Side Pannel
Greek Salad With Grilled Steak
Greek Salad With Grilled Steak
- Recipe Submitted by maryjosh on 02/12/2019
Ingredients List
- 6 1/2 tbsp extra-virgin olive oil
- 3 garlic cloves minced
- 1 tbsp dried oregano
- 2 tsp red wine vinegar
- 1 tsp Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 1 lb skirt steak
- 2 tbsp fresh flat-leaf parsley chopped
- 2 tbsp capers rinsed
- 2 tbsp fresh lemon juice
- 1 tsp fresh thyme chopped
- 1/4 tsp crushed red pepper flakes
- 7 oz Greek feta cut into small cubes (about 1 1/2 cups)
- 5 oz baby spinach
- 2 small cucumbers halved, and thinly sliced
- 1 1/2 cups cherry tomatoes halved
- 3/4 cup pitted Kalamata olives
Directions
In a medium bowl, whisk together 3 tablespoons of the oil with the garlic, oregano, vinegar, Worcestershire sauce, 1/4 teaspoon salt and pepper.
In a large dish, place the steak and pour the marinade over the meat, turning to coat.
Cover and place in the fridge for 4 to 6 hours, or overnight.
Meanwhile, in a medium bowl, whisk the remaining 3 1/2 tablespoons oil, parsley, capers, lemon juice, thyme, and chile flakes. Add the feta and stir gently to coat.
Marinate the cheese at room temperature for an hour, or in the fridge for up to 6 hours.
Prepare a medium-high hot grill.
Remove the steaks from the marinade and grill until cooked to your liking, turning occasionally.
Transfer to a cutting board, cover loosely with foil, and let rest 5 to 10 minutes.
Thinly slice the steak against the grain, then season with a little more salt. Set aside.
Place the spinach, cucumbers, tomatoes, and olives in a large bowl.
Drizzle all of the marinade from the feta over the salad, using a spoon to hold back the feta (no problem, if a little cheese falls in).
Season with salt and pepper, and toss to coat.
Arrange on a serving platter, or divide among four dinner plates.
Scatter the steak and feta over the salad, and serve.
In a large dish, place the steak and pour the marinade over the meat, turning to coat.
Cover and place in the fridge for 4 to 6 hours, or overnight.
Meanwhile, in a medium bowl, whisk the remaining 3 1/2 tablespoons oil, parsley, capers, lemon juice, thyme, and chile flakes. Add the feta and stir gently to coat.
Marinate the cheese at room temperature for an hour, or in the fridge for up to 6 hours.
Prepare a medium-high hot grill.
Remove the steaks from the marinade and grill until cooked to your liking, turning occasionally.
Transfer to a cutting board, cover loosely with foil, and let rest 5 to 10 minutes.
Thinly slice the steak against the grain, then season with a little more salt. Set aside.
Place the spinach, cucumbers, tomatoes, and olives in a large bowl.
Drizzle all of the marinade from the feta over the salad, using a spoon to hold back the feta (no problem, if a little cheese falls in).
Season with salt and pepper, and toss to coat.
Arrange on a serving platter, or divide among four dinner plates.
Scatter the steak and feta over the salad, and serve.
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