Greek Steak Salad

Spring time basically makes me crave salads. Suddenly everything is starting to get fresh and green and that is exactly what I want to eat. Once I start planting things in the garden I cannot wait for them to pop up and turn them into, you guessed it, salads. One salad I always keep in my rotation is a classic greek salad. It’s fresh, it’s flavorful, and it’s healthy. Though Greek salads pair nicely with chicken, I decided to mix it up by making this a Greek Steak Salad.

Greek steak salad on a plate.

Three reasons I love this recipe:

  1. Though I have grown to love a good salad, it has not always been that way for me. If you grew up truly unimpressed by an offering of iceberg lettuce with bottled ranch under the guise of a “salad,” you are not alone! When I realized that salads are meant to be loaded with delicious vegetables, and proteins and flavor, there was no turning back. This Greek Steak Salad is all of that! So many delicious fresh vegetables, a tantalizing dressing and grilled steak, you will definitely want it more.
  2. Greek steak salad is so easy to throw together. It is perfect for a weeknight meal or for a lunch meal prep. You can even get away with doing hardly any dishes if you grill the steak, like I suggest. Even the dressing is super simple to throw together and make it easy to avoid all those yucky additives and seed oils in the store bought brands. If you are looking for other easy weeknight meals, check out my Sriracha Honey Pork Chop Sheet Pan Meal.
  3. Though I don’t follow a strict Paleo diet, nor do I see another round of Whole 30 in my near future, I still love to keep a few dishes in my normal rotation that fit this criteria. One thing that I still focus on that paleo taught me was to eat nutrient dense and simple foods and this salad is full of such ingredients. If you are needing this Greek Steak Salad to be Paleo or Whole 30, simply omit the feta cheese. If not, enjoy that feta!
Fork with steak on it from greek steak salad

Frequently Asked Questions:

Can I sub spring greens for romaine lettuce?

Of course! I personally choose spring greens over romaine because it is more nutrient dense and honestly because of personal preference. Greek Steak Salad, is still Greek Steak Salad no matter what lettuce you use.

Can I use chicken instead of steak?

Again, go for it, chicken is excellent on this salad, I just personally find that I eat a lot of chicken salads so mixing it up with beef is fun.

Can I use store purchased dressing?

This one is going to be a no from me. In this case the dressing is actually so easy to make! Not to mention, purchasing store bought could also impact the nutrient density of the salad depending on what is in it. You could try a cleaner brand like Primal Kitchen, but in the end you still won’t get as much flavor.

How to Make Greek Steak Salad:

  1. Make the dressing

    In a jar or small glass container, combine the oil, lemon juice, lemon zest, red wine vinegar, oregano, garlic, salt and pepper. Whisk until combined. Set aside.

  2. Marinade the steak

    Place the steak in a large shallow dish and pour half of the dressing over top. Cover and place in the fridge. Let marinade for a minimum of 15 minutes and up to 24 hours.

  3. Preheat the grill

    I used our Blackstone grill for this particular recipe and got great results with the steak. You can of course use a regular grill or a cast iron skillet on the stove as well.

  4. Assemble the salad

    While the grill preheats assemble your salad bowls. Add spring mix, halved cherry tomatoes, diced avocado, sliced cucumbers, sliced onions, diced bell pepper, olives and feta.

  5. Grill the steak

    On medium-high heat grill the steak. For medium, grill for 5 minute per side. Flipping once. Let the steak rest on a plate for five minutes. If you would like your steak medium rare, 4 minutes per side and 6 minutes per side for a medium well steak. This is all based on a 1 inch thick steak.

  6. Slice the steak and add to salad

    Slice the sirloin, against the grain. You want the pieces to be fairly thin so they are easy to eat with the salad. Add steak to the salads.

  7. Top with dressing then enjoy!

    Drizzle dressing over salads and enjoy. If you wish to have the salads at a later time, cover them and keep dressing in a separate container. Place them into fridge for up to 4 days.

Greek Steak Salad

Greek Steak Salad is zesty, fresh, and flavorful. Easy enough to make for a weeknight dinner or a week of lunch prep. This recipe is Paleo and Whole30 friendly by simply omitting the feta.
Prep Time20 minutes
Cook Time12 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: Greek Salad, Greek Steak Salad, Steak Salad
Servings: 4 servings


Greek Salad Dressing

  • ¾ c Olive Oil
  • c Red Wine Vinegar
  • ½ c Lemon Juice
  • Zest of one lemon
  • 2 cloves Garlic Minced
  • 1 tbsp Oregano
  • ½ tsp Salt
  • ½ tsp Black Pepper


  • 8 c Spring Green Salad Mix
  • 1 c Cherry Tomatoes Halved
  • 1 Cucumber Halved and thinly sliced
  • 1 Red Bell Pepper Diced
  • 2 Avocado Sliced
  • 1 c Kalamata Olives Sliced or whole
  • ½ Red onion Thinly sliced
  • 1 c Feta Crumbled
  • 1.5 lbs Sirloin Steak


  • Make the salad dressing by combining the oil, lemon juice, red wine vinegar, lemon zest, oregano, garlic, salt and pepper. Whisk until combined.
  • Place steak in a large shallow dish to marinade with half of the salad dressing. Cover and refrigerate for at least 15 minutes but up to 24 hours.
  • Preheat the grill/blackstone to medium-high heat.
  • While grill preheats, assemble the rest of the salads. Divide the greens into four bowls, then top with cucumbers, cherry tomatoes, red onion, bell pepper, avocado, olives, and feta.
  • Place steak on grill or blackstone. Cook with 5 minutes per side for medium (what I recommend) 4 for medium rare and 6-7 for medium well. Let steak rest for 5 minutes on a clean plate.
  • Slice steak thinly, against the grain. Divide the steak slices into the four salads.
  • Drizzle dressing over each salad, enjoy!


For Paleo/Whole 30 Modifications, omit feta. 
If you are not planning to eat the salad immediately, leave the dressing on the side in a separate container.  

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Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.



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