Mediterranean Steak Salad

If you love Mediterranean cuisine and crave a simple, quick dinner option, you're going to enjoy this recipe as much as I do. Mediterranean food is renowned for its use of fresh ingredients and flavorful spices, making it a delightful indulgence any day of the week. This salad takes inspiration from the vibrant flavors of the Mediterranean, combining the classic freshness of a Greek salad with the juicy, flavorful goodness of steak. It’s very simple to recreate, taking minimal effort. It's the perfect combination of fresh, crisp, and comforting.

Again, I don’t particularly measure my ingredients, so use your discretion when seasoning and season to taste.

• Prep Time

  15 minutes

• Cook time

  15 - 20 minutes

• Serves

  1 - 3 people

Ingredients

Steak

8 - 10 oz of Ribeye Cut Steak

2 tbsp of corse sea salt (1 tbsp per side)

2 tbsp of black pepper (1 tbsp per side)

2 tsp of Za’atar seasoning (1 tsp per side)

2 large garlic cloves

4 tbsp of garlic herb butter

Salad

3 mini cucumbers or 1 large cucumber

1/2 cup of cherry or serano tomatos. Or 3 vine tomatoes

1/4 of a red onion

1 bag of the arugala and spinach mix (or whatever greens you like)

1 cup of coastal crunch lettuce (or whatever crisp lettuce you prefer)

1 avocado

1 tbsp Chevre Goat Cheese

1 1/2 tbsp of olive oil

2 tsp sea salt

1 tsp black pepper

1 tsp Za’atar seasoning

1/2 tsp red peper flakes (optional)

Directions

Remove your steak from the fridge and bring to room temperature. Thoroughly wash your greens, cucumbers, and tomatoes and put a side to dry. Prepare your meat while the vegetables dry. Season your steak on both sides and edges with corse sea salt, black pepper, and Za’atar. Rub your seasoning in and let it sit for a few minutes.

While the meat seasons, chop and prepare your salad ingredients. Slice your cucumbers into 1/2 an inch width quarters so it distributes evenly in the salad. Then slice your tomatoes in half (if you are using larger tomatoes on the vine, slice into quarters). Thinly slice your onion and place it aside. Lastly, cut your avocado in half, remove the pit and score it into even squares.

Once your salad is prepped, heat your stove to medium/high heat. Once your pan in relatively hot, add in 2 tbsp of butter and both garlic cloves whole. Once your pan comes to temp, add in your steak and let it cook for about 2 minutes before basting the top. Depending on how well (or rare) you want your steak will determine how long you cook it for. You can test this using Gordon Ramsay’s method “if you're aiming for a rare steak, the firmness of the meat should match the flesh of your cheek. When it comes to medium doneness, the steak should have a firmness similar to your chin. As for well-done steak, the finished product will have a less-yielding firmness like your forehead.” I aim for a medium rare steak because it truly is the only way to eat red meat (sorry not sorry if you feel differently). Once it’s flipped, I add the other 2 tbsp of garlic butter and bast the steak with the melted butter. I don’t press it down, I just let it sit until it’s done. Depending on how many ounces the cut is, I cook each side for 5-8 minutes and test the firmness as I go. I get a perfectly cooked and juicy steak (medium rare) every time.

Once your steak is finished, remove it from the pan and let it sit. You don’t want to cut into it right away because all that juicy goodness will escape and dry it out. While it cools, assemble your salad. Add your greens, cucumber, tomatoes, and onion to your bowl. Then season with salt, pepper, red pepper flakes (optional), za’atar, goat cheese, and olive oil. Combined until goat cheese has reduced and dressing is evenly distributed. Scoop out your avocado and add on top.

Once your salad is prepared, slice your steak (against the grain) to your preferred thickness. Plate your steak and salad and enjoy. I hope you find this meal delicious!