Greek Steak Salad

I love salad.  My husband is more of a meat eater.  This makes us both happy.  It will make you happy, too.

Servings: 4

Time:    Prep: 15 minutes; Rest time: 35 minutes; Cook: 10-15 Minutes

Hardware:  A grill, measuring spoons and cups, tongs, an old dish rag, a meat thermometer, 2 plates, foil, a cutting board and knives, a bowl, a colander (or salad spinner),  serving bowls


Ingredients:

• 2 steaks (1 pound of the best you can afford)
• 4 tablespoons Greek seasoning (Konriko Greek Seasoning or your own)
• 1 tablespoon olive oil
• ¼ cup of oil for the grill

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• 6 cups mixed salad greens (I used spinach, arugula, curly endive, radicchio and iceberg)
• 1 cucumber
• ½ red onion sliced
• 1 cup cold water
• ½ pint cherry tomatoes
• ¼ cup crumbled feta
• ¼ cup pitted black olives
• ½ cup Creamy Feta Dressing
• S&P to taste

Greek Steak Salad

1. Rub both sides of each steak with olive oil and seasoning.  Allow it to sit for 30 minutes.  This allows the meat rise to room temperature and lets the rub adhere.
2. Slice the red onion and soak it in cold water. This will make it less pungent.
3. While the steak and onion are resting, prepare the grill.
4. Use the old rag and tongs to coat the grill with oil.  This will ensure that the steak doesn’t stick and will give you grill marks.
5. Steak should be cooked on a covered grill over a medium-high heat.  Check the temperature by holding the palm of your hand about 4 inches above the hot grill.  The grill is ready if your hand can be held over the heat for 3 seconds.
6. Grill the steak for 5 to 7 minutes per side depending upon the thickness.
• I prefer steak served rare to medium rare.  If you must, steak can be served medium. If you want steak served well, you should quit eating steak.  Dried, over cooked steak is chewy and NOT tasty.  Check the temperature with the meat thermometer.  Remove the steaks when they reach 140° for medium rare and 150°for medium. 
7. Place the steaks on a clean plate and loosely tent with foil. The temperature will continue to rise while they rest. Allow them to rest for 5 minutes before placing on the salad.
8. In the mean time, wash and rinse the salad greens.  Pat them dry. (I use a salad spinner.)  Tear the greens into bite sized pieces.
9. Rinse, chop, and seed the tomatoes. Peel and slice the cucumber. Rinse the olives. Drain the onions.
10. Slice the steak.
11. Divide the greens among the serving bowls.  Top with tomatoes, cucumbers, slices of onion, and dressing.  Place slices of steak on each salad.  Top with more dressing and olives.  Sprinkle with feta cheese.  S&P to taste.