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🥗 Salads & bowls

Steak tzatziki dense bean salad

Cool herbs, salty feta, steak doing its best Greek holiday impression

⏱️ Time estimate: about 40 minutes

Seasoned grilled steak gets tossed with tomatoes, cucumber, olives, beans, chickpeas, dill, parsley, feta, and a creamy lemon-herb dressing.

Steak tzatziki dense bean salad in a bowl

Ingredients

For the steak

  • 1.5 pounds flank or skirt steak
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons oregano
  • 1 tablespoon sea salt
  • 2 tablespoons olive oil

For the salad

  • 1/4 cup pickled red onion
  • 1 container cherry tomatoes
  • 1 large cucumber
  • 1 bunch dill
  • 1 bunch parsley
  • 1/4 cup pitted Kalamata olives
  • 1 can white beans
  • 1 can chickpeas
  • 1 block feta, 5 ounces

For the dressing

  • 1/4 cup white vinegar
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 1/4 cup Greek yogurt
  • Big pinch of sea salt
  • 1 clove garlic

Instructions

  1. Season and grill the steak. Mix the cumin, garlic powder, oregano, and salt. Rub the steak with olive oil and the seasoning blend, then grill over medium-high heat until medium-rare, about 6 minutes on one side and 5 on the other. Rest it.
  2. Prep the salad. Halve the tomatoes, finely chop the cucumber, olives, and pickled onion, rinse the beans, and mince most of the dill and parsley, saving a little for the dressing.
  3. Build the bowl. Combine the vegetables, beans, herbs, and crumbled feta. Chop the steak and add it in.
  4. Blend the dressing. Blend the lemon juice, vinegar, reserved herbs, olive oil, yogurt, salt, and garlic until smooth. Toss with the salad.