Beef · Greek · 20 min
Grilled Balsamic Steak Skewers with Greek Salad & Tzatziki Sauce
- 20 min
- 2–6 servings
- 637 kcal / serving
Tender steak skewers paired with a bright Greek salad and cool tzatziki, delivering a satisfying mix of char and crisp. The assembly comes together quickly, making it a practical weeknight option with fresh flavors and texture variety.
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Ingredients
- 45 mlbalsamic vinaigrette
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½ pintgrape tomatoes
- ⅛ cupKalamata olives, pitted
- ½shallot
- ¾ lbstriploin (New York strip) steak
- ½ cuptzatziki sauce
- 1yellow bell pepper
- yellow bell peppers
- English cucumbers
- shallots
From the pantry: extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · metal or wooden skewers (optional) · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½English cucumber
- ½ pintgrape tomatoes
- ½shallot
- 1yellow bell pepper
- yellow bell peppers
- English cucumbers
- shallots
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cuptzatziki sauce
Sauces, oils & condiments
- 45 mlbalsamic vinaigrette
- ⅛ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| balsamic vinaigrette | 45 ml | 90 ml | 135 ml |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | ⅓ cup |
| shallot | ½ | 1 | 2 |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tzatziki sauce | ½ cup | 1 cup | 1 ½ cups |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- If using wooden skewers, soak 4–6 in water until ready to use.
- Pat the steak dry, cut into 1-inch cubes, and lightly salt; thread onto skewers and place on a plate, then drizzle with balsamic vinaigrette.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Lightly oil the pan, then cook the skewers, turning occasionally, until the steak is cooked through, about 8–10 minutes; transfer to a clean plate.
- Wash and dry all produce.
- Core and medium-dice the cucumber; trim, seed, and medium-dice the bell peppers; place in a bowl.
- Halve the tomatoes and add to the bowl with the vegetables.
- Thinly slice the olives and add to the bowl along with the shallot and feta; toss with vinaigrette to make the salad.
- Serve the skewers with the Greek salad and tzatziki on the side, arranging on each plate.
Two tips
- Make the salad ahead by mixing the veggies with vinaigrette; keep refrigerated until serving.
- Swap in extra cucumber or bell pepper slices for a lighter side, or serve the salad with pita if available.
Nutrition per serving
- Calories
- 637 kcal
- Protein
- 45 g
- Carbs
- 16 g
- Fat
- 44 g
- Fiber
- 3 g
- Sodium
- 893 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.