Greek Steak and Cucumber Salad with Herb Oil, Olives and Naan
This herb oil is off the charts good. Simply stirred together and poured over grilled steak and cucumber salad. Don’t forget to make extra for dipping. Add in some pine nuts, olives and feta cheese. Gosh, it’s a meal.
And naan. Always naan. Don’t ever forget it. I love cutting it in triangles for easy dipping.
I love meals like this – full of so many flavors, great for everyone at the table – they can pick and choose what they want. The crunch from the cucumbers, fresh bites of tomato and perfectly cooked steak are a great combination. Oh, and did I mention that herb oil?!?!?
Make this as a sandwich or a plated salad. Either way, there is dipping and so many textures and colors happening. It’s ALL good.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Greek Steak and Cucumber Salad with Herb Oil, Olives and Naan
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 lb. flat iron steak, room temperature
- salt and pepper
- 1 large cucumber
- 1 1/2 cups cherry tomatoes
- 1/2 cup pitted olives
- 1/2 cup cubed feta cheese
- 1 tablespoon each fresh oregano and dill
- hummus and naan, store bought or homemade
- serve with arugula or spinach and jasmine rice
Herb Oil
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 1 teaspoon each salt and pepper
- zest from 1 lemon
- 1/4 cup pine nuts
Instructions
- Combine all the ingredients in a small bowl. Set a side until needed.
- Heat your grill or grill pan to high heat. Lay your steak on a plate or tray. Sprinkle it liberally with salt and pepper on both sides. Let sit until the grill is super hot.
- Meanwhile, to make the cucumber salad. Simple slice the cucumbers thinly or in small dices and place in a medium sized bowl. Slice the cherry tomatoes in half and add to the bowl. Add in the olives and feta cheese, if desired. (I left both of them out to serve on the side – since some of our dinner guests weren’t fans of them. Add in a pinch of each salt and pepper and mix in 2-3 tablespoons herb oil. Sprinkle in half of the fresh herbs. Toss gently.
- Grill the steak for 4- 6 minutes on the first side. Flip over and cook for 3-4 minutes or until the center is cooked to your likely. Remove from the grill and let rest for at least 5 minutes.
- After it’s rested, slice thinly. Drizzle a couple teaspoons of the herb oil over the sliced steak.
- To assemble your plate as a salad. Start with warmed naan bread, sliced in wedges off to the side and follow with salad greens and hummus. Top with sliced steak and cucumber salad. Drizzle over a little more herb oil.
- Prep Time: 15
- Cook Time: 20
- Category: beef
- Method: grill
- Cuisine: steak
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
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you can make with all purpose flour.
Let's get cooking.
This herb oil is off the charts good. Simply stirred together + poured over grilled steak + cucumber salad. Don’t forget to make extra for dipping. Add in some pine nuts, olives + feta cheese. Gosh, it’s a meal.
And naan. Always naan. Don’t ever forget it. I love cutting it in triangles for easy dipping.
I love meals like this – full of so many flavors, great for everyone at the table – they can pick + choose what they want. The crunch from the cucumbers, fresh bites of tomato + perfectly cooked steak are a great combination. Oh, and did I mention that herb oil?!?!?
Make this as a sandwich or a plated salad. Either way, there is dipping + so many textures + colors happening. It’s ALL good.
