Best 5 Greek Flank Steak And Veggie Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the vibrant flavors of Greece with our tantalizing Greek Flank Steak and Veggie Salad. This delectable dish features a tender and succulent flank steak marinated in a flavorful blend of olive oil, lemon juice, garlic, oregano, and thyme, grilled to perfection. Accompanying the steak is a refreshing and colorful salad made with a medley of fresh vegetables, including crisp cucumbers, juicy tomatoes, crunchy red onions, and tangy feta cheese. The salad is tossed in a zesty dressing of olive oil, red wine vinegar, Dijon mustard, and honey, creating a harmonious balance of flavors. Whether you're hosting a casual gathering or preparing a special meal, this Greek-inspired dish is sure to impress your taste buds and transport you to the sun-kissed shores of Greece.

Alongside the main recipe, this article also includes two additional Greek-inspired recipes for a complete culinary experience. Satisfy your sweet cravings with our delightful Baklava recipe, featuring layers of crispy phyllo dough filled with a sweet and nutty mixture of chopped walnuts, sugar, cinnamon, and honey. For a refreshing and aromatic beverage, try our invigorating Greek Herbal Iced Tea recipe, made with a blend of fragrant herbs, such as lemon verbena, mint, and chamomile, steeped in hot water and served chilled. These accompaniments perfectly complement the main dish, creating a well-rounded and authentic Greek feast.

Let's cook with our recipes!

GRILLED STEAK WITH GREEK CORN SALAD



Grilled Steak with Greek Corn Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano and/or mint
1 teaspoon honey
Kosher salt and freshly ground pepper
1 English cucumber, peeled and chopped
1 pint grape or cherry tomatoes, halved
1 small red onion, diced
1/2 cup crumbled feta cheese (about 4 ounces)
1/3 cup pitted green olives, sliced
2 ears of corn, shucked
1 1/4 pounds cube steaks

Steps:

  • Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
  • Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
  • Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.

GREEK VEGGIE SALAD II



Greek Veggie Salad II image

My new favorite salad, thrown together by me and my sister, Beth.

Provided by Lauren Brown

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 14

1 large cucumber, chopped
2 roma (plum) tomatoes, chopped
1 (5 ounce) jar pitted kalamata olives
1 (4 ounce) package feta cheese, crumbled
1 red onion, halved and thinly sliced
½ (10 ounce) package baby greens
½ (10 ounce) package romaine lettuce leaves
6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 ½ cups red wine vinegar

Steps:

  • In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g

VEGGIE STEAK SALAD



Veggie Steak Salad image

This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. -Tiffany Martinez, Aliso Viejo, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 17

2 medium ears sweet corn, husked
1 beef flank steak (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
DRESSING:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon capers, drained
1 teaspoon Dijon mustard
SALAD:
1 package (5 ounces) spring mix salad greens
1 large tomato, chopped
4 slices red onion, separated into rings
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Steps:

  • In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs. , Sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook until a thermometer reads 135° for medium-rare, 6- 8 minutes per side. Remove from heat; let stand 5 minutes., In a small bowl, whisk together dressing ingredients. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese.

Nutrition Facts : Calories 301 calories, Fat 19g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 301mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

QUICK GREEK PASTA SALAD WITH STEAK



Quick Greek Pasta Salad with Steak image

One quick, unique and healthy meal that will liven up your taste buds!

Provided by Polo

Categories     Salad     100+ Pasta Salad Recipes     Greek Pasta Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 15

8 ounces whole wheat penne pasta
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 (1 pound) beef rib eye steak
1 tablespoon butter
1 teaspoon minced garlic
¼ cup chopped shallots
1 tablespoon soy sauce
½ cup sun-dried tomato pesto
½ cup sliced black olives
1 cup chopped fresh spinach
1 teaspoon basil
1 tablespoon chopped parsley
½ cup crumbled feta cheese
3 tablespoons sunflower kernels

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
  • Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
  • Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 44.7 g, Cholesterol 72.5 mg, Fat 35 g, Fiber 7.9 g, Protein 24.5 g, SaturatedFat 12.6 g, Sodium 709.6 mg, Sugar 3.1 g

GREEK FLANK STEAK



Greek Flank Steak image

A flank steak stuffed with feta cheese and kalamata olives.

Provided by DREW10UGA

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 32m

Yield 4

Number Of Ingredients 7

1 flank steak
butcher's twine
salt and ground black pepper to taste
1 bunch baby spinach
¼ cup crumbled feta cheese
¼ cup chopped kalamata olives
2 strips cooked crispy bacon

Steps:

  • Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
  • Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
  • Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
  • Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
  • Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 294.9 calories, Carbohydrate 4.3 g, Cholesterol 64.7 mg, Fat 15.9 g, Fiber 1.9 g, Protein 33.1 g, SaturatedFat 6.5 g, Sodium 422.3 mg, Sugar 0.7 g

Tips:

  • Choose the right steak: Flank steak is a lean cut of beef that is best cooked quickly over high heat. It is important to choose a flank steak that is at least 1 inch thick so that it cooks evenly.
  • Marinate the steak: Marinating the steak in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will help to tenderize the meat and add flavor.
  • Cook the steak over high heat: Flank steak should be cooked over high heat for a short period of time. This will help to create a nice crust on the outside of the steak while keeping the inside tender and juicy.
  • Let the steak rest: After cooking, let the steak rest for a few minutes before slicing. This will help to keep the juices in the steak and prevent it from becoming dry.
  • Serve the steak with your favorite sides: Flank steak can be served with a variety of sides, such as grilled vegetables, roasted potatoes, or a fresh salad.

Conclusion:

Greek flank steak and veggie salad is a delicious and healthy meal that is perfect for a summer cookout. The flank steak is marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then grilled to perfection. The veggie salad is made with fresh vegetables, such as tomatoes, cucumbers, and onions, and dressed with a simple vinaigrette. This dish is sure to please everyone at your next gathering.

Related Topics