Grecian Steak Salad

Grecian Steak Salad
Photo: Thomas J. Story; Styling: Randy Mon
Yields Serves 4 Total Time 35 mins
The secret to this beautifully light-looking yet substantial salad is to combine the ingredients gently and serve immediately, before the mâche wilts.

Ingredients

 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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 527Calories from Fat 68
% Daily Value *
Total Fat 40g62%
Saturated Fat 13g65%
Cholesterol 92mg31%
Sodium 1291mg54%
Total Carbohydrate 9.2g4%
Dietary Fiber 2.1g9%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 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.

Step 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.

Step 3
3

Thinly slice steak crosswise and toss with the 2 tbsp. dressing.

Step 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.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 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.

Step 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.

Step 3
3

Thinly slice steak crosswise and toss with the 2 tbsp. dressing.

Step 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.

Step 5
5

Note: Nutritional analysis is per serving.

Grecian Steak Salad
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