Steak Feta And Tomato Salad Recipes

GRILLED STEAK WITH FETA AND TOMATO SALSA

Steps:

• Sprinkle steaks well with salt and pepper on each side.
• Place on preheated grill and cook about 4 minutes on each side, or to your preferred level of doneness. Remove from grill and let rest for 5 minutes.
• Meanwhile, in a medium-sized bowl, stir together remaining ingredients.
• Place each steak on a serving plate. Spoon feta cheese mixture evenly over each steak and serve.

STEAK, FETA AND TOMATO SALAD

Steps:

• Heat oil in medium skillet on medium-high heat. Add steak; cook 4 min. on each side or until medium doneness (160ºF). Let stand 5 min.
• Meanwhile, cover platter with vegetables, cheese and olives.
• Cut steak across the grain into thin slices; arrange over salad. Drizzle with dressing.

SIRLOIN STEAK SALAD WITH FETA AND SUNDRIED TOMATOES

Steps:

• Wash the mixed leaves thoroughly and dry using a salad spinner and set aside.
• Chop the sun dried tomatoes into your desired shape and size and drain your peppers and set aside into a bowl.
• Chop the feta into small cubes and set aside in a bowl.
• Measure out all your ingredients into a mug and mix well with a teaspoon. Taste and adjust seasoning to your taste.
• Drizzle dressing all over mixed leaves and toss coating all the salad.
• Add the tomatoes, peppers and half the feta and toss well before topping with the rest of the feta.
• Bring butter out of fridge. Wash the herbs and crush the garlic using the back of your knife and then remove most of the peel.
• Heat a cast iron skillet on high heat for 7 minutes.
• While pan is heating rinse steak with cold water and pat dry with kitchen roll. Season generously all over with salt and pepper.
• Add the olive oil to your heated pan and heat for 1 minute and place the steak in the pan with tongs, laying it away from you to avoid hot oil splashes. Press down on the steak using the back of your tongs and leave to sear for 3 minutes.
• Turn steak and sear for 3 minutes on the other side. Then using your tongs hold the steak with the fat side facing down and sear the fat for 2 minutes or until crisp.
• Place the steak back on the second side and add the butter, garlic and thyme. Leave butter to melt.
• Using a large spoon, scoop the butter over the steak. Do this continuously for 2 minutes basting the steak in the flavourful butter.
• Take steak out of the pan and leave to rest for at least 5 minutes before slicing.

FRESH TOMATO AND FETA SALAD

Steps:

• For the dressing: In a small bowl, whisk together the balsamic, oregano, honey, salt and pepper. Slowly whisk in the extra-virgin olive oil until combined.
• For the salad: Arrange the sliced tomatoes on a platter. Scatter over the onions and feta. Drizzle with the dressing, then top with the mixed herbs.

TOMATO FETA SALAD

Steps:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

HEIRLOOM TOMATO, CORN, AND FETA SALAD

Steps:

• Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
• While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
• Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
• Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
• Let marinate at room temperature for 15 minutes before serving.

TOMATO FETA SALAD

Steps:

• In a large bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes. Add the tomatoes, oil and feta cheese; toss to coat. Serve with a slotted spoon.

FETA STEAK SALAD

Steps:

• Mix together Romaine lettuce and onion.
• Place evenly in two salad bowls.
• Top with half each of feta, tomatoes, and sirloin.
• Sprinkle with salt and pepper to taste.
• Serve with your favorite dressing.

QUICK GREEK PASTA SALAD WITH STEAK

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
• Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
• Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

STEAK AND FETA SPINACH SALAD

Steps:

• Set oven control to broil. Spray broiler pan with cooking spray. Place steak on broiler pan; brush with 1 tablespoon of the dressing. Broil with top about 4 to 6 inches from heat 10 minutes. Turn steak over; brush with another 1 tablespoon dressing. Broil 5 to 10 minutes longer or until meat is desired doneness (145°F for medium-rare). Cover; let stand 5 minutes.
• Meanwhile, on each of 4 serving plates, evenly divide spinach and tomatoes. Thinly slice steak across the grain; arrange over salads. Top with cheese. Drizzle with remaining dressing, about 2 tablespoons on each salad.

BARBECUED BAVETTE STEAK & TOMATO SALAD

Steps:

• Make the dressing by whisking the vinegar, oil, onion seeds and spring onions together, then set aside. Slice the tomatoes, then arrange over a large serving platter and lightly season with salt. Drizzle over most of the oil and set aside.
• Heat a barbecue or griddle pan to high and season the steak well. Cook for 2-3 mins on each side until charred but rare in the middle, then transfer to a warm plate to rest. Drizzle the remaining oil over the onions and grill until charred. Separate into rings and set aside.
• Slice the steak and arrange the tomatoes over it. Drizzle with any resting juices. Scatter over the artichokes and charred onions, then the feta and chives. To serve, drizzle over the dressing.