• 2 8-ounce NY strip steaks, trimmed of excess fat
• chopped Romaine or Iceberg lettuce as needed (approx. 8 cups)
• tomato wedges as needed (approx. 2 large tomatoes)
• thinly sliced red onion as needed
• sliced cucumber as needed (deseeded first if you like)
• pitted Kalamata olives as needed (approx. 1 - 1 1/2 cups)
• crumbled feta cheese as needed (approx. 1 1 /2 cups)
For the dressing:
• 1/3 cup extra virgin olive oil
• 3 Tbs red wine vinegar
• 1 small clove garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• crack of black pepper
1. Use a mixing bowl to combine 1/3 cup extra virgin olive oil with 3 Tbs red wine vinegar, 1 small minced clove of garlic, 1/2 tsp dried oregano and 1/2 tsp dried basil, add a crack of black pepper and whisk it up.
2. Spoon a little dressing over the top of the steaks and flip those around in the dressing and set them aside to marinate.
3. Make sure you wash your hands after handling the raw meat and you'll need to get the grill going and take a few minutes to cut up the ingredients for the salad.
4. There are no exact amounts for a salad like this but you'll need to chop up some Romaine or Iceberg lettuce, you'll need some pitted Kalamata olives and some crumbled feta cheese, you need to cut some tomatoes into wedges, thinly slice a little red onion and it's up to you whether or not you want to deseed the cucumber before cutting it into bite size pieces.
5. The steaks won't take very long to cook since they're so thin, you just want to cook them evenly on both sides. Then, once they're cooked to your liking, take them off the grill and let them rest for 5-10 minutes before slicing.
6. Once the steak has rested, toss all of the salad ingredients together with as much dressing as you like, and then top each salad with some thinly sliced steak and a little more crumbled feta cheese if you like.
HINTS: Use bottled dressing instead if you like. Substitute salmon or chicken for the beef steaks.