Greek-Style Bavette Steak Salad with Marinated Tomatoes and Feta

This vibrant salad brings together tender bavette steak with bright, tangy marinated vegetables and creamy feta cheese. The steak is seasoned with a Tuscan-inspired spice blend and seared to perfection, then sliced and tossed with crisp lettuce, cucumber and a zesty Greek vinaigrette.

Marinating the tomatoes and shallots in a simple red wine vinegar dressing adds a punch of flavor that complements the richness of the steak. Perfect for a quick weeknight dinner or a satisfying lunch, this dish is as delicious as it is colorful.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato into ½-inch pieces. Halve, peel and thinly slice the shallot. Trim the cucumber, halve it lengthwise, then slice crosswise into ¼-inch half-moons. Trim the root end from the lettuce and chop the leaves into bite-size pieces.
2. In a medium bowl, whisk together the red wine vinegar, Dijon mustard, Greek vinaigrette, ¼ teaspoon Tuscan Heat Spice, 2 tablespoons olive oil and 1 teaspoon sugar. Season with salt and pepper. Add the diced tomato and as much sliced shallot as you like; toss to combine. Set aside to marinate.
3. Pat the bavette steak dry with paper towels. Season all over with the remaining Tuscan Heat Spice, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked to your liking, 3-5 minutes per side. Transfer to a cutting board and let rest for a few minutes, then dice into 1-inch pieces.
4. Add the diced steak, cucumber and chopped lettuce to the bowl with the marinated tomatoes and shallot. Toss everything together until well combined. Divide the salad among plates, drizzle with any remaining dressing from the bowl and top with crumbled feta cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or even skirt steak. Adjust cooking time as needed for thickness.

How should I store leftovers?

Store leftover salad and steak separately in airtight containers in the refrigerator for up to 2 days. Dress the salad just before serving to keep it crisp.

Can I make this salad vegetarian?

Absolutely! Omit the steak and add chickpeas or grilled halloumi for protein. The marinade and dressing work well with vegetables.