on desired temps for roasted beef, see this page: