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Greek Islands Steak Salad Recipe

Greek Islands Steak Salad Recipe

“I invented this recipe while watching a movie set on the Greek islands. I like the combination of warm grilled steak and sauteed mushrooms with cold salad ingredients.” —Chris Wells, Lake Villa, Illinois
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 1 boneless beef top loin steak (8 ounces)
  • 1 tablespoon A.1. steak sauce
  • MUSHROOMS:
  • 1-1/2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1 tablespoon sherry or chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 4 cups torn mixed salad greens
  • 10 cherry tomatoes, halved
  • 2/3 cup thinly sliced cucumber
  • 10 pitted Greek olives
  • 1/4 cup finely chopped red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup prepared balsamic vinaigrette

Directions

  • 1. Rub steak on both sides with steak sauce; let stand for 10 minutes.
  • 2. Meanwhile, in a small skillet, saute mushrooms in butter until golden brown. Add the sherry, salt and pepper. Cook 1-2 minutes longer or until liquid is evaporated. Set aside and keep warm.
  • 3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
  • 4. Divide salad greens between two plates. Top with tomatoes, cucumber, olives, onion, steak and mushrooms. Sprinkle with cheese. Drizzle with vinaigrette. Serve immediately. Yield: 2 servings.
Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Nutritional Facts

1 serving equals 509 calories, 32 g fat (13 g saturated fat), 95 mg cholesterol, 1,281 mg sodium, 21 g carbohydrate, 6 g fiber, 34 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.