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.