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Restaurants›The Farm and Fisherman Tavern›Greek Steak Salad Recipe

Greek Steak Salad Recipe

Name: The Farm and Fisherman Taverns Greek Steak Salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb flank steak or skirt steak; 2 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 2 count garlic cloves, minced; 1 tsp dried oregano; 1 tbs lemon juice; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 lb baby potatoes (Yukon gold or new potatoes), halved if large; 1 tbs extra-virgin olive oil; 0.75 tsp sea salt; 0.25 tsp black pepper; 1 tbs fresh oregano or thyme, chopped; 1 cup Greek yogurt (full-fat preferred); 0.5 cup cucumber, peeled, seeded and finely grated; 1 count garlic clove, minced; 1 tsp lemon juice; 1 tsp extra-virgin olive oil; 1 tbs fresh dill, chopped (or mint); 0.5 tsp salt; 0.25 tsp black pepper; 4 cups mixed salad greens (arugula, romaine, baby spinach mix); 6 count radishes, thinly sliced; 0.25 count red onion, thinly sliced; 1 cup cherry tomatoes, halved; 0.5 cup cucumber, sliced (for salad); 0.5 cup crumbled feta; 2 tbs fresh parsley, chopped; 1 tbs fresh mint, chopped (optional); 3 tbs extra-virgin olive oil

Inspired by The Farm and Fisherman Tavern

Time50m

Serves4

Tzatziki, potatoes, Greek vin, radish, herbs

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Ingredients

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Steak & Marinade

1 lb flank steak or skirt steak

2 tbs extra-virgin olive oil

1 tbs red wine vinegar

2 count Garlic cloves, minced

1 tsp Dried oregano

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Potatoes

1 lb baby potatoes (Yukon gold or new potatoes), halved if large

1 tbs extra-virgin olive oil

3/4 tsp sea salt

1/4 tsp black pepper

1 tbs fresh oregano or thyme, chopped

Tzatziki

1 cup Greek yogurt (full-fat preferred)

1/2 cup cucumber, peeled, seeded and finely grated

1 count garlic clove, minced

1 tsp ReaLemon lemon juice

1 tsp extra-virgin olive oil

1 tbs fresh dill, chopped (or mint)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Salad & Dressing

4 cups mixed salad greens (arugula, romaine, baby spinach mix)

6 count radishes, thinly sliced

1/4 count Red onion, thinly sliced

1 cup Cherry tomatoes, halved

1/2 cup cucumber, sliced (for salad)

1/2 cup crumbled feta

2 tbs Fresh parsley, chopped

1 tbs fresh mint, chopped (optional)

3 tbs extra-virgin olive oil

1 1/2 tbs red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Steak & Marinade

Marinate the steak

In a shallow dish or resealable bag, whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 2 minced garlic cloves, 1 tsp dried oregano, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp pepper. Add the steak, coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Cook the steak

Remove steak from refrigerator 20 minutes before cooking to come to room temperature. Heat a heavy skillet or grill over high heat until very hot. Pat steak dry, season lightly with additional salt and pepper if desired. Add a drizzle (1 tsp) of oil to the pan and sear the steak 3-5 minutes per side for medium-rare (internal temp ~130-135°F / 54-57°C), or longer to desired doneness. Transfer to a cutting board and rest 8-10 minutes before slicing thinly against the grain.

Potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbs olive oil, 3/4 tsp sea salt, 1/4 tsp black pepper and 1 tbs chopped fresh oregano or thyme. Spread in a single layer on a rimmed baking sheet and roast 20-25 minutes, shaking pan halfway, until tender and golden. Remove and let cool slightly.

Tzatziki

Prepare the cucumber by grating, then squeezing out excess moisture in a clean towel or fine sieve until mostly dry (this prevents watery tzatziki). In a bowl combine 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1 tbs chopped dill, 1/2 tsp salt and 1/4 tsp pepper. Mix until smooth. Taste and adjust seasoning. Chill at least 20 minutes to meld flavors.

Salad & Dressing

Whisk the dressing: in a small bowl or jar combine 3 tbs olive oil, 1.5 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

Assemble the salad: In a large bowl toss 4 cups mixed greens with half the dressing to lightly coat. Add roasted potatoes (warm or room temp), sliced radishes, 1/4 thinly sliced red onion, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber and 1/2 cup crumbled feta. Toss gently to combine. Add chopped parsley and optional mint and drizzle any remaining dressing over the top as needed.

Finish & serve: Arrange slices of rested steak over the salad. Dollop or drizzle tzatziki over the steak and salad (about 2-3 tbs per serving) or serve on the side. Garnish with a sprinkle of extra oregano or chopped dill and a grind of black pepper. Serve immediately.