Description
This Mediterranean Steak Salad combines perfectly grilled marinated steak kabobs with fresh romaine, grape tomatoes, cucumbers, red onion, and crumbled feta cheese. The flavorful dressing, made from olive oil, red wine vinegar, lemon juice, and spices, ties it all together for a vibrant and satisfying dish ideal for a quick yet impressive meal.
Ingredients
For the Steak Marinade and Dressing
- 12 oz tri-tip steak, cut into roughly 1½-inch cubes
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
For the Salad
- 1 medium head romaine lettuce, chopped
- ½ cup grape tomatoes
- ½ cup cucumbers, sliced
- ¼ cup red onion, sliced
- ¼ cup crumbled feta cheese
- 6 stuffed grape leaves (optional)
Instructions
- Prepare the Marinade: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and smoked paprika in a bowl until well combined to create the marinade and dressing base.
- Reserve Dressing: Measure out ¼ cup of the marinade into a separate bowl or zip-top bag for marinating the steak. Set aside the remaining marinade to use later as the salad dressing.
- Marinate the Steak: Add the cubed tri-tip steak to the ¼ cup marinade, toss to coat evenly, and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Soak Skewers (if using wooden): Soak wooden skewers in water for 20 minutes to prevent burning during grilling.
- Preheat Grill: Heat grill to high temperature, preparing it for cooking the steak kabobs.
- Assemble Kabobs: Thread the marinated steak cubes onto the soaked skewers evenly.
- Grill Steak Kabobs: Cook kabobs on the preheated grill for 6-7 minutes, turning every minute or two to ensure even cooking on all sides until steak reaches your preferred doneness.
- Rest the Steak: Remove kabobs from grill and let them rest for a few minutes to retain juices and improve texture.
- Prepare the Salad Base: On a large serving platter, arrange the chopped romaine lettuce evenly as the salad foundation.
- Add Toppings: Scatter grape tomatoes, sliced cucumbers, red onion slices, crumbled feta cheese, and optionally, stuffed grape leaves over the lettuce.
- Dress the Salad: Drizzle the reserved marinade dressing over the salad to taste, distributing flavor throughout.
- Serve: Place the grilled steak kabobs on top of the salad and serve immediately for the best flavor and texture.
Notes
- Marinate the steak for at least 30 minutes to enhance flavor; longer marinating (up to 2 hours) can intensify taste.
- Use soaked wooden skewers to prevent burning on the grill.
- Adjust grill time to preferred steak doneness: shorter for rare, longer for well-done.
- Stuffed grape leaves are optional but add authentic Mediterranean flair.
- Leftover steak can be sliced and used in wraps or other salads.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
