Greek Steak Salad Bowl

1/10  cup		Salad
1  lb.		Ribeye
1		head lettuce
1  cup		cherry tomatoes, sliced in 0.5
1		medium sized cucumber, seeded and diced
1  cup		chickpeas
1  cup		chopped red peppers
1		chopped avocado
1		fresh parsley, chopped
5		cup pitted Kalamata olives,s sliced in 0.5
4  ounces		feta cheese, crumbled
1/10  tablespoon		Dressing
3/4  cup		Olive Oil
1/4  cup		red wine vinegar
3		cloves minced garlics
1		lemon, juice and zest
1/2  teaspoon		salt
2  teaspoons		pepper
2  tablespoons		fresh parsley
2  teaspoons		fresh oregano
2  teaspoons		fresh thyme
1/10  tablespoon		Marinade 300 Calories
1/2  cup		Olive Oil
1  cup		red wine vinegar
1  teaspoon		Zest of lemon
1		Juice of lemon
3  slices		cloves of garlic, minced
2  teaspoons		salt
2  teaspoons		pepper
2  teaspoons		dried oregano
1  teaspoon		dried thyme

Tip: Click on the ingredient links to learn the nutritional information for all the Greek Steak Salad Bowl ingredients. The serving size for any ingredient in Greek Steak Salad Bowl may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Whisk together all marinade ingredients. Pour over steak in a large ziploc bag. Seal and marinate in refrigerator, preferably overnight.
Whisk together dressing ingredients, set aside.

Remove meat from marinade, pat dry, place on hot grill and cook 4-5 minutes for medium rare. 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!