Mediterranean Steak Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to meals when I want something that tastes restaurant quality but comes together in less than an hour. The beauty of a Mediterranean steak salad is how straightforward it really is, yet it feels like you've put in serious effort. I love that the whole thing takes just forty five minutes from start to finish, so it's perfect for a weeknight dinner that doesn't require any fussy techniques. The kalamata olives bring this wonderful briny depth that makes every bite interesting, and they're packed with antioxidants too. Honestly, throwing together fresh greens with juicy steak, creamy feta, and a simple red wine vinegar dressing transforms ordinary ingredients into something genuinely special.
Ella x
Ingredients
- 400mixed greens
- 500 kgsteak( Ribeye or strip loin)
- 200 gfeta cheese
- 150 gkalamata olives
- 473 mlred onion(thinly sliced)
- 473 mlred bell pepper(thinly sliced)
- 237 mlcucumber
- 120 mlred wine vinegar
- 150 mlextra virgin olive oil
- 473 mlchopped fresh parsley
Detail level
Instructions
- 1
Preheat your oven to 220°C (425ºfF). Season the steak with salt and pepper.
- 2
Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing.
- 3
In a large bowl, combine the mixed greens, sliced red onion, red bell pepper, and cucumber.
Tip: Be sure to massage the greens with your hands to make them more tender.
- 4
In a small bowl, whisk together the red wine vinegar and extra virgin olive oil.
- 5
Add the sliced steak to the bowl with the salad and toss with the dressing.
Tip: Make sure to coat the steak and greens evenly.
- 6
Crumble the feta cheese over the top of the salad and sprinkle with chopped parsley.
- 7
Toss the salad again to combine and serve immediately.
Tip: Be sure to serve immediately to preserve the crispiness of the greens.
- 8
Arrange the Kalamata olives on top of the salad as a garnish.
- 9
Drizzle any remaining dressing over the top of the salad.
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