Steak Salad with Tomato Raisins, Feta, Red Onion and Toasted Pine Nuts


I’ve been a bad girl. Deep dish pepperoni pizza, ice cream cones, cold beer on the beach and wine on the front porch. This summer has been, so far, a bit unpredictable. Our shore house is still unfinished and nothing is really planned in advance including lunches and dinners. I never know who I will be feeding besides my family. That’s life and it is all good. As a result I haven’t spent much time posting the meals I do get a chance to plan, prepare, photograph and finally eat.

Because I am a tad obsessive-compulsive (some would say very), and fairly organized (as much as I can be with twin 12 year olds, a husband and a dog working against me) finding a recipe was pretty easy. I keep a mead notebook of recipes I try out and, if good, I post them. I wanted to post something with greens and vegetables, healthy, but hearty enough to work as dinner. This Steak Salad was perfect!

My messy recipe notebook!

My messy recipe notebook!

We had leftover grilled steaks from the night before so I just sliced it up, chopped the veg and drizzled it with some extra virgin olive oil and balsamic vinegar. Toss on some toasted pine nuts and that’s dinner done!


grilled steak, sliced

handful or two of arugula

tomato raisins

feta cheese, crumbled

thinly sliced red onion

extra virgin olive oil

balsamic vinegar

toasted pine nuts

For the steaks, I season both sides with kosher salt, fresh ground black pepper and extra virgin olive oil. These steaks were about 3/4 inch thick so I grilled them on medium high for about three minutes per side. This left them pink in the center or medium to medium rare. If you like them done more add up to a minute more per side. Let them rest before you slice them thin and across the grain of the meat for tender bites.

Add the greens to a plate or shallow bowl along with the tomato raisins, red onion and feta. Toss with a drizzle of olive oil and a bigger drizzle of balsamic vinegar. Top with slices of grilled steak and toasted pine nuts.


While this salad is decidedly Mediterranean in flavor, you could easily mix up the ingredients. Add grilled corn, cheddar cheese, tomatoes and black olives for a Tex-Mex salad, roasted red peppers and goat cheese, or mozzarella cheese and fresh basil for Italian flavor.



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