Imagine crunchy veggies… tender steak… chewy grains… salty olives… creamy feta.. all in one big bowl! That’s my Greek Steak Salad Bowl!
Weekend at the Beisers’ in summer time is when Jason gets to grill to his hearts content. I’m afraid I don’t know how to grill, so whatever barbecuing and grilling you will see in my posts its all my husband’s sweat and love. I distinctively remember my mother in law’s words in our early stages of living together… “Alpana, there are some things that are better not to learn. Leave those to the man of the house.” She considers grilling the top of that list. Wise words!! I must say, I would rather give him company sipping my glass of wine and let him figure out how long to cook that piece of meat.
But seriously, there is something about grilling and men. They absolutely LOVE to play with their Barbies. They don’t mind cleaning and pampering those grills… slopping some meat or veggies out there while sipping on their favorite beers.
We used to love our steaks with some mushrooms in red wine with some garlic and blue cheese, with some form of potato. In recent times, we are bowling them in different types bowls, like Mexican or Korean or Peruvian or, say, Greek… hmm… just a little different seasoning… a few different ingredients… and you end up with a whole different Bowl.
I decided to make a Greek bowl tonight, as I have plenty of feta in my fridge… but then I ALWAYS always have some feta In my fridge. I think any dish reaches a new level with a few crumbs of feta… and I am seriously feeling like Greek tonight!
I checked my produce drawer… cucumber, some lettuce, chick peas, some peppers… yippee, I have avocados, some cherry tomatoes… perfect!! That Greek bowl can happen tonight. Oh, and yes, I am going to use Farro as my grain for this bowl. If you prefer another grain that is fine, or you can skip it and just stick to some extra lettuce.
Here it comes, guys. First thing first, marinate that chunk of meat. It could be any cut you feel like, T-bone, New York strip, or my favorite, Ribeye. Even flank steak, the choice is yours.
You can grill it just with plain salt and pepper. Me?? Opposite, I like something on my meat. How about marinating it with some olive oil, red wine vinegar, lemon juice and zest… I love that phrase, add zest to my meat… some garlic, salt, pepper, a bit of oregano and thyme. My husband, who is in the salt and pepper category, shakes his head and says I use the whole pantry just to season my meat. Umm, whatever. It tastes good, right?
I like to massage my meat in a ziploc bag with this marinade and do it first thing in the morning, so it rests and works its magic until it’s ready to sizzle on the grill. You know how fast it is when Barbie time starts, depending on how rare or well done you like your steak. It doesn’t take too much time to char those beauties. I like mine medium rare. However you like it, you should do it in the end, when you are ready to eat. Remember though, you should rest your steak at least 10 minutes before you cut it. I actually prefer room temperature steak in salad.
Before starting your Barbie, start cooking some farro as instructed on the package, as it takes 20-25 minutes. I like it a little chewy, not mushy. Meanwhile, chop your veggies: avocados, cucumber, tomatoes, peppers… tear your lettuce… keep those chickpeas and feta handy.
You need some dressing, so whisk your dressing ingredients in a mason jar. This time I am going again with some red wine vinegar, lemon zest and juice, very finely minced garlic, salt, pepper, minced parsley, finely chopped fresh oregano and thyme, and of course olive oil.
Give it a good shake and mix, shake and mix.
Now all that is left before digging in is to assemble the bowl. Put your greens at the bottom and then arrange those beautiful veggies along with farro and meat. Drizzle on some dressing and add an abundance of feta. FETA is the star here, besides steak of course.
By now you know I like to talk a lot. Though it looks like a long blog, this is extremely easy to assemble in a jiffy! As always show me your love, subscribe to GypsyPlate and pin your own Greek Steak Salad Bowl, #GypsyPlate!
Greek Steak Salad Bowl, on my Gypsy Plate… Enjoy!
- 1 pound Ribeye
- 1 head lettuce
- 1 cup cherry tomatoes, sliced in half
- 1 medium sized cucumber, seeded and diced
- ½ cup chickpeas
- 1 cup chopped red peppers
- 1 chopped avocado
- ¼ cup fresh parsley, chopped
- ½ cup pitted Kalamata olives, sliced in half
- 4oz feta cheese, crumbled
- 1 cup dried farro
- 3/4 cup Olive Oil
- 1/4 cup red wine vinegar
- 2 cloves minced garlic
- 1 lemon, juice and zest
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbs fresh parsley
- 2 tsp fresh oregano
- 2 tsp fresh thyme
- ¾ cup Olive Oil
- ½ cup red wine vinegar
- Zest of one lemon
- Juice of one lemon
- 3 cloves of garlic, minced
- 2 tsp salt
- 2 tsp pepper
- 2 tsp dried oregano
- 1 tsp dried thyme
- Whisk together all marinade ingredients. Pour over steak in a large ziploc bag. Seal and marinate in refrigerator, preferably overnight.
- Whisk together dressing ingredients, set aside.
- Rinse farro. In medium saucepan, combine with 3 cups water. Bring to boil, reduce heat and simmer, stirring occasionally. When farro reaches desired tenderness, about 15-20 minutes for pearled and 30-40 for un-pearled. Drain off excess water, set aside.
- Remove meat from marinade, pat dry, place on hot grill and cook 4-5 minutes for medium rare. Remove from heat, cover with foil and rest for 5-10 minutes. Slice thinly against the grain.
- Assemble salad, add steak, feta and dressing. Enjoy!
Watching your fat intake? Replace ribeye with sirloin, top round or even chicken!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 1418Total Fat 122gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 91gCholesterol 114mgSodium 1920mgCarbohydrates 48gFiber 15gSugar 11gProtein 43g
Nutrition information calculated by Nutritionix.
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