I still remember the first time I tossed a hot, thinly sliced ribeye over crisp romaine and tangy feta — it was the kind of weeknight meal that felt special without the fuss. Ribeye Greek Salad with Steak pairs a richly marbled cut of beef with the bright, clean flavors of a classic Greek salad. People make this when they want a satisfying one-bowl dinner that’s protein-forward but still fresh and vegetable-packed. What sets it apart is the contrast: warm, savory steak against cool cucumbers and briny Kalamata, finished with a simple red wine–style vinaigrette that ties everything together.
If you like salads that double as main courses, you might also enjoy this cottage cheese fruit salad for lighter meals and sides.
Why you’ll love this dish
This salad hits several boxes at once: it’s quick to assemble, feels restaurant-worthy, and works for both weeknights and casual dinner parties. The ribeye brings rich beef flavor and tender texture when cooked properly. The Greek components — tomato, cucumber, red onion, olives, and feta — add acid, crunch, and salt to cut through the steak’s fattiness. It’s a great option when you want something more substantial than a garden salad but faster than a full steakhouse meal.
Blockquote
“Perfect when you want steak without the whole steakhouse production — juicy slices, crunchy greens, and a dressing that pulls it all together.”
The cooking process explained
Before you dive in, here’s how this comes together at a glance:
- Season and sear (or grill) the ribeye to your preferred doneness, then let it rest so juices redistribute.
- While the steak rests, assemble the salad base: romaine, tomatoes, cucumber, red onion, olives, and feta.
- Whisk a simple olive oil and red wine vinegar dressing with oregano, salt, and pepper.
- Toss the greens with the dressing, slice the rested steak thinly against the grain, and arrange on top.
This simple flow keeps things moving: steak first, salad second, then finish and serve while the steak is still warm.
What you’ll need
- 1 ribeye steak
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Notes and substitutions:
- Use boneless ribeye for even cooking. If you prefer a leaner cut, sirloin or flank can work — see the Tips section for adjustments.
- For a creamier dressing, stir a tablespoon of plain yogurt into the vinaigrette.
- Swap romaine for mixed greens for a softer texture.
Step-by-step instructions
- Take the ribeye out of the fridge 20–30 minutes before cooking to come to room temperature. Pat it dry and season liberally with salt and pepper on both sides.
- Heat a heavy skillet over medium-high heat (or preheat your grill). Add a drizzle of oil if using a pan. Sear the steak 3–5 minutes per side for medium-rare depending on thickness, or until it reaches your desired internal temperature (125–130°F / 52–54°C for medium-rare before resting).
- Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5–10 minutes so the juices redistribute.
- Meanwhile, in a large bowl combine the chopped romaine, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta.
- In a small bowl whisk together the olive oil, red wine vinegar, dried oregano, a pinch of salt, and some freshly ground black pepper until well emulsified. Taste and adjust seasoning.
- Drizzle the dressing over the salad and toss gently to coat the vegetables evenly.
- Slice the rested ribeye thinly against the grain into bite-sized strips. Arrange the steak over the dressed salad and serve immediately so the warm beef contrasts with the cool veggies.
Best ways to enjoy it
Serve the salad on large plates so everyone gets both steak and greens in each bite. For sides, warm pita or crusty bread are great for soaking up any steak juices. If you want a creamy accompaniment, pair it with a cool dip — for instance, our tangy buffalo chicken dip with cottage cheese makes a surprising but tasty contrast for guests who like bold flavors. For beverage pairings, stick to nonalcoholic choices like sparkling water with lemon or a robust iced tea to balance the savory meat.
Storage and reheating tips
- Refrigerate leftovers within two hours. Store the steak slices and salad separately in airtight containers for best texture (steak lasts 3–4 days refrigerated; dressed salad is best eaten within 24 hours).
- To reheat steak without overcooking, warm gently in a skillet over low heat with a splash of broth or water and cover briefly until heated through. Avoid microwaving the dressed salad — it will wilt.
- You can freeze cooked ribeye slices if needed: wrap tightly and freeze up to 2–3 months. Thaw overnight in the fridge and reheat gently. Do not freeze the assembled salad.
Helpful cooking tips
- Resting is essential: a 5–10 minute rest after cooking keeps the steak juicy and makes slicing easier.
- Slice against the grain: this shortens the muscle fibers and gives a more tender bite.
- Use an instant-read thermometer for reliable doneness: 125–130°F for medium-rare, 135°F for medium. Remember carryover cooking will raise the temp slightly while resting.
- If your steak is thick, finish in a 400°F oven after searing to avoid burning the exterior.
- Keep the vinaigrette simple and well-balanced — olive oil to vinegar ratio around 4:1 is a good starting point.
Creative twists
- Mediterranean boost: add roasted red peppers and a sprinkle of fresh oregano or parsley.
- Lemon-garlic dressing: swap red wine vinegar for lemon juice and add a minced garlic clove for brightness.
- Vegetarian swap: replace steak with grilled portobello mushrooms or marinated tempeh for a hearty vegetarian main.
- Spicy kick: toss sliced pepperoncini or a pinch of crushed red pepper into the dressing.
Common questions
Q: How long does this take to make?
A: Active time is about 20–25 minutes (mostly cooking and assembling). Allow an extra 20–30 minutes if you bring the steak to room temperature before cooking.
Q: Can I make this ahead for a party?
A: You can prep the veggies, crumble the feta, and make the dressing up to a day ahead. Keep the steak cooking and slicing for just before serving so it stays warm.
Q: Is this salad gluten-free?
A: Yes — with the ingredients listed, it’s naturally gluten-free. Double-check any packaged olives or feta if you have severe allergies or intolerances.
Q: What if I don’t have a grill or skillet?
A: A cast-iron skillet is ideal, but you can broil the steak at high heat for a similar sear. Finish times will vary, so watch closely and use a thermometer.
Q: Can I use another cut of beef?
A: Yes. Sirloin or ribeye are best for balance of flavor and tenderness. Flank steak works if sliced thinly across the grain; reduce cook time and watch for doneness.
Conclusion
This Ribeye Greek Salad with Steak is a fast, flavorful way to enjoy steak in a lighter format that’s still deeply satisfying. For another take on protein-packed salads and bowls, see Greek Steak Salad Bowl – GypsyPlate.
Print
Ribeye Greek Salad with Steak
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Low-Carb
Description
A flavorful and satisfying salad featuring warm, savory ribeye steak paired with fresh vegetables and a tangy vinaigrette.
Ingredients
- 1 ribeye steak
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Take the ribeye out of the fridge 20–30 minutes before cooking to come to room temperature. Pat it dry and season liberally with salt and pepper on both sides.
- Heat a heavy skillet over medium-high heat (or preheat your grill). Sear the steak 3–5 minutes per side for medium-rare depending on thickness, or until it reaches your desired internal temperature (125–130°F for medium-rare before resting).
- Transfer the steak to a cutting board and let it rest for 5–10 minutes so the juices redistribute.
- Meanwhile, in a large bowl, combine the romaine, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well emulsified.
- Drizzle the dressing over the salad and toss gently to coat the vegetables evenly.
- Slice the rested ribeye thinly against the grain and arrange it over the dressed salad. Serve immediately.
Notes
Use boneless ribeye for even cooking. Try other cuts like sirloin or flank for a leaner option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean