Greek Salad with Sliced Steak

I like recipes that incorporate meat with a salad. It feels ~ well, let me use the word “whole.”

These types of paleo recipes are normally very simple to make and I was glad that I bumped into this one.

It does seem to have a quite a few ingredients …

Ingredients for Greek Salad with Sliced Steak (1 of 3)
Ingredients for Greek Salad with Sliced Steak (1 of 3) ~ Olive Oil not shown
Ingredients for Greek Salad with Sliced Steak (2 of 3)
Ingredients for Greek Salad with Sliced Steak (2 of 3)
Ingredients for Greek Salad with Sliced Steak (3 of 3)
Ingredients for Greek Salad with Sliced Steak (3 of 3)

Even with all the ingredients, it still was worth making as I had most of them already in my cupboard.

I purchased the steak at Costco, sliced it thin then prepared it for the salad.


So ~ let’s take a look at the recipe, shall we?


  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • Salt and pepper
  • 1 Bell Pepper (I used an orange one)
  • 1 shallot, diced
  • 2 large cloves garlic, minced
  • 1 lemon, juiced, plus 2 teaspoons zest
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard (I used Grey Poupon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 12 kalamata olives, finely chopped
  • 1 1/2 pounds sirloin steak, sliced thinly 
  • 1 teaspoon rosemary
  • 1 small red onion, chopped
  • 5 cups ~ combination of iceberg lettuce and romaine (or choose your own)
  • 2 medium sized tomatoes – quartered
  • 1 cup feta cheese crumbles
  • Sliced pepperocini, for garnish


  1. In a saucepan with cold water, add the cut sweet potato (make sure there is enough water to cover the potatoes), bring to a boil, add salt and cook until firm (approximately 4 minutes) then drain.
  2. In a bowl, combine the shallot, garlic, lemon juice, lemon zest, vinegar, mustard, oregano and red pepper flakes.
  3. Whisk in about 1/3 cup olive oil to combine.
  4. Stir in the olives. This is now your dressing.
  5. Pre-heat a skillet over medium-high heat.
  6. Drizzle the meat with olive oil and rub it on the meat.
  7. Season the meat with rosemary, salt and pepper.
  8. Add the meat to the skillet and cook until the meat is cooked through. (Turn it at least once to cook on both sides.)
  9. When the meat is cooked, remove from the skillet and set it aside on a plate to rest for a few minutes then slice it at an angle.
  10. Wipe the skillet clean, turn the heat to medium high and add a little bit of olive oil.
  11. Add the potato cubes to the skillet, season with salt and pepper then cook until the cubes are browned (3 minutes or so).
  12. Flip the potatoes and add the onion and bell pepper then cook for 5 minutes.
  13. Set this aside.
  14. In a large salad bowl, combine the romaine, tomatoes, feta and pepperocini.
  15. Add the contents of the skillet to the salad bowl and combine.
  16. Meanwhile, add the dressing to the skillet and heat for a minute. Slowly, pour part of the dressing over the salad and toss to coat. (Use only as much as you’d like.)
  17. To serve, arrange the salad on plates and top with steak.

Pretty easy, no? I believe this was the first time I used a cooked sweet potato in a “cold” salad.

Greek Salad with Sliced Steak
Greek Salad with Sliced Steak

For additional paleo recipes, click here.

This Paleo Greek Salad with Steak recipe was adapted from one by Rachael Ray.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *