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Greek Steak Salad
with Greek vinaigrette

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
Greek Steak Salad:
  • Bell peppers, from a jar of roasted red peppers - 2, chopped
  • Steak, flank or skirt - 1 lb
  • Onions, medium and red - 1/2, sliced
  • Cucumbers - 8 oz, diced
  • Kale - 8 oz, chopped (sub baby kale)
  • Olives, pitted Kalmata - 1/2 cup
  • Foil - for cooking
Greek Marinade and Vinaigrette:
  • Garlic - 2 cloves, chopped
  • Parsley - 2 tsp, chopped
  • Oregano, dried - 1 tsp
  • Mustard, Dijon - 2 tsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 6 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make marinade / vinaigrette - Chop garlic and parsley. Whisk together garlic, parsley, oregano, mustard, and vinegar. Add cooking oil while whisking. (Can be done up to 5 days ahead)
  2. Marinate steak - Combine steak with half the marinade / vinaigrette (reserve the other half). Tenderize steak with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
  4. Onions / Cucumbers / Kale - Prep as directed. Store separately. (Can be done 1 day ahead)
  5. Olives - Drain and rinse.

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Make

  1. Remove steak from marinade (discard marinade) and season with some salt and pepper.
  2. If cooking on a grill: Heat grill to 500F / 260C degrees with one part over direct heat and one part over indirect heat.
  3. {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).
  4. 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).
  5. Transfer steak to a cutting board. Let rest, covered with foil, for 5 minutes.
  6. While steak rests, drizzle 1 Tbsp of remaining vinaigrette (for 4 servings; adjust if customizing) over kale. Add a pinch of salt. Use your hands to rub the vinaigrette into the kale leaves for about a minute. (This is called “massaging” the kale and will make it more tender.)
  7. Cut steak into slices or cubes.
  8. Toss kale with bell peppers, onions, cucumbers, and olives. Top with steak. Add remaining vinaigrette until dressed to your liking. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (25)
Gluten-free (2)
Paleo (2)
Vegetarian (5)

17 reviews

I don't care for portobello caps, they are so hard to cook and have them turn out well. I used baby bellas instead. Turned out great!

By: elyssa
Posted: Sep 26, 2018
Diet: Vegetarian
0 Helpful

I’d been looking forward to this all week and found it underwhelming. Maybe I’ll sub something other than kale next time.

By: Molly
Posted: Aug 22, 2018
Diet: Original
0 Helpful

Very good! Would have been even better if I had marinated the steak longer.

By: Sundi
Posted: Aug 19, 2018
Diet: Original
0 Helpful

Loved the dressing. Used mixed greens instead of kale and regular bell peppers instead of roasted red peppers.

By: Susan
Posted: Aug 17, 2018
Diet: Original
0 Helpful

I used with mixed greens instead of kale. An improvement. Better as a next-day lunch food than as a dinner, though, if you tend to have a big, hot dinner.

By: Doug
Posted: Aug 09, 2018
Diet: Paleo
0 Helpful

I made a few subs because I had ingredients that were "similar enough" on hand (black olives, and Boston lettuce + escarole instead of kale) and skipped the cheese. I enjoyed it just fine, but I might have liked it more if I had stuck to the recipe as written!

By: Kathryn
Posted: Aug 04, 2018
Diet: Original
0 Helpful