Antelope Steak Salad with Greek Dressing

Servings: 4 Prep Time: 25 minutes Cook Time: 15 minutes

Combining fresh ingredients like crisp cucumbers, juicy tomatoes, zesty red onion, and other fresh veggies, this antelope steak salad elevates the classic Greek salad with a hearty, flavorful twist. The simple dressing accentuates the flavors in the salad. All the flavors and textures perfectly complement each other, making it one of my favorite salads. .

Ingredients: – pronghorn steak – olive oil – fresh lemon juice – red wine vinegar – garlic – dried oregano – salt – black pepper – fresh parsley – dijon mustard – honey – dried oregano – salad greens  – fresh sprouts – fresh dill – English cucumber – red onion – cherry tomatoes – feta cheese – kalamata olives – pepperoncini peppers – pita wedges (optional)

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: Add all dressing ingredients to a glass jar. Shake until well combined. Refrigerate until ready to use.

Step 5: To a large bowl, add salad greens, sprouts, fresh parsley, and fresh dill. Gently toss to combine.

Step 6: 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 7: 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 8: Drizzle with remaining dressing and serve with pita wedges or pita chips, if desired. Enjoy!

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