Greek Salad with Grilled Steak

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This dish works wonderfully as an entree salad, a side salad, or for serving buffet-style. 

We just love a good Greek salad.  And we just love grilled skirt steak.  Put them together, and you’ve got a perfect culinary marriage! Serve with warm crusty garlic bread, and you’ve got an entree salad that will delight your guests, no doubt!  

Greek Salad with Grilled Steak
Greek Salad with Grilled Steak

How To Make Greek Salad with Grilled Steak

Putting together this classic salad is actually not difficult at all.

Much of the salad can be prepped and even assembled well in advance of serving.

Allowing the meat to marinate overnight is even better, which makes putting it all together just before serving so easy!


Choosing the Perfect Greek Steak

You really can’t go wrong with choosing a good steak for this salad.

Our cut of choice is skirt steak because it is highly marbled. The Greek steak marinade consists of classic Greek flavors and makes the meat extremely tender and melt-in-your-mouth delicious once grilled.

EXPERT TIP: After mixing together the marinade ingredients, we place the steak in a large zipper bag and then pour the marinade over the meat. Massage it a bit with your hands, and press the air out of the baggie before closing. Keep in the fridge for at least 4 hours, or even better, overnight. Another cut of steak that is great is a flap-steak, ribeye, or strip steak.

Once you’re ready to grill, it only takes about a total of 10 minutes. You’ll want to make sure you reach an internal temperature of 145°F for medium.

A plastic baggie filled with a skirt steak and a Greek dressing and then that steak on a gas grill.

The Ingredients You Will Need

Feta cheese is classically Greek and is the perfect choice for this salad.

While the meat is getting all tender and flavorful in the fridge, it’s time to marinate it with our classic Greek salad dressing recipe.

EXPERT TIP: Feta cheese has a distinct taste that we just love. We recommend going with 8 oz. of cheese, which delivers a bold (but not too much!) feta taste. If you want more of the salad and less cheese, then go with 6 oz. of cheese. Allowing the cheese and marinade to chill in the fridge for an hour or two just deepens the flavor profile. However, in a pinch, the cheese is good as is right after you mix in the marinade.

A glass bowl filled with crumbled marinated feta cheese.

A classic Greek salad recipe consists of chopped cucumbers, tomatoes, parsley, olives, and usually a little red onion.

We love the addition of capers to the mix because it adds a wonderful slightly salty, briny taste that matches perfectly against the cheese and grilled steak.

This mixture by itself is delicious and makes a wonderful side salad.

A glass bowl containing a mix of chopped tomatoes, cucumbers, capers, olives, and herbs with a wooden spoon in the middle of it.

How To Slice Skirt Steak

Once you have finished grilling the steak, you’ll want it to rest for about 10 minutes to allow the juices to redistribute.

Cover with foil to keep warm.

EXPERT TIP: To ensure every bite is as tender as possible, you’ll want to slice the meat against the grain. Simply place the steak on a cutting board. Look for the parallel lines running throughout the cut of meat. This is called the ‘grain.’ Cut the steak into two or three pieces, cutting the same direction as the grain. Then, turn the pieces to a 90° angle and cut bite-size strips against the grain.

A hand using a carving knife and fork to slice a piece of grilled skirt steak against the grain to form bite-size strips.

We love to add chopped romaine lettuce when are mixing together the salad just before preparing.  We recommend going with 2 cups.

The addition of chopped lettuce is a popular addition in diners across the United States, but if you prefer, you can leave it out, and serve it the way they do in Greece!

It’s almost time to serve!

A glass bowl filled with a chopped Greek salad with a wooden spoon stuck in the middle.

When to Serve Greek Salad

We think this salad is off-the-charts delicious served when the steak is still warm and extra-juicy.

However, it is really wonderful served warm OR at room temperature.  You can serve this for a small gathering of family or friends, but it also makes a wonderful addition to a full spread of dishes, buffet-style.

We serve this entree salad at any time of the year, and always get rave reviews! It pairs wonderfully with a robust red wine, such as a Cabernet, or a dry white wine like Pinot Grigio.

EXPERT TIP: As mentioned, this salad is spectacular even without a protein on top. However, other excellent protein options are grilled chicken, shrimp, or even tofu!

A large oval platter filled with a Greek salad and grilled steak with two large gold spoons on the side.

We just can’t rave about this salad enough. It truly is a taste sensation.

EXPERT TIP: You can make all of the components of the salad ahead of time. Don’t mix it all together until just before serving. If mixed too far in advance, the chopped Romaine will become limp and a bit soggy.

It is such a beautiful serving not just on the large platter, but also as individual servings.

An individual plate filled with Greek salad with grilled meat sitting next to a glass of red wine.

Ready to make the best Greek Steak Salad this side of Athens? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A large oval platter filled with a Greek salad and grilled steak with two large gold spoons on the side.

Greek Salad with Grilled Steak

This Greek Salad with Grilled Steak brings together two of our favorites things in the world...a Greek salad and beautifully grilled skirt steak. Marinate the steak first for about 4 hours (or overnight), then marinate the feta cheese, then assemble this amazing entree salad. Incredible!
5 from 6 votes
Print Pin Rate
Course: Salad
Cuisine: Greek
Keyword: Greek salad recipe, How to make a Greek salad
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill time for steak and cheese: 4 hours
Total Time: 4 hours 35 minutes
Servings: 6 people
Calories: 376kcal


  • Gas, charcoal, or electric grill - outdoor or indoor.


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.



Any thin, well-marbled cut of meat will work.  Flap steak is an excellent substitution.  Both skirt and flap steaks will definitely need to sit in the marinade for at least 4 hours to allow the meat to break down and become tender once grilled.
Ribeye or strip steak is also wonderful but they don't need to marinate as long, only about an hour.
You can also cook the steak in a hot cast-iron skillet on your stove, too.  Cook for about 3 to 5 minutes per side.  The internal temperature should reach 145°F for medium.  
The various components of the salad can be made up to 1 day in advance.  Don't mix the salad with the chopped romaine until just before serving.
Other options for protein include grilled chicken or shrimp.  Marinated and lightly sautéd tofu is great, too, if you're wanting 100% vegetarian.  The salad is so flavorful, it's delicious without a protein on top.  
We like serving the salad soon after the meat has been sliced and is still warm.  However, it's still really delicious even after the meat cools off.
The salad is best consumed within a few hours of assembly. If you don't include the chopped Romaine, it will keep in the fridge for 3 to 4 days.  We don't recommend freezing this salad. 


Calories: 376kcal | Carbohydrates: 6g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 1171mg | Potassium: 429mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1835IU | Vitamin C: 10mg | Calcium: 230mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in July 2016, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in September 2020!


  • 5 stars
    So delicious! I am not one who cooks often (and usually not a very good one) and this turned out so nicely! Prepping took me a little while but it was a therapeutic process. I don’t have access to a grill so I cooked mine to medium well temp and the steak was still so tender & juicy. I’m also not a fan of red onion or oregano, so I left those out but the rest of the flavors combine so well. This recipe is going on my weekly menu! Thank you for sharing, has given me the confidence I need to explore more recipes and cook my own dishes.

    • Hi Megan!! Woo hoo!!! We are thrilled you made the Greek salad with steak and had such great success! We hear you…sometimes the extra prep makes the meal even that more special. Sounds like you prepared perfectly. Thank you so so much for sharing and for the awesome review. That means the world to us! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    I love Greek salads but have always used a bottled dressing. I was a little concerned that the marinated feta was not going to be enough to dress the entire salad but I was very wrong.
    Can’t wait to try other recipes

    • Hi Patricia! We are THRILLED you made the Greek Salad with Steak and had such great success! Thank you so so much for sharing and for the wonderful review. That honestly means the world to us! Please stay in touch!! All the best, Kris & Wesley

  • Another winner gentlemen! We love Greek salad but we were quite blown away by the flavors of this one. The capers and the marinated feta really makes a difference.

  • 5 stars
    I have made this twice now and it has been spectacular both times. This salad has the exact same flavor profile as that from one of our favorite local restaurants. You can even use sirloin if it is well marbled and marinates the full four hours. Kudos for an exceptional dish!

    • Hi Dale! Woo hoo! We are so so happy you are loving the Greek salad with grilled steak! That is one of our favorites, too! Sirloin is a great choice, too! Thanks SO MUCH for sharing and for the GREAT review! That truly means the world to us! Stay in touch! Kris & Wesley

  • Haven’t made it yet, will be doing so tomorrow. You don’t mention how much red onion in the salad. Is it to taste?

    • Hi Judith!!! So sorry for the delayed response!! It is pretty much to taste, but we should have included that in the instructions. We usually do about 1/2 cup of chopped red onion. Thanks for the heads up on that!! Let us know if you make it and what you think!!! All the best, Kris & Wesley

  • 5 stars
    Outstanding! We all loved it, and so, so, satisfying. I also made some pita bread (first attempt), and clearly need to practice that, lol. I did add some chopped up mild banana peppers, and some chopped yellow bell peppers, but made no other changes. Delish! Your site has become a go-to for me.

    • Hi Stacy!! Wow! Homemade pita bread! Sounds delicious! And YES to the addition of banana peppers and yellow bell peppers! We are so happy you are enjoying our recipes and thank you SO MUCH for letting us know! Please stay in touch!! xoxo Kris & Wesley

  • Am I missing a dressing recipe? On another note – Your recipe for your eggplant parm is OUTSTANDING! This Polish girl is married to an Italian guy, who absolutely LOVES it!

    • Hi Krista! Woo hoo!! We love hearing that one of our Italian dishes impressed a true Italian! The dressing coats the cheese for the Greek salad and then coats everything else. We think it’s just right. But if you want more dressing, just double the ingredients that go with the feta cheese. Let us know if you make it and what you and your Italian hubby think of it!! xoxo Kris & Wesley

  • 5 stars
    I love making salads as a main meal. When I saw this recipe I liked the idea of the marinated feta so gave it a try. As always, Kris and Wesley did not disappoint. It waS delicious and filling and so easy to make. I like being able to prepare meals ahead of time so this recipe was perfect. I loved the video presentation and was drooling over the steak. However, I used grilled chicken as the protein topper and it was so good. Thanks again you two for another keeper recipe. This one will get remade many times. Loved it!

    • Hi Cindy! We are big fans of entree salads, too!! We are so thrilled that you enjoyed our Greek salad and using chicken as the protein is perfect!! Thank you so much for letting us know and for the wonderful review. That means the world to us!!! All the best, Kris & Wesley

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