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Greek Islands Steak Salad

Total Time

Prep/Total Time: 25 min.


2 servings

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
Greek Islands Steak Salad Recipe photo by Taste of Home


  • 1 boneless beef top loin steak (8 ounces)
  • 1 tablespoon A.1. steak sauce
  • 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


  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. Lightly oil 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.

Nutrition Facts

1 serving: 509 calories, 32g fat (13g saturated fat), 95mg cholesterol, 1281mg sodium, 21g carbohydrate (10g sugars, 6g fiber), 34g protein.

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