Greek Salad With Grilled Steak


For Marinating the Steak:

• 3 tbsp extra-virgin olive oil

• 3 cloves garlic roughly chopped

• 1 tbsp dried oregano

• 2 tbsp red wine vinegar

• 1 tbsp Worcestershire sauce

• ¾ tsp Kosher salt

• ½ tsp black pepper freshly ground

• 1 lb skirt steak or flap, or ribeye

For Marinating the Cheese:

• 8 oz feta cheese crumbled

• 3 tbsp extra-virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp oregano dried

• ¼ tsp crushed red pepper flakes

• ½ tsp Kosher salt

• ¼ tsp black pepper freshly ground

For the Salad:

• 2 tbsp fresh flat-leaf parsley chopped

• 1 medium cucumber halved, seeds removed and roughly chopped

• 1 cup cherry tomatoes halved

• 1 2.75 oz capers drained, about ½ cup

• ½ cup Kalamata olives pitted, halved

• ½ cup red onion chopped

• 2 cups Romaine lettuce chopped


Marinate the Steak:

In a medium bowl, whisk together 3 tablespoons of the oil with the garlic, oregano, vinegar, Worcestershire sauce, salt, and pepper. Place the steak in a large plastic baggie, or in a small baking dish. Pour the marinade over the steak and turn the meat until it is fully coated. Seal and place in the refrigerator for at least 4 hours and up to overnight.

Marinate the Cheese and Prepping the Salad:

Place the cheese into a large bowl. Mix in the cheese marinade ingredients and chill in the fridge until ready to finish assembling the salad.

In a separate bowl, mix together the parsley, tomatoes, cucumbers, capers, olives, and red onion. Cover with plastic wrap and set aside.

Cook the Steak:

Prepare a medium-high hot grill.

Remove the steaks from the marinade and grill for approx. 5 minutes per side, or until an internal temperature of 145°F (medium) is reached.

Place on a cutting board and loosely tent with a piece of foil for about 10 minutes. Cutting with the grain, slice the steak into two or three pieces about 3 inches in length. Turn the pieces 90° and cut against the grain into bite-sized strips.

Assemble the Salad:

Remove the large bowl with the marinated cheese from the refrigerator. Mix in the cucumber salad and the chopped romaine.

Transfer the salad to a large serving platter and use a spatula to place the sliced steak on top. Serve at once.