Name: Grilled Greek Salad with Steak
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: ½ cup (125 mL) olive oil; ¼ cup (60 mL) red wine vinegar; 2 tbsp (30 mL) lemon juice; 1 tsp (5 mL) dried oregano leaves; 2 cloves garlic, finely minced; ½ tsp (2 mL) each salt and freshly ground pepper; 1½ lb (750 g) top sirloin steak, about 1-inch (2.5 cm) thick; ½ tsp (2 mL) each salt and freshly ground pepper; 1 zucchini, sliced lengthwise; 1 red pepper, halved; 1 small red onion, sliced into thick rings; 6 cups (1.5 L) mixed salad greens; 1 romaine heart, chopped; 1 cup (250 mL) cherry tomatoes, halved; ½ cup (125 mL) pitted kalamata olives; ½ cup (125 mL) crumbled feta

Grilled Greek Salad with Steak

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 4 Servings 1x

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Description

Add a summer spin to your Greek salad by grilling the vegetables before tossing them with a classic lemon-oregano vinaigrette. Guests will love the seasonal touch and you’ll love the easy clean up!

Ingredients

Scale

Greek Vinaigrette:
½ cup (125 mL) olive oil
¼ cup (60 mL) red wine vinegar
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) dried oregano leaves
2 cloves garlic, finely minced
½ tsp (2 mL) each salt and freshly ground pepper

Salad:
1½ lb (750 g) top sirloin steak, about 1-inch (2.5 cm) thick
½ tsp (2 mL) each salt and freshly ground pepper
1 zucchini, sliced lengthwise
1 red pepper, halved
1 small red onion, sliced into thick rings
6 cups (1.5 L) mixed salad greens
1 romaine heart, chopped
1 cup (250 mL) cherry tomatoes, halved
½ cup (125 mL) pitted kalamata olives
½ cup (125 mL) crumbled feta

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Instructions

Greek Vinaigrette: Whisk the olive oil with vinegar, lemon juice, oregano, garlic, salt and pepper. Set aside ½ cup (125 mL) for the salad and ¼ cup (60 mL) for grilling the vegetables and steak.

Salad: Preheat the grill to medium-high; grease the grate well. Season steak with salt and pepper; brush with some of the vinaigrette. Toss the zucchini, red pepper and onion with remaining vinaigrette.

Grill the vegetables, turning occasionally, for 3 to 5 minutes or until well-marked and tender. Grill the steak for 4 to 6 minutes per side for medium rare or until cooked to desired level of doneness. Cool vegetables slightly and thinly slice. Let steak rest for 5 minutes; thinly slice across the grain.

Toss the salad greens, romaine, grilled vegetables, tomatoes and olives with half the reserved dressing. Transfer to a serving dish. Top with sliced steak and feta. Drizzle remaining dressing over top.

Notes

Cook’s Note: The lemon and oregano will also taste delicious with grilled lamb or chicken. For a heartier salad, serve alongside thick grilled pita.