Ingredients
Scale
- Steak (Sirloin or Ribeye) 1 pound
- Olive Oil 2 tablespoons
- Lemon Juice 2 tablespoons
- Garlic 2 cloves, minced
- Cherry Tomatoes 1 cup, halved
- Cucumber 1/2, diced
- Kalamata Olives 1/2 cup, pitted and halved
- Feta Cheese 1/2 cup, crumbled
Instructions
- Step 1: Marinate the steak by combining 1 tablespoon olive oil, lemon juice, and minced garlic in a bowl. Add the steak and coat well. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 2: Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade (discard the marinade) and season with salt and pepper.
- Step 3: Cook the steak to your desired level of doneness, approximately 3-5 minutes per side for medium-rare. Let the steak rest for 5-10 minutes before slicing against the grain.
- Step 4: While the steak is resting, prepare the bowl by combining the cherry tomatoes, cucumber, and Kalamata olives in a bowl. Drizzle with the remaining 1 tablespoon of olive oil.
- Step 5: Slice the steak and arrange it on top of the salad mixture. Sprinkle with crumbled feta cheese and serve immediately.
Notes
- Store leftover components separately to prevent the salad from getting soggy.
- For best results, gently reheat the sliced steak in a skillet with a touch of olive oil, avoiding the microwave to maintain its tenderness.
- Serve with warm pita bread or a scoop of hummus for a complete and satisfying meal.
- Don't skip the resting period for the steak; it allows the juices to redistribute, resulting in a more tender and flavorful bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American