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. .
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 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.