Greek Pronghorn Steak Salad
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.
Servings: 4
Calories: 454kcal
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.
Nutrition
Calories: 454kcal | Carbohydrates: 15g | Protein: 32g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 113mg | Sodium: 869mg | Potassium: 840mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1746IU | Vitamin C: 54mg | Calcium: 182mg | Iron: 6mg
To see the web version with photos, tips and FAQs, scan the QR code or visit:
