Servings: 4
Grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big punch of flavor. Serve with grilled pita or crusty bread rubbed with fresh garlic to round out the meal.
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This was good but I doubled the dressing and that was too much. Also, as wonderful as the feta was, it was a little overpowering. I would use 1.5 x the dressing recipe and cut back on the feta a bit.
Really enjoyed this - easy and tasty summer dinner. Used packaged baby "super green" in lieu of spinach. The dressing is insufficient, so I left it on the feta and dressed the greens with a little lemon-infused olive oil and red wine vinegar, salt and pepper instead. I roasted the steak in the oven. The feta takes this main dish salad over the top.
This looked and sounded delicious when I saw it in Fine Cooking. I substituted with flank steak since I had some on hand. It was very tasty but needed more of the marinade/dressing. Depending on how many you're serving, you might want to increase the amounts. I served it to 3 people, and it disappeared quickly. Perfect salad for summer...or any other time!
I made this twice. As written, the recipe doesn't provide quite enough dressing for the spinach. Doubled was too much - next time I will trying 1.5 times the dressing - that should be perfect. The meat was delicious and the feta was absolutely fantastic. The recipe as written is a little light for four adults, especially if you are at all hungry.
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