Mediterranean Steak Salad Recipe
This Mediterranean Steak Salad Recipe is loaded with bold flavor, fresh vegetables, and tender bites of steak. It’s a simple lunch or dinner and a great way to add plenty of protein to your salad greens. If you’re looking for a fresh option for warm summer nights or an easy weeknight dinner, this salad with juicy steak bites is it.
The first thing that most people think about when they hear salad on the menu is a ton of greens and some sort of dressing. But add steak, feta, tomatoes, cucumbers, and a flavorful homemade dressing, and you’ve got a complete meal.
What I love about this recipe is that it’s really forgiving and easy to alter. If some days you want romaine and other days you’re craving peppery arugula or baby spinach, you can mix and match. Almost any salad greens pair well with grilled steak.
Be sure to check out my Honey Mustard Chicken Salad and this Keto Chicken Salad for two other delicious meals.
Ingredients
- Steak – I use tri-tip steak, but ribeye, flank steak, skirt steak, or even a boneless ribeye will work.
- Olive oil – Used in both the marinade and dressing. You can substitute avocado oil if needed.
- Red wine vinegar – Adds flavor to the dressing.
- Lemon citrus – For a burst of citrus.
- Dijon mustard – Adds a nice taste.
- Garlic – I mince a fresh garlic clove. If you’re out of fresh garlic, garlic powder can work in a pinch.
- Seasonings – Dried oregano, kosher salt, smoked paprika, and black pepper add plenty of flavor.
- Romaine lettuce – I buy a head and chop it up. You can also mix in spinach or arugula.
- Grape tomatoes – Add sweetness, color, and a little extra freshness. Cherry tomatoes work just as well.
- Cucumbers – Clean and slice. I normally use an English cucumber and leave the skin on.
- Red onion – Slice it thin for plenty of flavor and crunch.
- Feta cheese – Crumbled feta works best.
- Stuffed grape leaves – Optional, but they add even more Mediterranean flavor.
See recipe card for quantities.
How to Make this Mediterranean Steak Salad Recipe
Step One: Mix together the ingredients listed on the recipe card to make the dressing. Add some of it to a bowl, and set aside the rest to use as the dressing later.
Step Two: Toss the meat in the dressing and add to kebab sticks.
Step Three: Soak wooden skewers in water for at least 20 minutes. Preheat the grill to high. Thread the marinated steak onto the skewers.
Step Four: Add the steak kabobs to the hot grill. Grill until browned and cooked to your liking, turning or flipping the skewers so the steak cooks evenly on all sides. Use an instant-read thermometer or meat thermometer to check the doneness rather than relying only on cook time.
Step Five: While the steak rests, add the chopped lettuce to a large platter or salad bowl. Top with the tomatoes, cucumber, red onion, feta, and other salad ingredients. Drizzle with the reserved dressing, add the steak kabobs, and serve.
Top Tip💡
Be sure to let the meat rest before serving. It’s tempting to rush this step, but giving the steak about 10 minutes to rest helps keep those bites tender and juicy.
Also, don’t guess when the steak is done. An instant-read thermometer is one of my favorite recipe tips for getting steak cooked exactly the way you like it.
Variations
- Balsamic Vinegar – You could use balsamic vinegar for the dressing as a different flavor.
- Cheese – Instead of feta, add goat cheese or even mozzarella.
- Chicken – Swap the steak for chicken.
- Dressing – If you don’t want to make the homemade dressing, use your favorite bottled dressing. A creamy balsamic dressing, Greek vinaigrette, or creamy balsamic vinaigrette would pair well with the steak.
- Add crunch – Sprinkle toasted nuts or seeds over the finished salad for a little extra crunch.
- Make it a grain bowl – Add cooked quinoa, farro, or your favorite grain to turn the salad into an even heartier meal.
See this Banh Mi Salad for a flavorful main dish.
Equipment
To make this simple salad, you’ll need an outdoor grill, tongs, skewers, a cutting board, large bowl, and serving platter. An instant-read meat thermometer is helpful for checking the steak.
Storage
If you have leftover steak, store it separately in an airtight container in the fridge. I don’t recommend storing the dressed steak and salad together because the dressing will cause the greens to get soggy.
Keep any extra dressing in a small airtight container or mason jar in the fridge. You can freeze leftover steak by itself, but the assembled salad is best eaten fresh.
Common Questions
No! You can also cook the steak in a cast iron skillet. Heat a little olive or avocado oil over medium-high heat, then cook the steak until browned and cooked to your preferred doneness. Flip the pieces as needed so all sides of the steak brown evenly.
No problem. Instead of cutting the steak into kabob pieces, you can cook the steak whole and let it rest on a cutting board before slicing. Arrange the sliced steak over the salad and serve.
Yes. For easy prep, chop the vegetables and make the dressing ahead of time, then store everything separately in the fridge. Cook the steak when you’re ready to eat and assemble the salad just before serving.
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Mediterranean Steak Salad Recipe
Ingredients
Beef Kababs
- 12 oz tri-tip steak cut into roughly 1½-inch cubes
Marinade & Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove minced
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
Salad
- 1 medium head romaine lettuce
- ½ cup grape tomatoes
- ½ cup cucumbers sliced
- ¼ cup red onion sliced
- ¼ cup crumbled feta cheese
- 6 stuffed grape leaves optional
Instructions
Steak Kabobs
- Whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, pepper, and smoked paprika until well combined.
- Measure ¼ cup of the marinade into a separate bowl or zip-top bag. Set the remaining mixture aside to use as the salad dressing.
- Add the cubed steak to the ¼ cup of marinade. Toss to coat and refrigerate for 30 minutes.
- Meanwhile, if using wooden skewers, soak them in water for 20 minutes.
- Preheat the grill to high. Thread the marinated steak onto the skewers.
- Grill the steak kabobs for 6-7 minutes, turning every minute or two so they cook evenly on all sides. Cook until the steak reaches your desired doneness.
- Remove the kabobs from the grill and let them rest for a few minutes.
Steak Salad
- Arrange the chopped romaine lettuce on a large serving platter.
- Top with the grape tomatoes, sliced cucumber, red onion, feta cheese, and stuffed grape leaves.
- Drizzle the reserved marinade/dressing over the salad as desired.
- Top with the steak kabobs and serve immediately.
Nutrition
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