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Grilled Greek Salad with Steak

Prep Time15 minsCook Time10 minsTotal Time35 mins

Add a summer spin to your Greek salad by grilling the vegetables before tossing them with a classic lemon-oregano vinaigrette. Guests will love the seasonal touch and you’ll love the easy clean up!

Greek Vinaigrette:
 ½ cup (125 ml) olive oil
 ¼ cup (60 ml) red wine vinegar
 2 tbsp (30 ml) lemon juice
 1 tsp (5 ml) dried oregano leaves
 2 cloves garlic, finely minced
 ½ tsp (2 ml) each salt and freshly ground pepper
 1 ½ lbs (750 g) top sirloin stead, about 1-inch (2.5cm) thick
 ½ tsp (2 ml) each salt and freshly ground pepper
 1 zucchini, sliced lengthwise
 1 red pepper, halved
 1 small red onion, sliced into thick rings
 6 cups (1.5 L) mixed salad greens
 1 romaine heart, chopped
 1 cup (250 ml) cherry tomatoes, halved
 ½ cup (125 ml) pitted kalamatta olives
 ½ cup (125 ml) crumbled feta

Greek Vinaigrette:
Whisk the olive oil with vinegar, lemon juice, oregano, garlic, salt and pepper. Set aside 1/2 cup (125 mL) for the salad and 1/4 cup (60 mL) for grilling the vegetables and steak.


Preheat the grill to medium-high; grease the grate well.
Season steak with salt and pepper; brush with some of the vinaigrette.
Toss the zucchini, red pepper and onion with remaining vinaigrette.


Grill the vegetables, turning occasionally, for 3 to 5 minutes or until well-marked and tender.
Grill the steak for 4 to 6 minutes per side for medium rare or until cooked to desired level of doneness.
Cool vegetables slightly and thinly slice.
Let steak rest for 5 minutes; thinly slice across the grain.


Toss the salad greens, romaine, grilled vegetables, tomatoes and olives with half the reserved dressing. Transfer to a serving dish. Top with sliced steak and feta. Drizzle remaining dressing over top.

Cook's Notes:

Makes 4 servings

The lemon and oregano will also taste delicious with grilled lamb or chicken. For a heartier salad, serve alongside thick grilled pita.