Greek Grilled Steak Pasta Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Grilled steak is the best to use for this salad, feel free to adjust all amounts to taste, if you prefer lots of dressing then double the ingredients using a large garlic clove. Ingredients:
3 cups cooked small shell pasta |
lettuce leaf (use as many as needed to live the plate) |
1 small english cucumber, chopped (peel left on or removed) |
1/2 cup kalamata olive (or brine-cured olives of choice) |
1 small red onion, thinly sliced |
1 (2 ounce) jar diced pimentos, drained |
3/4 cup crumbled feta cheese, divided (can use more) |
2 beef sirloin steaks |
1 medium garlic clove, minced |
3/4 cup olive oil |
2 teaspoons cider vinegar |
2 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
3 teaspoons dried oregano |
1/2 teaspoon sugar |
1 teaspoon seasoning salt (or use white salt) |
fresh ground black pepper |
Directions:
1. Combine all dressing ingredients in a processor until well combined; set half of the dressing aside and refrigerate to serve at the table.
2. In a bowl combine the cooked shell pasta with the remaining half of the dressing, then mix in cucumber, olives, sliced onion, pimientos and 1/2 cup crumbled feta cheese; toss to combine, then refrigerate while grilling the steaks.
3. Grill the steaks until desired doneness; place on a plate allow to rest for 15 minutes or more, then slice thinly.
4. Line a large platter plate with lettuce leaves.
5. Spread the pasta mixture over the leaves, then arrange the sliced steak over the pasta.
6. Sprinkle about 1/4 cup or more crumbled feta cheese over the sliced steak.
7. Serve with reserved dressing.
8. Delicious!
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