The Recipes

Greek Steak Salad

Yes, I know this trend is played out in every restaurant across the country, but it includes some of my favorite ingredients, so here you go:

Greek Steak Salad


- 8 oz. sirloin
- handful fresh oregano, finely chopped
- 2 c. mixed greens
- 1/2 roma tomato, sliced
- 1/4 c. kalamata olives, sliced
- 1/8 c. feta cheese, crumbled
- 1/4 c. red onion, sliced
- handful of peppercinis or banana peppers
- olive oil
- red wine vinegar
- salt
- pepper

Make the dressing by whisking together 2 T. of red wine vinegar and 6 T. of olive oil.  Season with salt and pepper, and whisk in the fresh oregano.  Set aside.

Preheat the oven to 350 degrees.  Season the steak with salt and pepper.  Heat 1 T. of olive oil in an oven-proof skillet until it almost ripples.  Sear the steak on each side; approximately 2-3 minutes.  Transfer the pan to the oven and cook an additional 8-10 minutes.

While the steak cooks, prepare the rest of the salad.  Drizzle 3/4 of the dressing over the salad.  Remove the steak from the oven and let it rest for at least five minutes.  Slice the steak and place it on top of the salad.  Top with the remaining dressing.