This Greek steak salad combines crisp cucumbers, juicy tomatoes, zesty red onion, and perfectly cooked antelope steak for a hearty twist on the classic Greek salad. The simple dressing highlights the fresh ingredients, creating a balanced blend of bright, zesty flavors and savory richness in every bite.
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Featured Comment:
"Made as written, grilled the antelope to medium rare, and it was wonderful. The olives gave it a nice briny bite and wonderful light bright meal. We will make it again."
Why You'll Love This Recipe:
Fresh: Fresh produce abounds in this deliciously fresh salad! Crisp lettuce, fresh herbs, tangy homemade dressing, and more make this recipe so much more than a simple green salad. For another unique antelope salad, try this grilled fajita salad.
Simple Ingredients: Like any good Mediterranean recipe, this salad combines simple ingredients in a beautiful and delicious way. For another antelope recipe bursting with Mediterranean flavor, try this antelope roast recipe or antelope kofta.
Flavorful: Antelope is one of the most underappreciated meats, often overshadowed by more common game meats like venison. Often, the reputation of antelope is that it is "gamey." But after years of cooking it, I've found it to have a mild flavor if it's cared for properly in the field and cooked medium-rare. The mild lamb-like flavor pairs perfectly with a zesty Greek-style marinade and a hot grill.
Ingredient Notes:
- Pronghorn (Antelope) Steak: I used antelope backstrap, but you can use any steak cut. Antelope is a unique wild game meat that not many people have on hand! You can substitute venison backstrap or any other red meat. You can also skip the meat and make this recipe as a side dish!
- Vegetables: This salad is packed with fresh vegetables like English cucumbers, sprouts, cherry tomatoes, raw onions, etc. Making salads is more of an art than a science. You can switch up the vegetables however you choose!
- Dressing: This homemade Greek salad dressing has the best flavor. A good quality extra virgin olive oil makes a big difference in flavor when making homemade dressings. You can also use your favorite salad dressing or purchase a Greek salad dressing. If you love making your own salad dressing, you'll love this homemade honey mustard dressing.
See the recipe card below for a full ingredient list and amounts needed.
How to Make Greek Antelope Steak
This simple marinade is packed with flavor and perfectly complements the other flavors in the salad.
Step 1: Combine all marinade ingredients (olive oil, fresh lemon juice, red wine vinegar, garlic, dried oregano, salt, and black pepper) in a glass bowl or container.
Step 2: Add steak and flip a few times to coat. Cover and refrigerate for 2-3 hours. For best results, don't marinate the meat for longer than 3 hours or it will start to get grainy. Let the meat sit at room temperature for 30 minutes before grilling.
Step 3: Preheat grill to 350°F. Grill meat for 3 minutes per side or until internal temperature reaches 120-125°F for medium-rare or to your desired doneness.
Step 4: If your steak is not at the appropriate temperature, flip it and grill for 1 minute per side until the desired temperature is reached.
Step 5: Let the steak rest for 10 minutes before slicing.
Step 6: Slice into ¼-½" slices for serving.
Pro Tip: Letting the meat rest after cooking is the most important step when making steaks because it helps lock the moisture into the meat resulting in a juicy, delicious steak.
How to Make Greek Salad Dressing
This simple Greek salad dressing is easy to make and so flavorful! Once you try it, you're going to want to have a jar on hand all the time!
Step 1: Add all dressing ingredients to a glass jar.
Step 2: Add the mustard and honey after you've added the other liquid ingredients to avoid having them stick to the bottom of the jar.
Step 3: Tightly place the lid on the jar.
Step 4: Shake until well combined. Refrigerate until ready to use.
Pro Tip: The marinade and salad dressing use almost the same ingredients. Make them at the same time so you don't have to get the ingredients out twice!
How to Assemble Greek Steak Salad
Once you have your steak and dressing, it's time to assemble and eat!
Step 1: To a large bowl, add salad greens, sprouts, fresh parsley, and fresh dill. Gently toss to combine.
Step 2: Just before serving, add cucumber, onion slices, and 6 tablespoons of dressing to the salad greens. Gently toss to coat the veggies with the dressing.
Step 3: To each bowl, add salad mix. Place sliced steak on top of the salad. Arrange tomatoes, feta cheese, kalamata olives, and pepperoncini around the steak.
Step 4: Drizzle with remaining dressing and serve with pita wedges or pita chips, if desired. Enjoy!
Serving Suggestions
This fresh Greek salad blends the rustic charm of classic Mediterranean flavors with the exotic appeal of game meat. It makes a beautiful main dish to savor during the spring and summer months. Enjoy this new way to serve your antelope steaks!
Recipe FAQ's:
Antelope, or pronghorn, often has a bad reputation for being "gamey." But, if treated properly, it can be some of the best wild game meat! When properly cared for in the field cooked to medium-rare, it has a tender texture and a mild lamb or goat-like flavor.
Pronghorn meat, also commonly called antelope, falls in the broader category of "venison" which includes other hooved wild game animals like deer, elk, moose, etc.
The best-tasting game meat depends on personal preferences! The best game meat is meat that has been cared for properly in the field and is not overcooked. Venison, elk, antelope (pronghorn), moose, etc. can all taste excellent when cared for properly.
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Thank you!
Annie
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📖 Recipe
Greek Pronghorn Steak Salad
Equipment
Ingredients
Steak:
- 1 lb pronghorn steak (backstrap, sirloin, round, etc.)
- 3 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 2 tablespoon red wine vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Salad Dressing:
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ½ teaspoon garlic, minced
- ½ teaspoon dried oregano
- pinch salt
- pinch black pepper
Other Ingredients:
- 6 oz salad greens (baby lettuce, spring mix, spinach, romaine, etc.)
- 2 oz fresh sprouts (clover, alfalfa, broccoli, radish, pea shoots, etc.)
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh dill, finely chopped
- 1 ½ cups English cucumber, seeds removed and ½" diced (about 1 medium cucumber)
- ½ cup red onion, julienned
- 2 cups cherry tomatoes, halved
- ½ cup feta cheese crumbles
- ½ cup kalamata olives, halved
- 4 pepperoncini peppers
- pita wedges (optional, for serving)
Instructions
Steak:
- Combine all marinade ingredients in a glass bowl or container. Add steak and flip a few times to coat. Cover and refrigerate for 2-3 hours.
- Preheat grill to 350°F. Cook meat for 3 minutes per side or until internal temperature reaches 120-125°F for medium-rare. If your steak is not at the appropriate temperature, flip it and grill for 1 minute per side until the desired temperature is reached.
- Let the meat rest for 10 minutes before slicing. Slice into ¼-½" slices for serving.
Dressing:
- Add all dressing ingredients to a glass jar. Add the mustard and honey after you've added the other liquid ingredients to avoid having them stick to the bottom of the jar.
- Tightly place the lid on the jar and shake until well combined. Refrigerate until ready to use.
Salad:
- To a large bowl, add salad greens, sprouts, parsley, and dill. Gently toss to combine.
- Just before serving, add cucumber, red onion, and 6 tablespoons of dressing to the salad greens. Gently toss to coat the veggies with the dressing.
- To each bowl, add salad mix. Top with sliced steak. Arrange tomatoes, feta cheese, olives, and pepperoncini around the steak. Drizzle with remaining dressing and serve with pita wedges, if desired. Enjoy!
Notes
- Antelope is a unique wild game meat that not many people have on hand! You can substitute venison steak or any other red meat. You can also skip the meat and make this recipe as a side dish!
- This salad is packed with fresh vegetables like English cucumbers, sprouts, cherry tomatoes, raw onions, etc. Making salads is more of an art than a science. You can switch up the vegetables however you choose!
- This homemade Greek salad dressing has the best flavor. A good quality extra virgin olive oil makes a big difference in flavor when making homemade dressings. You can also use your favorite salad dressing or purchase a Greek salad dressing.
- The marinade and salad dressing use almost the same ingredients. Make them at the same time so you don't have to get the ingredients out twice!
- Letting the meat rest after cooking is the most important step when making steaks because it helps lock the moisture into the meat resulting in a juicy, delicious steak.
Jessica Frith says
Perfect summer evening recipe! We used the last bit of antelope that we had in our freezer and also got to use some tomatoes out of my garden. Very refreshing supper!
Annie Weisz says
Thanks so much, Jessica! So glad you enjoyed the recipe! I agree, this salad is perfect for the summer months. 😊
Mandy S. says
Used our buck antelope, but left out the olives. Everything else made as directed. So much better than I even expected!! I'm not typically a fan of steak on salad, but this is definitely one I will eat again. Honestly, I wanted a second helping!
Annie Weisz says
Thanks so much, Mandy! So glad you loved it!!
Sandy Waite says
Such a great salad recipe! We had to substitute a regular steak since we had no antelope, but I would love to try it with a game steak another time. The marinade was just the right amount of seasonings all around, and my husband really liked the dressing. I used as much of my garden veggies as I could. This will be on repeat! Thank you!
Annie Weisz says
Thanks so much, Sandy! So glad you loved it! I hope you enjoy it all summer with your garden veggies. 😊
Nichole Lange says
This was sooo good!! The salad is absolutely delicious. I’m here because this is the second time I’ve made this recipe. Definitely going to be a summer repeat because it’s so easy to make and gather ingredients from my garden. My three year old loves it and asks for seconds.
Annie Weisz says
Thank you, Nichole!! Your 3 year old has great taste, and I love that you used your garden veggies! 🥬
Nichole Lange says
This is so delicious and what a great summer recipe that has so much flavor. My 3 year old even asked for seconds. Definitely going to keep on repeat. I really love the added sprouts. This recipe is just chefs kiss!
Anonymous says
Made as written, grilled the antelope to medium rare, and it was wonderful. The olives gave it a nice briny bite and wonderful light bright meal. We will make it again.
Annie Weisz says
I truly appreciate your generous review! I'm thrilled to hear it was such a hit and that it's earned a repeat spot on your menu. Enjoy making it again!