Greek Steak Salad
with creamy yogurt dressing

Name: Greek Steak Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Bell peppers, from a jar of roasted red peppers, chopped; 4 cloves Garlic, chopped; 2 Tbsp Parsley, chopped; 2 tsp Oregano, dried; 1/4 cup Oil, cooking; 1 lb Steak, flank or skirt; 1/2 Onions, medium and red, sliced; 8 oz Cucumbers, diced; 8 oz Kale, chopped (sub baby kale); 5 oz Cheese, feta, cubed; 1/2 cup Olives, pitted Kalmata; for cooking Foil; 2 tsp Oil, olive; 1 Tbsp Lemon juice; 1/4 tsp Dill, dried; 1/4 tsp Garlic powder; 1 Tbsp Vinegar, white wine; 1/2 tsp Salt; 2 Tbsp Yogurt, plain or Greek; 3 Tbsp Oil, olive

Active: 30 Total: 30

Original GF Paleo Vegetarian

An herb and garlic marinade gives the steak for this salad great flavor whether you're cooking it on the grill or indoors.
Smarts: This salad contains raw onions. If you prefer your onions to have less bite, you can soak them in some vinegar for 10 minutes and then drain and rinse before using. Alternatively, just omit them.

Ingredients

Metric

Servings:

Greek Steak Salad:

Bell peppers, from a jar of roasted red peppers - 2 , chopped
Garlic - 4 cloves , chopped
Parsley - 2 Tbsp , chopped
Oregano, dried - 2 tsp
Oil, cooking - 1/4 cup
Steak, flank or skirt - 1 lb
Onions, medium and red - 1/2 , sliced
Cucumbers - 8 oz , diced
Kale - 8 oz , chopped (sub baby kale)
Cheese, feta - 5 oz , cubed
Olives, pitted Kalmata - 1/2 cup
Foil - for cooking
Oil, olive - 2 tsp

Creamy Greek Yogurt Dressing:

Lemon juice - 1 Tbsp
Dill, dried - 1/4 tsp
Garlic powder - 1/4 tsp
Vinegar, white wine - 1 Tbsp
Salt - 1/2 tsp
Yogurt, plain or Greek - 2 Tbsp
Oil, olive - 3 Tbsp

Prep

Make marinade - Chop garlic and parsley. Combine garlic, parsley, oregano, and cooking oil. (Can be done up to 5 days ahead)
Marinate steak - Combine steak and marinade. Tenderize steak with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
Make creamy yogurt dressing - Combine lemon juice, dried dill, garlic powder, vinegar, salt, yogurt, and olive oil (portion for dressing). (Can be done up to 5 days ahead)
Onions / Cucumbers / Kale / Cheese - Prep as directed. Store separately. (Can be done 1 day ahead)
Olives - Drain and rinse.

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Make

Remove steak from marinade (discard marinade) and season with some salt and pepper.
If cooking on a grill: Heat grill to 500F / 260C degrees with one part over direct heat and one part over indirect heat.
{grill}: When grill is hot, brush grates with some oil. Transfer steak to grill over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
If cooking on the stovetop: Place a grill pan or skillet over medium-high heat. Brush with some cooking oil. Add steak to hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~5 minutes); Well-done: 160F / 71C degrees (~7 minutes).
Transfer steak to a cutting board. Let rest, covered with foil, for 5 minutes.
While steak rests, drizzle olive oil (portion for salad) over kale. Add a pinch of salt. Use your hands to rub the olive oil into the kale leaves for about a minute. (This is called “massaging” the kale and will make it more tender.)
Cut steak into slices or cubes.
Toss kale with bell peppers, onions, cucumbers, cheese, and olives. Top with steak. Add dressing until dressed to your liking. Enjoy!

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