While I was driving out to Chatfield State Park (which is like 10 minuets from my house) this morning, I learned that it is Colorado Day. Who knew? Colorado celebrates it’s birthday on August 1st and this year it happens to be Colorado’s 140th birthday! Wow, I learned something new and a pleasant surprise was that park admission was free today! Yeah because I had a reason to go to the park… This past weekend, I was lucky enough to spend it with Larry, Bev, Lea Ann and Bob! Larry writes a food blog called Big Dudes Eclectic Ramblings and Lea Ann writes Highlands Ranch Foodie. Larry and Bev take an annual trip out west via their motor home every summer and call Chatfield their home as they explore Colorado! After a fun weekend of great food and lively conversation, I ended up this morning earning my keep on RV repair! Larry was pointing out weather stripping that came loose and said that he was going to fix it. I couldn’t let him do it so I volunteered to take care of it for him. It involved getting on a tall ladder and “master” caulking skills (lol). He held the ladder and I caulked forty five of the Taj Ma Coach (Thanks Lea Ann, perfect term). I can now check “RV Repair” person off my list… More importantly it was a fun way to end our yearly visit!
I am in major denial that it’s August 1st already, heck wasn’t it just January? Anyway, the good thing about August is that summer is in full swing and fresh vegetables are at their peak and if you are like me, your garden is exploding with produce. I’m kinda getting to that overload stage and I thought that a great salad would be perfect this week. Greek Salads are one of my favorite salads period. I actually eat them all the time when I go out. I thought today though it would be yummy to add some grilled steak, thus the Greek Steak Salad! Greek salads are full of cucumbers, fresh tomatoes, red onions, lettuce, olives, cheese and a vibrant lemony dressing. Super light for those hot summer nights! This marinade would also be perfect for chicken or even shrimp! Whatever protein you choose, get your Greek on and make a salad… yum-me!
For the Marinade
- ¾ cup Olive Oil
- ½ cup red wine vinegar
- Zest of one lemon
- Juice of one lemon
- 3 cloves of garlic, minced
- 2 tsp salt
- 2 tsp pepper
- 2 tsp dried oregano
- 1 tsp dried thyme
For the Salad Dressing
- ¾ cup Olive Oil
- ¼ cup red wine vinegar
- 2 cloves garlic minced fine
- zest of one lemon
- juice of one lemon
- ½ tsp salt
- ½ pepper
- 3 tbs fresh parsley, minced
- 2 tsp fresh oregano, chopped fine
- 2 tsp fresh thyme, chopped fine
For the Salad
- 1-2 pounds flank steak
- Romaine lettuce chopped (cut up as much as you need)
- 1 cup cherry tomatoes, sliced in half
- 1 medium sized cucumber, seeded and diced
- ½ medium red onion, sliced thin
- ¼ cup fresh parsley, chopped
- ½ cup pitted Kalamata olives, sliced in half
- ½- 3/4 cup feta cheese crumbled (as much as you like)
- Pita Bread cut into triangles, warmed (or grilled)
- To make the marinade, add the olive oil, vinegar, garlic, lemon juice and zest, garlic, salt, pepper, oregano and thyme to a gallon sized zip lock bag. Put the steak in the bag and seal tightly, Shake well to incorporate all the flavors. Let sit in the refrigerator for at least 8 hours up to 24 hours. The longer the better for this recipe.
- To make the salad dressing, in a medium sized bowl, whisk together the vinegar, lemon zest and juice, garlic, salt, pepper, parsley, oregano and thyme. Slowly whisk in the olive oil until the dressing thickens. Set aside.
- To make the steak, heat your gill to a medium high heat. Grill the steak for 7-8 and then turn over and cook for another 7-8 minutes or until cooked to your liking. (My pictures are 7 minutes per side for a medium rare). Remove from grill and let the steak rest for 10 minutes or so. Slice the steak thinly (against the grain of the meat). Set aside until you are ready to assemble the salad. I actually prefer my meat to be room temperature in this salad.
- In a large bowl, toss together all the ingredients for the salad. Here you can adjust how much or little as you want. Add the dressing (again as much or a little as you want) and toss well. Put the mixed salad on a plate and top with the slices of steak and a little more cheese and warmed pita bread.
I know a few of us don't really care for Feta cheese, me included. I substituted Mexican Cojita cheese. Same salty, crumbly texture which is perfect for this salad just a lot milder in flavor.
If you don't care for olives, just omit them!
This looks like a salad that you would get in a restaurant! Jus sayin'...