Greek Steak Salad with Grilled Vegetables & Lemon-Oregano Dressing

Ingredients

• 200g dry orzo pasta
• 80ml extra-virgin olive oil
• 1.5g dried oregano
• 1.5g kosher salt
• 0.5g ground black pepper
• 1 large lemon, juiced, about 60ml juice
• 7.5ml red wine vinegar
• 2 small garlic cloves, pressed
• 1 (400–425g) can butter beans, drained and rinsed
• 50g pitted Kalamata olives, roughly chopped
• 50g pitted Castelvetrano olives, roughly chopped
• 35g capers, drained
• 300g cherry tomatoes, halved
• 15g fresh mint, chopped
• 10g fresh dill, chopped
• 2 medium red peppers, halved or quartered and flattened into planks
• 2 small zucchinis, halved
• 1 medium red onion, cut into 1.25cm slices
• extra-virgin olive oil, for seasoning the grilled vegetables
• kosher salt, for seasoning the grilled vegetables
• ground black pepper, for seasoning the grilled vegetables
• 2 New York strip steaks, or ribeyes
• 4.5g kosher salt
• 1g ground black pepper
• 3g garlic powder
• 2.5g onion powder
• 1g dried oregano
• kosher salt, for finishing the grilled steaks
• ½ large head iceberg lettuce, roughly chopped
• 25g mizithra cheese, freshly grated; Parmesan can be substituted
• 25g kefalograviera cheese, shaved; Parmesan can be substituted

Instructions

1. Oil the grill grates and preheat the grill to medium-high, about 220°C.
2. Cook the orzo according to the package directions until al dente. Drain and set aside; it will continue to soften when mixed with the dressing.
3. Add the dressing olive oil, oregano, salt, pepper, lemon juice, red wine vinegar and pressed garlic to a small bowl or jar. Whisk or shake to combine, then set aside.
4. Add the butter beans, Kalamata olives, Castelvetrano olives, capers, cherry tomatoes, mint and dill to a large bowl and set aside.
5. Place the red peppers, zucchinis and red onion in a single layer on the hot grill. Grill until charred and softened as desired, flipping as needed. Remove them from the grill, drizzle with olive oil, season with salt and pepper, and set aside to cool.
6. Mix the salt, pepper, garlic powder, onion powder and oregano. Divide the seasoning between the steaks and rub it into both sides.
7. Grill the seasoned steaks for 3–5 minutes per side, or until they reach the preferred doneness; 57°C is suggested for medium-rare.
8. Remove the steaks from the grill, finish with a good pinch of salt and let them rest for 5 minutes.
9. Chop the grilled vegetables into roughly 2.5cm pieces and add them to the salad base with the cooked orzo and iceberg lettuce. Whisk the dressing again, pour it over the salad and toss to combine. Cut the rested steaks into 2.5cm cubes and arrange them on top. Finish with the grated mizithra and shaved kefalograviera, then serve.