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Greek Islands Steak Salad

 Greek Islands Steak Salad
“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
2 ServingsPrep/Total Time: 25 min.

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

  • Rub steak on both sides with steak sauce; let stand for 10 minutes.
  • 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.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill steak, covered, over medium heat

2 of 2

Greek Islands Steak Salad (continued)

Directions (continued)

  • 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.
  • 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.
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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.