Grilled Steak Salad
Grilled steak piled on top of a delicious green salad. Crumbled feta cheese crowns it perfectly.
Ingredients
- 4 rib eye steaks, tenderloin steaks, or steak of choice
- 3/4 cup Moore's steak marinade
- splash worcestershire sauce
- 1 tsp fresh ground pepper
Salad Ingredients
- 1 small head iceberg lettuce
- 1 ripe avocado
- 1 large tomato seeded, diced
- 1 small red or sweet vidalia onion chopped fine
- 1/2 cup black olives
- 1/3 cup feta cheese plus more for crumbling on top
Dressing Ingredients
- Juice of one small lemon, or juice of half a large lemon about 1 Tbsp
- 1/2 cup extra virgin olive oil approximately
- 1/4 cup red wine vinegar approximately
- 1/2-1 tsp garlic salt to taste
- 1/2 tsp pepper to taste
Instructions
- Marinate your steaks in Moore's Steak Marinade (or marinade of choice), worcestershire, and black pepper. Set aside for at least 30 minutes.
- Fire up your grill of choice! We love cooking on the Big Green Egg, but will also put the steaks on the gas grill if we are in a hurry or don't want to wait on the Egg to get going.
- While the grill is heating up, prepare the salad ingredients, placing in a large bowl, but do not dress the salad until after you have grilled the steaks. I have linked the recipe for Favorite Italian Green Salad with Avocado above.
- Grill your steak to desired doneness. Remove from grill and let rest for 5 minutes.
- Dress your salad, then distribute salad onto individual dinner plates. Slice warm steak into strips and place on top of salad. Top with additional feta cheese. Enjoy!