beef salad with radishes and olives

Beef Salad with Radishes and Olives

I usually make beef salad with radishes and mayo, but this time, I prepared it with olive oil, vinegar and added some olives. It’s light and filling at the same time, good source of protein.


  • ½ pound beef flank steak
  • 6-7 radishes, thinly sliced
  • ½ cup Kalamata olives, cut in halves
  • 3 tbsp. parsley, chopped
  • 2 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • Salt, black pepper, red pepper flakes


  1. Boil the flank steak for at least 45 minutes, until it’s tender (I usually add bay leaf, few peppercorns, ½ onion and few garlic cloves in the water to flavor the steak).
  2. Slice the radishes and place in a bowl.
  3. Add shredded or cubed beef, add olives and parsley.
  4. Drizzle oil and vinegar, season with salt, pepper and red pepper flakes and let it sit for 10 min to incorporate the flavors.

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Beef Salad with Radishes and Olives
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