Why Did the Steak Strip? To Get Dressed Up With Greek Flavors. You’ll Love this Greek Steak. Plus, since you loved our joke, we want to give you a bonus mouth-watering salad to make this a complete entrée or a side dish. 🙂
The versatile strip steak we’ve spun into a tantalizing Greek Steak isn’t just the pièce de résistance of your dinner table. It effortlessly metamorphoses into the superstar of pitas, a sizzling addition to lemon-basil gnocchi, and the standout element in sandwiches featuring heirloom tomatoes and eggplant parmesan. Talk about a culinary multi-tool!
Table of Contents
Why You’ll Love The Greek Steak Recipe
Remember, at my house, we are all about bringing out the best flavors with the most simple ingredients, and our Greek-inspired strip steak stays true to who we are and the food recipes that we share!
- Easy-to-source ingredients
- Make-ahead prep
- Kid and adult-approved
- Serves as both entree and salad
- Travels well for picnics
- Ethnic eats that don’t overwhelm your taste buds
Kitchen Essentials For Greek Steak & The Fresh Side Salad
Ingredients for Greek Steak & Our Mediterreanan Side Salad
- Strip steak
- Extra virgin olive oil
- Balsamic vinegar
- Fresh lemon juice
- Dijon mustard
- Italian seasoning
- Sea salt and black pepper
- Mixed salad greens
- English cucumber
- Grape tomatoes
- Red onion
- Kalamata olives
- Feta cheese
Overview of How To Make The Fresh Strip Greek Steak
- Marinate the steak in a bag with the balsamic dressing.
- Prepare the dressing.
- Preheat the oven and adjust the oven rack.
- Sear the steak in a skillet.
- Cook the steak in the oven until the desired doneness and let it rest.
- Prevent avocado browning with lemon juice.
- Assemble the salad.
- Slice the cooked Greek steak and add it to the salad or as the entree and the salad on the side.
- Top with salad with crumbled Feta and serve with the reserved dressing.
From Greek To Italian Steak With Alternate Ingredients
The versatility of this recipe is superior to most. You can change the flavor of the steak with a few simple tweaks going from Greece to Italy in one food flight, lol!
- Replace balsamic vinegar with red wine vinegar
- Add basil, thyme, rosemary, and garlic cloves.
What to Serve With Our Recipe
Make Your Greek Strip Steak & Share It!
Greek and Italian families have one big thing in common: we cook and share it with everyone who comes to eat! Send it home as leftovers, make more so you can share it, and SHARE the recipes (Italians don’t do that, rolf)
There’s something magical about sitting down to a meal that satisfies your hunger and lights up your senses. It’s like a mini-vacation for your soul, a culinary escape from the everyday grind.
In that brief moment, as you take the first bite, the world fades away, and it’s just you and the explosion of flavors dancing in your mouth. It’s not just about filling your belly; it’s about elevating the simple act of eating into an experience that resonates deep within you.
This kind of meal lingers in your memory, beckoning you back to the kitchen to recreate it, share it, and relish it all over again. So grab your fork and knife, folks; we’re not just serving food here; we’re serving moments, memories, and a little slice of happiness.
We can’t wait for you to try this Greek Steak masterpiece! Once you’ve tried it, we’d love to hear how you’ve put your unique spin on this recipe. Drop us a comment and let us in on your secret tweaks!
↓↓ Greek Steak and Mediterranean Side Salad Recipe Card ↓↓
So, when looking for a quick weeknight dinner, this Greek steak doubles as a gourmet steak salad that the whole family will adore! Try it!
- ¼ c. balsamic vinegar
- ½ c. extra virgin olive oil
- 1 T. fresh lemon juice
- 1 t. Dijon mustard
- 2 t. Italian seasoning
- Sea salt and black pepper, to taste
- 1 lbs. Strip steak, approximately 1½” thick
- 1 T. extra virgin olive oil
- BONUS MEDITERRANEAN SALAD IDEA
- 1 large avocado, chopped
- 1 T. fresh lemon juice
- 4 c. mixed salad greens (or other lettuce, of choice)
- 1 English cucumber, chopped
- 1 c. grape or cherry tomatoes, cut in half
- ½ medium red onion, thinly sliced
- ½ c. Kalamata olives, sliced
- ½ c. Feta cheese, crumbled
- Add the steak to a large, sealable freezer bag and set aside
- Prepare the balsamic dressing by combining the vinegar, oil, lemon juice, mustard, and seasonings.
- Pour half of the balsamic dressing on top and seal tightly.
- Set aside half for later use
- Marinate the steak for at least 2 hours in the fridge or overnight.
- Preheat the oven to 400°F and position the oven rack.
- Sear the steak in hot olive oil in an oven-safe skillet.
- Transfer the steak to the oven and cook until desired doneness. Let it rest.
- Assemble the salad with greens, cucumber, tomatoes, onion, olives, and avocado.
- Toss avocado with lemon juice to prevent browning.
- Slice the rested steak and place on top of the salad.
- Or, place the sliced steak on a dish as your entree and use the salad as a side dish.
- Sprinkle crumbled Feta on your salad and add the reserved dressing on your portion to taste (if using as a side)
- Add Feta crumbles to the meat, too.