This salad is perfect for weeknight eating or a beautiful lunch!
For the Steak:
1 ¼ pounds skirt steak
1 ½ teaspoons kosher salt
2 tablespoons extra virgin olive oil
2 tablespoons Tessemae’s Organic Classic Greek Dressing & Marinade
For the Salad:
4 to 5 ounces baby romaine
Kosher salt, to taste
8 to 10 ounces Persian or English cucumbers, chopped
¾ to 1 pound of Sheep’s milk Feta cheese in brine, drained and crumbled
1 can whole black California olives
1 pound tomatoes, chopped if large
6 to 8 ounces pepperoncini
Tessemae’s Organic Classic Greek Dressing & Marinade, for serving
Lay the steak flat, horizontally on the cutting board. Cut the steak into three-inch pieces, slicing with the grain. The smaller steak pieces are more manageable in the pan.
Salt the skirt steak pieces evenly on all sides.
In a large pan, heat the olive oil over medium heat. Cook the steaks on one side until charred brown, about 2 minutes. Then flip the steaks and drizzle 2 tablespoons of Tessemae’s Organic Classic Greek Dressing & Marinade over the meat. Cook for another 2 to 3 minutes or until seared but still pink and juicy in the middle, 4 to 6 minutes total. You do not want your steak to be overcooked, shoot for medium rare to maintain tenderness. (For me this usually averages 2 minutes per side to get it how I like it; but it will be more or less per your steak’s thickness and your preference.) Remove and set aside to rest for about 5 to 10 minutes. Then place the meat on the cutting board so that the steak grain is horizontal, and slice the meat into strips, against the grain.
In a large platter, place the romaine lettuce and sprinkle salt. Next place your steak slices on the platter, then beautifully arrange the cucumbers, feta, olives, tomatoes and pepperoncini. Place the Marinated Red Onions over the salad and serve with the spectacular Tessemae’s Organic Classic Greek Dressing.
Keywords: greek salad, steak salad