Greek Islands Steak Salad

I hope everybody had a great weekend! I had a terrific weekend and this was such a great recipe to wrap it up with! Easy to make and full of flavor!

I have always been a big fan of Greek flavored dishes. The combination of flavors is so yummy to me! This salad was quite delicious and the steak tasted really good with the Greek flavors. The feta cheese crumbles really topped it off!

The recipe is very easy to follow. As I have said before, I love any opportunity to use the grill! The cookbook has a side note that if you don't have the Pampered Chef Greek Rub, then you can substitute that with 1/2 tsp lemon zest, 1/8 tsp salt, 1/4 tsp coarsely ground black pepper and 1/8 tsp dried oregano leaves.

I know a lot of people automatically have a baked potato with their steak, but try substituting that baked potato with this Greek salad next time you grill a steak at home! Enjoy!


Greek Islands Steak Salad
Pampered Chef Grill it Quick!
Published by The Pampered Chef, Ltd. in 2008.

Prep time: 20 minutes  Total time: 30 minutes  Yield: 4 servings

Steak
1.5 lb beef flank steak
1 tbsp olive oil
1 tbsp Greek Rub

Dressing
3 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Greek Rub
1 large garlic clove, pressed
2 tbsp pitted, chopped kalamata olives
2 tbsp chopped pepperoncini peppers

Salad
6 cups fresh baby spinach leaves
1/2 cup diced seedless cucumber
1/4 cup crumbled feta cheese
Additional sliced pepperoncini peppers and kalamata olives (optional)

1. Prepare grill for direct cooking over medium-high heat. For steak, brush steak with oil; sprinkle with rub and press into meat. Let stand until ready to grill.
2. For dressing, whisk together ingredients in Small Batter Bowl; set aside.
3. Grill steak, covered, 4 minutes or until grill marks appear. Turn with BBQ Tongs and grill 4-6 minutes or until Pocket Thermometer registers 140°F for medium-rare or 150°F for medium doneness. Transfer steak from grill to cutting board; tent with foil and let stand 10 minutes (temperature will rise about 5°F). Slice steak across the grain into 1/4-in. slices.
4. For salad, toss spinach and cucumber with half of the dressing in Stainless (4-qt.) Mixing Bowl. To serve, divide salad among serving plates; arrange steak on top. Drizzle steak with remaining dressing. Top with feta cheese and additional peppers and olives, if desired.