Best 5 Mediterranean Steak Salad Recipes

MEDITERRANEAN HANGER STEAK AND POTATOES

Steps:

• Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
• Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
• Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
• Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
• Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
• Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.

MEDITERRANEAN GREEK SALAD

Steps:

• In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

FAVORITE MEDITERRANEAN SALAD

Steps:

• In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

MEDITERRANEAN STEAK SALAD

Steps:

• Heat outdoor grill or a two-burner stovetop grill pan.
• Mix all ingredients for the spice rub together well in a small bowl.
• Pour dressing into a clear measuring cup; add water equal to 1/2 cup. Pour into a large serving bowl; whisk in 1 tsp spice rub until blended.
• Press remaining spice rub on both sides of the steak. Coat both sides of steak and red pepper with nonstick spray.
• Grill pepper for 7 minutes. Add steak to grill; cook 4 to 5 minutes on each side for rare. Remove steak and pepper to a cutting board. Cut pepper in strips; let steak rest about 5 minutes.
• Meanwhile, add salad greens and remaining ingredients to bowl with dressing. Thinly slice steak across the grain. Add to salad, along with any steak juices, if desired. Toss to mix and coat.

SOLO MEDITERRANEAN STEAK SALAD

Steps:

• Put green beans, sliced tomatoes, artichoke hearts, and garlic into a shallow pasta bowl.
• Cover both sides of the steak with the salt and pepper.
• Pour a small amount of the olive oil on the both sides of the steak, and pour the rest on the vegetables.
• Place the steak in a hot non-stick (I like Cast Iron) frying pan, and cook 3 1/2 minutes per side.
• Remove the steak and allow to rest for 3 minutes, then cut into bite size pieces.
• While the steak is resting, add the vermouth to the pan, scrape up the brown bits, and then add the vegetables.
• Stir the vegetables until warm, but stop before the tomato gets soft, and then return to the pasta bowl.
• Add the steak pieces to the vegetables and top with the feta cheese.
• I suggest serving with Solo Hot Potato Wedges, recipe#43782.