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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

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
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!
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  • 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