(Feeds 3-4)



  • 1 pound Flat Iron (you can also use Ribeye but it’s fattier)
  • 1 head lettuce
  • 1 cup diced tomatoes
  • 1 medium sized cucumber, seeded and diced
  • ½ cup chickpeas
  • 1 cup chopped red bell peppers
  • 1 chopped avocado
  • ¼ cup fresh parsley, chopped
  • ½ cup pitted Kalamata olives, sliced in half
  • 4 oz feta cheese, crumbled
  • 1 cup of cooked chickpea pasta


Dressing: You can opt for the lazy way out and buy a good Greek dressing OR you could make this one below. I’ve been known to do both!

  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • \2 cloves minced garlic
    1 lemon, juice and zest
    1/2 tsp salt
    1/2 tsp pepper
    2 tbs fresh parsley
    2 tsp fresh oregano
    2 tsp fresh thyme


¾ cup Olive Oil
½ cup red wine vinegar
Zest of one lemon
Juice of one lemon
3 cloves of garlic, minced
2 tsp salt
2 tsp pepper
2 tsp dried oregano
1 tsp dried thyme
Whisk together all marinade ingredients. Pour over steak in a large ziploc bag. Seal and marinate in the refrigerator, preferably overnight.
Whisk together dressing ingredients, set aside.
Cook your pasta per the directions on the box. When fully cooked, drain off excess water, set aside.
Remove meat from marinade, pat dry, place on hot grill and cook 7-8 minutes for medium. Remove from heat, cover with foil and rest for 5-10 minutes. Slice thinly against the grain.
Assemble salad, add steak, feta and dressing. Enjoy!