Mediterranean Steak Salad Recipes

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MEDITERRANEAN HANGER STEAK AND POTATOES



Mediterranean Hanger Steak and Potatoes image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons zaatar
1 tablespoon dried oregano
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Four 6-ounce hanger steaks
1 1/2 pounds baby red potatoes
2 tablespoons white wine vinegar
1/2 teaspoon white miso
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon drained capers
2 cups medium diced heirloom or vine ripe tomatoes
1 cup sliced Persian cucumber
1/4 cup mixed olives, sliced in half
1 cup crumbled feta

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



Mediterranean Greek Salad image

This is a great salad to take to a barbeque. All ingredients are approximate, so add more or less of any ingredient depending on your own taste.

Provided by Heather

Categories     Salad     Vegetable Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 6

3 cucumbers, seeded and sliced
1 ½ cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
⅓ cup diced oil packed sun-dried tomatoes, drained, oil reserved
½ red onion, sliced

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.

Nutrition Facts : Calories 130.6 calories, Carbohydrate 9.3 g, Cholesterol 25 mg, Fat 8.8 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 486.4 mg, Sugar 4.5 g

FAVORITE MEDITERRANEAN SALAD



Favorite Mediterranean Salad image

Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 28 servings (3/4 cup each).

Number Of Ingredients 14

18 cups torn romaine (about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted sweet red peppers
1/2 cup pitted Greek olives, halved
DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

MEDITERRANEAN STEAK SALAD



Mediterranean Steak Salad image

Make and share this Mediterranean Steak Salad recipe from Food.com.

Provided by billikers

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup balsamic vinaigrette, with Extra-Virgin Olive Oil
12 ounces flank steaks, visible fat trimmed
nonstick cooking spray
1 large red pepper, quartered
8 ounces mixed salad greens
1 large tomatoes, cut in chunks
1 (2 1/4 ounce) can sliced black olives, drained
1/4 cup spicy cherry pepper, quartered
1 teaspoon ground oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 185.7, Fat 9.1, SaturatedFat 3.2, Cholesterol 34.9, Sodium 770.6, Carbohydrate 7.1, Fiber 2.4, Sugar 3.6, Protein 19.4

SOLO MEDITERRANEAN STEAK SALAD



Solo Mediterranean Steak Salad image

This one dish meal, served with a starch would make a dinner for one, or a light lunch for two. If Beef Chuck Boneless Eye Steak is not available, Sirloin would be my second choice.

Provided by Bill Hilbrich

Categories     One Dish Meal

Time 25m

Yield 1 serving(s)

Number Of Ingredients 10

1 small chuck eye steak or 1 small sirloin steak (4 -5 ounce)
1/3 cup cooked green beans (canned is just fine)
1/3 cup artichoke heart, cut into quarters
1/3 cup roma tomato, sliced
1 clove garlic, diced
1/4 cup white wine (Vermouth is good for this)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup feta cheese

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.

Nutrition Facts : Calories 323.1, Fat 21.8, SaturatedFat 7.5, Cholesterol 33.4, Sodium 1194.2, Carbohydrate 15.6, Fiber 5.2, Sugar 4.8, Protein 8.8

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