Grecian Steak Salad

Photo: Thomas J. Story; Styling: Randy Mon

The secret to this beautifully light-looking yet substantial salad is to combine the ingredients gently and serve immediately, before the mâche wilts.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 527
  • Calories from fat: 68%
  • Protein: 32g
  • Fat: 40g
  • Saturated fat: 13g
  • Carbohydrate: 9.2g
  • Fiber: 2.1g
  • Sodium: 1291mg
  • Cholesterol: 92mg


  • 1 pound New York steaks (1 to 2), fat trimmed
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 1 teaspoon pepper, divided
  • Zest from 2 lemons
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 15 mint leaves, cut in thin ribbons
  • 1 1/2 quarts lightly packed mâche (3 1/2 oz.)
  • 2 Persian cucumbers, cut into paper-thin lengthwise slices, preferably with a mandoline
  • 1/2 pound sheep's milk feta cheese, thinly sliced
  • 1 cup sugar snap peas, diagonally sliced


  1. 1. Heat grill to medium (350° to 450°). Rub steaks with 1 1/2 tsp. oil total and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill meat, turning once, until medium-rare, 8 to 9 minutes. Let rest about 5 minutes.
  2. 2. Combine remaining 6 1/2 tbsp. oil and 3/4 tsp. each salt and pepper, the lemon zest and juice, garlic, and mint in a bowl. Spoon 2 tbsp. dressing into another bowl.
  3. 3. Thinly slice steak crosswise and toss with the 2 tbsp. dressing.
  4. 4. Arrange mâche, cucumbers, feta, and pea pods on plates in a fluffy mound. Tuck steak into layers of salad. Serve immediately with remaining dressing.
  5. Note: Nutritional analysis is per serving.
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