This Grilled Greek Steak Salad with Greek Goddess Dressing is full of delicious oregano, garlic, and rosemary flavors, delicious steak, and cool salad. Perfect for summer!
I love salads. I don’t think I could have said that when I was a kid unless it was packed with radishes, cucumbers, peppers, and lettuce. Those are pretty much the only raw vegetables I loved as a kid. At least that’s what I remember.
But, we all know that my memory is crap.
Even today, I could eat a salad made of cucumbers, radishes, peppers, and lettuce. But I also like carrots, onions, tomatoes, pears, apples, nuts, and cheeses. I KNOW I wouldn’t have said that when I was a kid. Especially blue, feta, or even goat cheese. Heck, I don’t think I knew what goat cheese was when I was little. Did you?
When the weather is warmer, we eat more salads because they’re easy. Salads don’t require lots of time in the kitchen. They are usually made with grilled meats like chicken, beef, or pork. They’re super quick and oh so healthy. And oh so tasty!!
I’ve made a ton of salads over the few years I’ve been blogging. Steak salads, noodle salads, shrimp salads, scallop salads, the possibilities are endless! Our favorites are usually grilled meat over crisp greens. Especially a delicious, flavorful steak.
Those salads are the best!!
What are some of the ingredients you put in your salad? We LOVE grilled meats, obviously. I like putting crunchy nuts like pecans, almonds, cashews in a salad. They add great texture to a salad outside of the standard vegetable crunch.
I like to add a little sweetness from apples or pears. Sometimes I add in dried fruits like cranberries, apricots, or even golden raisins are delicious. Dried blueberries are good, too! If you haven’t dried those, I highly recommend them.
Then there’s the cheese!!
I used feta in this one because it’s a Greek salad. I love a me some goat cheese in a salad. Or blue cheese! Mmmmm. A good blue cheese, some steak, and bites of pear are a delicious salad in my book.
Sadly, I usually only order those salads out a restaurant. You see, I suck at assembling salads at home. I mean, I tried with this one, but it still doesn’t look that great. I wonder if there’s a guide for how to photograph salads at home. Suggestions?
This salad is a play on a typical cobb salad. I’ve done a few of those. I think my favorite was the Calypso Caribbean Cobb Salad. I loved the hearts of palm in that. And that chicken was amazing with that sauce on top. And the chunks of pineapple were pretty delicious, too!
Granted I didn’t spread this one out like a typical cobb is. I just tossed it all together thinking it would look prettier. Yeah, not so much. I’ll keep trying, though. Something’s gotta give and I figure out how to photograph pretty salads. I failed at salads in school, too. And soup. Those just are not easy to photograph.
A traditional cobb salad has chopped greens, bacon, chicken breast, hard boiled eggs, avocado, chives, blue cheese, and vinaigrette. This salad has greens, grilled steak, hard boiled eggs, black olives, tomatoes, roasted red peppers, cucumbers, and feta. Doesn’t that just say Greek to you? I skipped the pepperoncini. I had heartburn that day, but please do add it if you’d like.
I never made green goddess anything. But, I was inspired by Palatable Pastimes recipes for our Green St. Patrick’s Day recipes that inspired me to look into making this popular and delicious dressing. This is typically made with anchovies, garlic, mayo sour cream, parsley, tarragon, chives, and lemon juice. I swapped out the parsley with the oregano and the tarragon with the rosemary. I kept the chives. I changed out the sour cream with Greek yogurt and voila! Greek Green Goddess dressing is born.
It’s so worth it, too! I put it all into my handy Tupperware mixer and had the most amazing dressing for the salad. Then I used it for some left over grilled lamb we had. I spread the dressing on the bread and sliced the lamb for an amazing sandwich. Sometimes, I really love teleworking. Heck, who am I fooling?
I LOVE teleworking!
See what I mean? You can’t see the onion or the olives. There’s a hint of tomato and a fleck of roasted red pepper. You can see the feta but not the cucumbers. I really do suck at salads. Sometime I need to work on. And now that it’s summer, I see us having lots of salads again.
What’s your favorite dinner salad? How do you dress it up?
For the salad:
- 20 ounces strip steak
- 2 tablespoons Greek seasoning
- 4 cups chopped romaine, arugula, frise, etc.
- 2 cups cherry tomatoes, halved
- 2 cups sliced cucumbers
- 1 cup thinly sliced red onion
- 1/2 cup roasted red peppers, chopped
- 1 cup crumbled feta cheese
- 4 large hard boiled eggs
For the dressing:
- 2 canned anchovies
- 1 cup Greek yogurt
- 1/2 cup mayonnaise
- 1/3 cup milk
- 2 tablespoons chopped oregano
- 2 tablespoons chopped rosemary
- 2 cloves garlic
- 1 tablespoons chopped chives
- 1 teaspoon chopped thyme
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- Preheat grill to high heat.
- Sprinkle with Greek seasoning. Grill 3 minutes, turn 45 degrees and grill another 3 minutes. Turn the steaks over and repeat allow the steaks to cook until they reach 140 for medium rare or 155 for medium. Allow the steaks to rest at least 5 minutes.
- While the steaks are cooking, combine your greens with the tomatoes, cucumbers, onions, and roasted red peppers. Divide evenly between 4 plates.
- Combine the ingredients for the dressing (anchovies through black pepper) in a food process and process until smooth. Add additional milk to reach your desired consistency.
- Once the steaks have rest, slice and top each plate with an even portion of meat. Garnish with the feta cheese and hard boiled eggs. Drizzle with dressing before serving.
Summer Dinner Salad Recipes
Brilliant Beef Salads
- Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
- Grilled Keilbasa and Warm Mustard Viniagrette Salad by Our Good Life
- Healthy Steak Salad by Cricket’s Confections
- Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
- Southwestern Steak Salad by Hezzi-D’s Books and Cooks
Choice Chicken Salads
- BBQ Chicken Salad by Palatable Pastime
- BBQ Chicken Avocado Hemp Seed Salad by Family Foodie
- Caribbean Chicken Quinoa Salad by My Life Cookbook
- Chicken Fried Picnic Salad by The Freshman Cook
- Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
- Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
- Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
- Rainbow Greek Chicken Salad by Jersey Girl Cooks
Superb Seafood Salads
- Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
- Crab Salad with Chili, Tomato and Avocado by Monica’s Table
- French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
- Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
- Roasted Cod and Edamame Salad by The Bitter Side of Sweet
- Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
- Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake
Vibrant Veggie Salads
- Chopped Greek Salad by Soulfully Made
- Farmers Market Quinoa Salad by And She Cooks
- Iron Chef Morimoto Inspired Salad by NinjaBaker.com
- Kale Guacamole Salad by Pies and Plots
- Kale Superfoods Salad by Sew You Think You Can Cook
- Loaded Chopped Salad by Simple and Savory
- Muffuletta Pasta Salad by Cosmopolitan Cornbread