• 1 pound steak (we highly recommend flat iron steak for its incredible tenderness and rich flavor – find it here)
• Olive oil (for both steak and pita, plus for the dressing)
• Salt and freshly ground Black Pepper (to taste, for seasoning steak and dressing)
• 2 pitas (for grilling and cutting into “croutons”)
• 6 cups fresh baby spinach (coarsely chopped for easier eating)
• 1 cup cherry tomatoes (halved, for bursts of sweetness)
• 1-1/2 cups English cucumber (cut into refreshing half moons, approximately 1 whole cucumber)
• 1/2 cup Kalamata olives (halved, for a briny, savory note)
• 1/3 cup crumbled feta cheese (for creamy, salty goodness)

For the Zesty Lemon Honey Vinaigrette

• 2 large lemons (you’ll need about 1/2 tsp zest and 1/4 cup fresh juice)
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon-style mustard (acts as an emulsifier for a smooth dressing)
• 2 tablespoons honey (for a touch of sweetness to balance the tartness)
• 1/2 cup olive oil (a good quality extra virgin olive oil is best)

Part 1: Grill the Steak and Pitas to Perfection

• Begin by preheating your grill to a high temperature, aiming for a range of 400–450°F (approximately 200-230°C). Once the grill is intensely hot, use a sturdy wire brush to thoroughly clean the grates, removing any lingering debris. To ensure a non-stick surface and perfect searing, roll up a few paper towels, saturate them with a high smoke point oil like canola oil, and use long tongs to generously rub the hot grates. Next, remove your steaks from the refrigerator, drizzle them evenly with about 1 tablespoon of olive oil, and season them generously on all sides with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. This preparation ensures maximum flavor and prevents sticking.
• Carefully place the seasoned steaks directly on the hot grill. Cook them for 3–4 minutes on the first side to achieve a beautiful, flavorful sear and deep grill marks. Using tongs, flip the steaks and continue grilling for another 3–5 minutes for a perfectly medium-rare doneness, or until their internal temperature reaches 130°F (54°C). (For different doneness levels, please refer to the comprehensive Steak Doneness Guide in the Recipe Notes section). Once cooked, immediately transfer the steaks to a clean plate or cutting board and loosely tent them with aluminum foil. Allow them to rest undisturbed for at least 5 minutes (preferably 10 minutes) to allow the juices to fully redistribute throughout the meat, ensuring an exceptionally tender and juicy result. After resting, slice the steak very thinly against the grain for optimum tenderness in your salad.
• While your steak is resting, quickly prepare the pita bread. Lightly brush both sides of each pita with olive oil and sprinkle them with a touch of salt. Place the pitas directly on the hot grill (or grill pan) and cook for a very brief 10–20 seconds per side. You’re looking for them to become warm, slightly puffed, and develop light grill marks, indicating a slight crispness. Remove them from the grill, let them cool slightly so they’re easy to handle, and then cut them into small, bite-sized triangles or squares. These grilled pita pieces will serve as delicious, chewy, and flavorful “croutons” for your salad.

Part 2: Whisk Up the Zesty Lemon Honey Vinaigrette

• To craft the vibrant and perfectly balanced vinaigrette, combine all the dressing ingredients – the bright lemon zest, fresh lemon juice, crisp white wine vinegar, tangy Dijon mustard, sweet honey, and rich olive oil – into a large mason jar. Season the mixture generously to taste with salt and freshly ground black pepper (a good starting point is 1/2 teaspoon salt and 1/4 teaspoon pepper, but adjust to your preference). Secure the lid tightly and shake vigorously for at least 30 seconds until all the ingredients are thoroughly combined and beautifully emulsified into a smooth dressing. If you notice any honey or mustard sticking to the bottom, simply use a small whisk or spoon to incorporate it. Store the prepared dressing in the fridge until you’re ready to assemble your salad. Remember, this recipe makes a generous amount of dressing, so you’ll likely have some leftover for future salads or marinades (refer to Note 1 in the Recipe Notes).

Part 3: Assemble and Serve Your Flavorful Salad

• For the absolute best possible experience, this Grilled Steak Salad is truly at its peak when enjoyed immediately after being dressed. Therefore, it’s crucial to wait to add the vinaigrette until just before you’re ready to serve. In a large mixing bowl, gently combine the fresh baby spinach, vibrant halved cherry tomatoes, crisp English cucumber half-moons, briny Kalamata olives, and about half of the crumbled feta cheese. Drizzle a generous amount of your freshly prepared lemon-honey vinaigrette over this salad mixture and toss everything gently to ensure that all the greens and vegetables are evenly coated. Next, artfully arrange the cooled, thinly sliced grilled steak and the warm grilled pita triangles over the top of the tossed salad. Sprinkle the remaining feta cheese over the entire dish for an extra pop of flavor and visual appeal, and finish with a final light drizzle of vinaigrette, if desired, for an added layer of brightness. Serve your masterpiece immediately and savor every delicious, perfectly balanced bite!

Note 1: Dressing Yield & Storage: The lemon-honey vinaigrette recipe provided makes a generous quantity, which will likely be more than you need for a single serving of this salad. This is by design! Use as much or as little dressing as you prefer to lightly coat your salad. Store any leftover dressing in a sealed jar in the refrigerator for up to 1 week. It’s wonderfully versatile and can be used on other salads, as a marinade for chicken or fish, or even as a tangy dipping sauce.

Note 2: Grilling Time Variability & Doneness: Please be aware that grilling times are approximate and can vary significantly based on several factors: the type and power of your specific grill (gas versus charcoal), the exact thickness of your steak cut, and the actual heat it generates. For the most accurate results and to consistently achieve your preferred level of steak doneness, always use a reliable meat thermometer. Remember the principle of carryover cooking: remove the steak from the heat when its internal temperature is about 5°F (approximately 3°C) below your target doneness, as it will continue to cook as it rests. This is key to preventing overcooking.

Comprehensive Steak Doneness Guide:

• Rare: 120–125°F (49-52°C) – Very red, cool center.
• Medium-Rare: 130–135°F (54-57°C) – (Grill approximately 3–5 minutes per side for a 1-inch thick steak) – Warm red center.
• Medium: 140–145°F (60-63°C) – (Grill approximately 5–7 minutes per side for a 1-inch thick steak) – Pink, warm center.
• Medium-Well: 150–155°F (66-68°C) – (Grill approximately 8–10 minutes per side for a 1-inch thick steak) – Slightly pink center.
• Well-Done: 160–170°F (71-77°C) – Cooked through, no pink.

Optimal Storage & Leftovers Strategy: This salad is designed for immediate enjoyment once dressed. The acidity of the vinaigrette will inevitably cause delicate greens to wilt and the grilled pita to soften if left dressed for too long. To maximize freshness and maintain the ideal texture of all components, we highly recommend only dressing the portion of the salad that you intend to eat right away. For any anticipated leftovers, store the individual components (the cooked and sliced steak, raw vegetables, grilled pita pieces, and dressing) in separate airtight containers in the refrigerator. This strategic storage method ensures that everything remains crisp, fresh, and ready to be assembled for another delicious and satisfying meal whenever you’re ready.

Nutrition Facts (Approximate per serving)