Greek Flank Steak and Veggie Salad is a fresh yet hearty dish that combines juicy, marinated flank steak with crisp vegetables and classic Mediterranean flavors. The tender slices of steak pair beautifully with tomatoes, cucumbers, olives, and feta, creating a balanced meal that is both satisfying and refreshing.
Greek Flank Steak and Veggie Salad:
Greek Flank Steak and Veggie Salad is a fresh yet hearty dish that combines juicy, marinated flank steak with crisp vegetables and classic Mediterranean flavours. The tender slices of steak pair beautifully with tomatoes, cucumbers, olives, and feta, creating a balanced meal that is both satisfying and refreshing.
History:
Greek cuisine is rooted in simplicity, freshness, and the use of high-quality ingredients such as olive oil, herbs, vegetables, and grilled meats. While traditional Greek salads (Horiatiki) do not include meat, grilled or roasted meats have long been served alongside fresh vegetable dishes. The addition of flank steak reflects a modern Mediterranean-American fusion, combining classic Greek flavors with popular grilling traditions. This evolution has made steak salads a popular choice for those seeking nutritious yet flavorful meals.
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Greek Flank Steak and Veggie Salad
Ingredients
For the Steak:
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Juice of ½ lemon
- Salt to taste
For the Salad:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley or dill, chopped
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
Instructions
- Combine olive oil, garlic, oregano, lemon juice, salt, and pepper.
- Marinate the flank steak for at least 15 minutes.
- Heat a grill pan or skillet over high heat.
- Cook steak for 4–6 minutes per side, depending on thickness.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
- In a bowl, combine tomatoes, cucumber, onion, olives, and herbs.
- Whisk dressing ingredients and toss with the vegetables.
- Top salad with sliced steak and feta cheese.
- Serve immediately.
Notes
- Slice steak against the grain for tenderness.
- Resting the steak helps retain juices.
- Use high-quality olive oil for best flavour.
- Adjust salt due to feta and olives.
- Serve immediately for freshest taste.
Tips for Steak and Veggie Salad:
- Grill steak outdoors for smoky flavor.
- Add roasted red peppers for sweetness.
- Use arugula for a peppery green base.
- Finish with extra lemon zest.
- Serve with warm pita bread.
FAQs for Steak and Veggie Salad:
Q1: Can I use another cut of beef?
Yes, skirt steak or sirloin works well.
Q2: Can this salad be made ahead?
Prepare components separately and assemble before serving.
Q3: Is this dish low-carb?
Yes, it is naturally low in carbohydrates.
Q4: Can I make it dairy-free?
Yes, omit the feta cheese.
Q5: What protein alternatives can I use?
Grilled chicken or lamb are great substitutes.
Conclusion:
Greek Flank Steak and Veggie Salad is a vibrant, nutritious dish that brings together bold Mediterranean flavors with tender, juicy steak. Easy to prepare and beautifully balanced, it’s perfect for both casual lunches and elegant dinners, offering freshness without sacrificing satisfaction.