Grilled Greek Salad with Steak

Grilled Greek Salad with Steak
Serves 4
Add a summer spin to your Greek salad by grilling the vegetables before tossing them with a classic lemon-oregano vinaigrette. Guests will love the seasonal touch and you’ll love the easy clean up!
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Cook Time
10 min
Cook Time
10 min
702 calories
19 g
156 g
44 g
59 g
11 g
665 g
1066 g
9 g
0 g
30 g
Nutrition Facts
Serving Size
665g
Servings
4
Amount Per Serving
Calories 702
Calories from Fat 386
% Daily Value *
Total Fat 44g
67%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 26g
Cholesterol 156mg
52%
Sodium 1066mg
44%
Total Carbohydrates 19g
6%
Dietary Fiber 7g
30%
Sugars 9g
Protein 59g
Vitamin A
315%
Vitamin C
110%
Calcium
25%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Greek Vinaigrette
  1. 1/2 cup (125 mL) olive oil
  2. 1/4 cup (60 mL) red wine vinegar
  3. 2 tbsp (30 mL) lemon juice
  4. 1 tsp (5 mL) dried oregano leaves
  5. 2 cloves garlic, finely minced
  6. 1/2 tsp (2 mL) each salt and freshly ground pepper
Salad
  1. 1 1/2 lb (750 g) top sirloin steak, about 1-inch (2.5 cm) thick
  2. 1/2 tsp (2 mL) each salt and freshly ground pepper
  3. 1 zucchini, sliced lengthwise
  4. 1 red pepper, halved
  5. 1 small red onion, sliced into thick rings
  6. 6 cups (1.5 L) mixed salad greens
  7. 1 romaine heart, chopped
  8. 1 cup (250 mL) cherry tomatoes, halved
  9. 1/2 cup (125 mL) pitted kalamata olives
  10. 1/2 cup (125 mL) crumbled feta
Instructions
  1. Greek Vinaigrette: Whisk the olive oil with vinegar, lemon juice, oregano, garlic, salt and pepper. Set aside 1/2 cup (125 mL) for the salad and 1/4 cup (60 mL) for grilling the vegetables and steak.
  2. Salad: Preheat the grill to medium-high; grease the grate well. Season steak with salt and pepper; brush with some of the vinaigrette. Toss the zucchini, red pepper and onion with remaining vinaigrette.
  3. Grill the vegetables, turning occasionally, for 3 to 5 minutes or until well-marked and tender. Grill the steak for 4 to 6 minutes per side for medium rare or until cooked to desired level of doneness. Cool vegetables slightly and thinly slice. Let steak rest for 5 minutes; thinly slice across the grain.
  4. Toss the salad greens, romaine, grilled vegetables, tomatoes and olives with half the reserved dressing. Transfer to a serving dish. Top with sliced steak and feta. Drizzle remaining dressing over top.
Notes
  1. - The lemon and oregano will also taste delicious with grilled lamb or chicken.
  2. - For a heartier salad, serve alongside thick grilled pita.
  3. Per Serving: Calories 364, Fat 25 grams, Cholesterol 16mg, Sodium 357mg, Carbohydrates 11 grams, Fibre 3 grams, Sugar 5 grams, Protein 16 grams.
beta
calories
702
fat
44g
protein
59g
carbs
19g
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